1/4 cup 55g brown sugar 1 T. 15g Korintje cinnamon
3/4 cup 85g powdered sugar
1 T. 14g butter
1 inch piece of vanilla bean
4 T. 60ml heavy whipping cream
3 T. 45g butter, unsalted
3/4 cup 165g brown sugar
3/4 cup 180ml heavy whipping cream
2 inch piece of vanilla bean
Pinch of salt
1 cup 130g chopped pecans, toasted
Preheat oven to 325 degrees. Spray a bundt pan with Pam baking spray.
Cream 3 sticks of room temperature softened butter in your mixing bowl and begin adding the sugar in a gradual stream until the entire mixture becomes creamy.
Then add 6 room temperature eggs one at a time just until the yellow disappears.
Add 3 cups of sifted cake flour and 1 cup of heavy whipping cream alternatively starting and ending with the flour. Add vanilla seeds scraped from a 2 inch piece of vanilla bean along with 1/2 tsp. of Korintje cinnamon.
Then fold in 1 cup of toasted, chopped pecans. For the filling, mix 1/4 c. brown sugar and 1 T. Korintje cinnamon.
Pour half of the batter into prepared bundt pan and layer filling mixture on top of the batter. Pour remaining batter over the filling.
Bake in 325 degree oven for 1 hour and 15 minutes or until inserted toothpick come out clean. Cool in the pan for 15 minutes on wire rack then remove from the pan immediately to continue cooling.
While your cake is baking, make the icing and the glaze. For the icing, melt 1 T. butter and add 3/4 c. of powdered sugar, the vanilla seeds scraped from a 1 inch piece of vanilla bean and 4 T. of whipping cream.
Add more whipping cream if necessary to get that pourable consistency.
For the glaze, melt 3 T. of unsalted butter, add 3/4 c. brown sugar, 3/4 c. heavy whipping cream, vanilla seeds scraped from a 2 inch piece of vanilla bean, and a pinch of salt .
Bring to a boil while constantly stirring until it thickens for several minutes.
Remove from the heat and add 1 c. of toasted, chopped pecans. Once the cake has cooled completely, pour the icing over it and then finish it with the caramel pecan glaze. Say Grace and enjoy!