Cinnamon Swirl Bundt With Pecan Brown Butter Glaze Recipes

Steps:

• 1. Cream butter and sugar until fluffy.
• 2. Add one egg at a time, mixing in between.
• 3. Add sour cream and vanilla and mix.
• 4. Mix dry ingredients together.
• 5. Mix in dry ingredients in thirds, mixing and scraping sides of bowl in between each third.
• 6. Stir in pecans.
• 7. Mix filling ingredients in a separate bowl.
• 8. Grease bundt pan and pour half of the cake batter into the pan... smooth evenly.
• 9. Pour filling mixture over layer of batter.
• 10. Add the rest of the cake batter and smooth evenly.
• 11. With a butter knife swirl down into batter all around the pan.
• 12. Bake at 350 for 50 - 60 minutes until knife comes out clean and cake is browned.
• 13. Flip out on to platter or cake plate.
• 14. Melt butter and add cinnamon and pecans. Cook until butter starts to slightly brown. Add vanilla and add to powdered sugar. Stir in milk and pour over cooled cake. Enjoy.

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease a 10-inch bundt pan.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.
• Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan.
• Mix the remaining 1/4 cup of white sugar with the cinnamon.
• Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can.
• Bake in preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes, or until a tester comes out clean.