Ingredients:

  • 1 1/2 cups unsalted butter, softened
  • 3 cups granulated sugar
  • 5 large eggs, room temperature
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup packed light brown sugar (for swirl)
  • 1 cup chopped pecans (for swirl)
  • 1 tablespoon ground cinnamon (for swirl)
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons milk or buttermilk (for glaze)

Instructions:

  1. Preheat oven to 325°F (160°C). Grease and flour a 10-cup Bundt pan thoroughly.
  2. In a small bowl, whisk together the ingredients for the swirl: brown sugar, chopped pecans, and cinnamon. Set aside.
  3. In a large mixing bowl or stand mixer, cream together the softened butter and granulated sugar on medium-high speed for 5 to 7 minutes, until the mixture is light, pale, and fluffy.
  4. Add the eggs one at a time, beating well after each addition until fully incorporated. Mix in the vanilla extract.
  5. In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Reduce the mixer speed to low. Alternate adding the flour mixture and the buttermilk to the wet ingredients, beginning and ending with the flour. Mix only until just combined; do not overmix.
  7. Spoon half of the batter into the prepared Bundt pan. Sprinkle the entire cinnamon-pecan swirl mixture evenly over the batter. Carefully spoon the remaining batter on top of the swirl layer.
  8. Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center (avoiding the swirl layer) comes out clean. Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
  9. To make the glaze: Whisk together the powdered sugar and milk until smooth. Drizzle the glaze generously over the cooled cake.