This classic Southern cake is a moist and flavorful treat, featuring a cinnamon pecan filling and a sweet glaze on top. Perfect for any occasion, it’s sure to be a crowd-pleaser.
Preparation time
20min
Cooking time
1h 10min
Ingredients
12 Servings
- 1 teaspoon baking powder
- 100 grams brown sugar
- 225 grams butter
- 2 teaspoons cinnamon
- 4 eggs
- 375 grams flour
- 2 tablespoons milk
- 100 grams pecans
- 120 grams powdered sugar
- 0.5 teaspoon salt
- 240 grams sour cream
- 400 grams sugar
- 2 teaspoons vanilla extract
Directions
Step 1
Preheat the oven to 175°C (350°F). Grease and flour a 10-inch Bundt pan.
Step 2
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
Step 3
In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and beginning and ending with the dry ingredients. Stir in the vanilla extract.
Step 4
Pour half of the batter into the prepared pan. In a small bowl, combine the brown sugar, cinnamon, and pecans. Sprinkle the mixture over the batter in the pan. Pour the remaining batter over the filling.
Step 5
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Step 6
In a small bowl, whisk together the powdered sugar and milk to make the glaze. Drizzle the glaze over the cooled cake before serving.