Ingredients:

  • 115g (1/2 cup) Unsalted butter, melted
  • 165g (3/4 cup) Light brown sugar, packed
  • 30ml (2 tbsp) Honey or light corn syrup
  • 150g (1.5 cups) Raw pecan halves
  • 2g (1/4 tsp) Fine sea salt
  • 110g (1/2 cup) Light brown sugar for swirl
  • 12g (1.5 tbsp) Ground Saigon cinnamon
  • 10g (1 tbsp) All-purpose flour for swirl
  • 360g (3 cups) All-purpose flour, sifted
  • 300g (1.5 cups) Granulated sugar
  • 10g (2 tsp) Baking powder
  • 5g (1 tsp) Salt
  • 225g (1 cup) Unsalted butter, softened and cubed
  • 240g (1 cup) Full-fat sour cream, room temperature
  • 3 Large eggs, room temperature
  • 15ml (1 tbsp) Pure vanilla extract

Instructions:

  1. Prepare the Sticky Pecan Base: In a small saucepan over medium heat, whisk melted butter, 165g brown sugar, honey, and salt until dissolved and bubbling. Pour immediately into an ungreased 10-inch Bundt pan and scatter pecans evenly on top.
  2. Prepare the Spiced Swirl: In a small bowl, whisk together 110g brown sugar, cinnamon, and 10g flour. Set aside.
  3. Execute the Reverse-Creaming Method: In a stand mixer with a paddle attachment, combine the 360g flour, granulated sugar, baking powder, and salt. Mix on low for 30 seconds.
  4. Incorporate Butter: Add the softened butter cubes one at a time while the mixer is running on low. Continue mixing until the mixture resembles fine breadcrumbs and the flour is coated in fat.
  5. Add Liquid Ingredients: Whisk the room temperature sour cream, eggs, and vanilla together. Gradually add this mixture to the dry ingredients, beating until the batter is smooth and emulsified.
  6. Layer and Bake: Spoon half the batter into the prepared Bundt pan. Sprinkle the cinnamon swirl mixture evenly over the batter, then top with the remaining batter. Bake at 350°F (175°C) for 50 minutes or until a skewer comes out clean.
  7. Invert: Let the cake cool in the pan for exactly 5 minutes (to allow the caramel to set slightly but remain fluid) before inverting onto a large cooling rack.