Pecan Pie Bundt Cake

 I made some of the broccoli cakes I posted a few days ago for my neighbors and I wanted to send a dessert along too because they LOVE desserts.  I've been wanting to try this recipe for a while so this was a good opportunity.

 I've finally figured out how to keep cakes from sticking to the pan.....don't flour the pan!  Use sugar instead.  Since I switched, I haven't had a cake stick.

Ingredients

• Cake:
• 1 cup  finely chopped pecans
• 1 cup  unsalted butter, softened
• 1¾ cups granulated sugar
• 1 tablespoon vanilla extract
• 4 large eggs
• 2¼ cups  all-purpose flour
• 1 teaspoon  baking powder
• ¾ cup dark corn syrup
• ½ cup whole buttermilk
• Drizzle:
• ½ cup  firmly packed light brown sugar
• ¼ cup  unsalted butter
• 2 tablespoons half-and-half
• Pinch kosher salt

Instructions

1. Preheat oven to 325°F.
2. For cake: Spray your pan with cooking spray and then coat it in sugar. Sprinkle pecans in pan.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, and vanilla at medium speed until fluffy, 4 to 5 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
4. In a medium bowl, whisk together flour and baking powder. In a small bowl, stir together corn syrup and buttermilk. Gradually add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Spoon batter into prepared pan.
5. Bake until a wooden pick inserted near center comes out with a few moist crumbs, about 1 hour. Let cool in pan for 10 minutes. Invert onto a wire rack, and let cool for 30 minutes.
6. For drizzle: In a small saucepan, bring brown sugar, butter, half-and-half, and salt to a boil. Remove from heat, and slowly drizzle over warm cake.  I doubled the drizzle because...why not!

I gave the neighbors half and kept the other half for my husband because he LOVES desserts even more!  After he ate a piece, he said he wants the other half back.