Cinnamon Swirl Bundt with Honey Caramel Glaze
Recipe & photo thanks to Nordic Ware.
- ¼ cup flour
- ¼ cup brown sugar, firmly packed
- 1tsp cinnamon
- 2 tbsp butter, room temperature
- ¼ cup chopped pecans
- 1 cup flour
- ¼ tsp baking soda
- ½ c. butter, softened
- 1½ cup sugar
- ½ cup sour cream
- 2 eggs
- 1 tsp vanilla
- ¼ cup milk
Honey Caramel Glaze:
- ½ cup brown sugar
- ¼ cup butter
- 2 tbsp heavy cream
- 2 tbsp honey
Preheat oven to 350 degrees. Prepare pan with baking spray or butter and flour.
For streusel, cut butter into small pieces and add flour, brown sugar, cinnamon and pecans in a bowl. Mix until combined. Set aside.
For cake, combine flour and baking soda in a small bowl; set aside. With paddle on mixer, cream butter and sugar until fluffy. Mix in sour cream. Add eggs one at a time, combining in between. Mix in vanilla. Add flour mixture and milk. After completely combined, pour half of batter in prepared pan. Sprinkle streusel mixture and add the remainder of batter. Drag knife through batter to make swirl. Tap gently on counter to release air bubbles. Bake for about 40 minutes or until done. Cake is done when toothpick in center of cake comes out clean. Cool for 10 minutes and invert onto a cooling rack. Let cake cool completely while making glaze.
To prepare honey caramel glaze, place ingredients in small saucepan. Heat on medium, stirring constantly, until boiling. Continue to boil and stir for 2 minutes. Cool to desired consistency.