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Cinnamon Swirl Bundt Cake with Pecan Brown Butter Glaze

Indulge in the rich flavors of cinnamon and pecans with this decadent Bundt cake, complete with a luscious pecan brown butter glaze. Perfect for any occasion, this cake promises to be a crowd-pleaser.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: Cake, Decadent
Servings: 12 servings

Equipment

  • Bundt Pan
  • Mixing Bowl
  • Saucepan

Ingredients

For the Cake

  • 2 sticks butter, softened
  • 4 large eggs
  • 2 cups granulated sugar
  • 2 cups sour cream
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 1 pinch kosher salt
  • 1 teaspoon cinnamon
  • 1/2 cup chopped pecans

For the Filling

  • 1/2 cup granulated sugar
  • 2 teaspoons cinnamon
  • 1/4 cup chopped pecans

For the Pecan Brown Butter Glaze

  • 4 tablespoons butter
  • 1/2 cup chopped pecans
  • 1 teaspoon cinnamon
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

  • Preheat your oven to 350°F (175°C). Grease a Bundt pan thoroughly.
  • In a large mixing bowl, cream together the softened butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition. Blend in the sour cream and vanilla extract.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Gradually mix the dry ingredients into the wet ingredients in thirds, ensuring to scrape the sides of the bowl after each addition. Fold in the chopped pecans.
  • In a small bowl, combine the sugar, cinnamon, and chopped pecans for the filling.
  • Pour half of the batter into the prepared Bundt pan, smoothing it out evenly. Sprinkle the filling mixture evenly over the batter. Top with the remaining batter, smoothing out the top.
  • Bake in the preheated oven for 50 to 60 minutes, or until a knife inserted into the cake comes out clean and the cake is golden brown. Remove from oven and let cool slightly before inverting onto a cake plate.
  • In a small saucepan, melt the butter over medium heat. Add the pecans and cinnamon, and cook until the butter starts to brown slightly. Remove from heat and stir in the vanilla extract. Whisk this mixture into the powdered sugar, then gradually mix in the milk until the glaze is smooth.
  • Pour the warm pecan brown butter glaze over the cooled cake.

Notes

Enjoy this heavenly Cinnamon Swirl Bundt Cake with Pecan Brown Butter Glaze, perfect for your next gathering or a cozy treat at home!