1-Getting started: Begin by preheating your oven to 325°F (163°C) and greasing and flouring a 12-cup bundt pan to ensure easy removal later. This step sets the stage for a cake that’s moist and tender with that irresistible pecan, brown sugar, and cinnamon streusel filling in the center.

2-Prepare the filling and dry ingredients: Next, mix the toasted pecans, brown sugar, and cinnamon in a bowl to prepare the filling, then set it aside for later. Sift together the flour, salt, and baking soda to combine them evenly. In a large bowl, cream the unsalted butter and granulated sugar for about 4 minutes until light and fluffy, remembering to scrape the bowl halfway through for a smooth mixture.

3-Make the batter: Now, add the eggs one at a time, mixing well and scraping the bowl after each addition to keep the batter consistent. Gradually incorporate the flour mixture on low speed just until combined, then mix in the sour cream and vanilla extract until everything is just blended don’t overmix to maintain that tender texture. Spread half of the batter evenly in the prepared bundt pan, sprinkle the pecan filling on top, add the remaining batter, and smooth the top for an even bake.

4-Bake and finish the cake: Bake for 65-70 minutes, or until a skewer inserted in the center comes out clean. Let the cake rest in the pan for 5 minutes before inverting it onto a cooling rack to cool completely. Finally, for the icing, whisk together the sifted powdered sugar, milk, and vanilla extract until smooth, then drizzle it over the cooled cake for a finishing touch. You can find more variations in our collection of gluten-free baking ideas if you want to experiment further.