Pecan Cinnamon Roll Bundt Cake

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 3/4 cup Brown sugar
  • 10 tsp Cinnamon
  • 1 1/2 cup Confectioners' sugar
  • 1 1/2 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 1/3 tbsp Vanilla

• Nuts & Seeds

  • 1 1/8 cup Diamond of california pecan

• Dairy

  • 3/4 Butter, unsalted
  • 2 tbsp Butter, unsalted
  • 2 oz Cream cheese
  • 2 tbsp Cream or milk
  • 1/3 cup Sour cream
  • 1/4 cup Whole milk

Found on sprinklesomesugar.com

Description

Ingredients

• 2 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp salt
• 3/4 unsalted butter, softened
• 3 large eggs
• 1 tbs vanilla extract
• 1/3 cup sour cream
• 1/4 cup whole milk
• 1/3 cup brown sugar
• 1/2 cup granulated sugar
• 3 tbs cinnamon
• 1 cup chopped Diamond of California pecans
• 2 oz cream cheese, softened
• 2 tbs unsalted butter, softened
• 1 tsp vanilla extract
• 1 1/2 cup confectioners sugar
• 2-4 tbs cream or milk
• 2-3 tbs chopped Diamond of California pecans

Directions

• Preheat oven to 350 degrees. Grease a bundt pan very well and set aside.
• In a large bowl, whisk flour, both sugars, baking soda, baking powder, cinnamon and salt together. Beat in butter until mixture is crumbly. In a separate bowl or large measuring cup, whisk together eggs, vanilla, sour cream and milk. Make a well in the center of dry ingredients and pour wet in. Beat batter until light and fluffy, about 3 minutes.
• Whisk filling ingredients together. Add half of batter to bundt pan and sprinkle filling on top. Swirl lightly with a knife. Add the rest of batter on top and swirl again, reaching down to the filling layer. Bake for 50-55 minutes or until a toothpick inserted in the enter comes out with a few moist crumbs. Do not over-bake! Upon removing cake from the oven, release the edges of the cake with a butter knife immediately. Allow cake to cool in pan for a few minutes before inverting onto a cooling rack to cool until slightly warm to the touch.
• Whisk icing ingredients and drizzle on warm cake and sprinkle chopped pecans on top, optional.
• Pecan Cinnamon Roll Bundt Cake will stay fresh for up to 5 days stored tightly in an airtight container at room temperature.