Ingredients
The following ingredients have 4 Servings
- 1/3 cup packed light brown sugar
- 3/4 cup finely chopped pecans
- 2 teaspoons ground cinnamon
- 1 cup unsalted butter, (softened)
- 1 1/2 cups granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt, (divided)
- 3/4 cup dark corn syrup
- 1/2 cup whole buttermilk
- 1 cup finely chopped pecans
- baking spray
- 3/4 cup packed light brown sugar
- 6 tablespoons butter
- 3 tablespoons heavy cream
Instruction
- Preheat oven to 325 degrees.
- In a small bowl stir together brown sugar, pecans, cinnamon, and 1/2 teaspoon salt. Set aside.
- Using an electric stand mixer with the paddle attachment, beat butter, granulated sugar, and vanilla extract for 3 to 4 minutes at medium speed.
- Beat in eggs one at a time, stopping to scrape down the sides of the bowl several times.
- In a medium bowl, whisk together flour, baking powder, and 1/2 teaspoon of salt.
- In a glass measuring cup, stir together corn syrup and buttermilk.
- With mixer on LOW, add flour mixture alternating with buttermilk mixture, beginning and ending with flour mixture. Beat just until combined after each addition.
- Stir in the finely chopped pecans.
- Liberally spray a 15-cup Bundt pan with baking spray.
- Stir half a cup of batter into the cinnamon mixture.Pour half the remaining batter into the Bundt pan.
- Dollop the cinnamon mixture into the Bundt pan.Cover with the remaining batter.
- Bake for 60 minutes. Let cool in pan for 10 minutes and then invert onto a serving platter.
- To make glaze, bring all ingredients to a boil over medium heat. Let cool slightly and drizzle over cake.
