Ingredients:

  • 0.5 cup unsalted butter
  • 1 cup light brown sugar
  • 0.25 cup heavy cream
  • 2 tbsp honey
  • 0.5 tsp fine sea salt
  • 1.5 cups pecans, toasted and chopped
  • 3 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 cup unsalted butter, room temperature and cubed
  • 1 cup sour cream, full fat
  • 3 large eggs
  • 1 tbsp vanilla paste
  • 0.5 cup dark brown sugar
  • 2 tbsp ground cinnamon
  • 1 tbsp unsalted butter, melted

Instructions:

  1. In a small heavy-bottomed saucepan, combine 0.5 cup butter, light brown sugar, heavy cream, and honey. Bring to a simmer over medium heat for 2 minutes until emulsified and lava-like.
  2. Pour the hot caramel mixture into the bottom of a 10-12 cup Bundt pan. Evenly distribute the chopped pecans over the glaze.
  3. Prepare the cinnamon swirl by mixing 0.5 cup dark brown sugar, cinnamon, and 1 tbsp melted butter in a small bowl until it resembles wet sand.
  4. In a stand mixer fitted with the paddle attachment, combine flour, granulated sugar, baking powder, and 1 tsp salt. Mix on low to aerate.
  5. Add 1 cup of cubed room-temperature butter to the flour mixture. Mix on low speed until the mixture resembles fine breadcrumbs, coating the flour in fat to limit gluten development.
  6. In a separate bowl, whisk together sour cream, eggs, and vanilla paste. Gradually add to the mixer and beat on medium-high for 1 minute until the batter is aerated and smooth.
  7. Layer half the cake batter over the pecan topping. Sprinkle the cinnamon swirl mixture evenly over the batter, then top with the remaining batter, smoothing the surface.
  8. Bake at 350°F (180°C) for 45 minutes or until an internal thermometer registers 200°F (93°C). Let the cake cool in the pan for exactly 10 minutes before inverting onto a large plate.