Cinnamon Swirl Bundt with Honey Caramel Glaze

Recipe & photo thanks to Nordic Ware!

Streusel:

• ¼ cup flour
• ¼ cup brown sugar, firmly packed
• 1 tsp cinnamon
• 2 tbsp butter, room temperature
• ¼ cup chopped pecans

Cake:

• 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

Directions:

Preheat oven to 350 degrees. Prepare the pan with baking spray or butter and flour.

For the streusel, cut the butter into small pieces and add flour, brown sugar, cinnamon, and pecans in a bowl. Mix until combined. Set aside.

For the cake, combine flour and baking soda in a small bowl; set aside. With the paddle on the mixer, cream butter and sugar until fluffy. Mix in sour cream. Add eggs one at a time, combining in between. Mix in vanilla. Add the flour mixture and milk. After completely combined, pour half of the batter into the prepared pan. Sprinkle streusel mixture and add the remainder of the batter. Drag a knife through the batter to make a swirl. Tap gently on the counter to release air bubbles. Bake for about 40 minutes or until done. The cake is done when a toothpick inserted in the center comes out clean. Cool for 10 minutes and invert onto a cooling rack. Let the cake cool completely while making the glaze.

To prepare the honey caramel glaze, place the ingredients in a small saucepan. Heat on medium, stirring constantly, until boiling. Continue to boil and stir for 2 minutes. Cool to the desired consistency.