Ingredients

For the Cake

• 2 ½ cups (315 g) all-purpose flour

• 2 ½ tsp baking powder

• ½ tsp baking soda

• 1 tsp cinnamon

• ½ tsp salt

• 1 cup (230 g) unsalted butter, softened

• 1 ½ cups (300 g) brown sugar (light or dark)

• ½ cup (100 g) granulated sugar

• 3 large eggs, room temperature

• 1 cup (240 g) sour cream or plain Greek yogurt

• 1 tbsp vanilla extract

• ½ cup (120 ml) whole milk

• 1 ½ cups (150 g) chopped pecans (toasted for extra flavor)

For the Brown Butter Glaze

• ½ cup (115 g) unsalted butter

• 2 cups (240 g) powdered sugar, sifted

• ¼ cup (60 ml) heavy cream (more if needed for consistency)

• 1 tsp vanilla extract

• Pinch of salt

For Decoration

• Whole pecans, candied pecans, or toasted chopped pecans

• Fresh cranberries (optional, for festive look)

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Instructions

1. Make the Cake

1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan very well.

2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.

3. In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (about 3 minutes).

4. Add eggs one at a time, beating well after each. Mix in sour cream and vanilla.

5. Alternate adding dry ingredients and milk to the wet batter, starting and ending with dry. Mix just until combined. Fold in chopped pecans.

6. Pour batter evenly into the prepared bundt pan. Smooth top.

2. Bake

• Bake for 45–55 minutes, or until a toothpick inserted comes out clean.

• Cool in the pan 15–20 minutes before inverting onto a wire rack to cool completely.

3. Make Brown Butter Glaze

1. In a small saucepan, melt butter over medium heat. Let it cook until golden brown and fragrant (about 4–5 minutes). Remove from heat and cool slightly.

2. Whisk in powdered sugar, vanilla, salt, and cream until smooth and pourable (add more cream if too thick).

4. Assemble & Decorate

1. Pour glaze generously over the cooled bundt cake, letting it drip down naturally.

2. Pipe or swirl extra frosting if you want a fancy look.

3. Garnish with whole pecans, candied pecans, and cranberries.

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✨ Tips:

• Toast pecans first (350°F for 8–10 min) for a richer nutty flavor.

• Make ahead: Cake stays moist for up to 3 days covered at room temperature.