Cinnamon Swirl Toasted Pecan Bundt Cake » Not Entirely Average
"Short days, cool nights, and colorful fall leaves inspire baking up fragrant cinnamon and sweet pecans in a comforting cinnamon Bundt cake!..."
INGREDIENTS
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3 cups cake flour (sifted)
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1 1/2 teaspoons baking powder
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1 teaspoon baking soda
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3/4 teaspoon Kosher salt
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1 cup unsalted butter (softened to room temperature)
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1/4 cup coconut nut oil (melted; may substitute 1/4 cup melted butter)
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1 2/3 cups superfine sugar (caster sugar)
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4 large eggs (brought to room temperature)
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1 tablespoon vanilla
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1 teaspoon orange zest (freshly grated; I use 1 tablespoon to enhance the orange flavor)
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2 cups full fat sour cream (may substitute whole milk or plain Greek yogurt)
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1 cup pecans (toasted, chopped)
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3 tablespoons granulated sugar
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3 tablespoons brown sugar
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2 teaspoons ground cinnamon
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2 teaspoons unsweetened cocoa powder
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1/2 teaspoon Kosher salt
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1 cup confectioner's sugar (sifted)
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1 teaspoon vanilla
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3 tablespoons unsalted butter
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1 teaspoon milk
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pinch salt
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