1 cup chopped pecans
1/4 cup unsalted butter, melted
1/2 cup brown sugar
1 teaspoon ground cinnamon
For the glaze:
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Instructions:
Preheat your oven to 325°F (163°C). Grease and flour a bundt pan.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined.
In a small bowl, mix together the chopped pecans, melted butter, brown sugar, and ground cinnamon to create the filling.
Spoon half of the batter into the prepared bundt pan. Sprinkle the pecan filling evenly over the batter. Top with the remaining batter.
Use a knife to gently swirl the batter and pecan filling together to create a marbled effect.
Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
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