Butter Cinnamon Pecan Bundt Cake

In the bowl of a stand mixer, cream together the softened butter, 1 cup of brown sugar, and granulated sugar until light and fluffy.

In a separate small bowl, whisk together the eggs and vanilla extract.

Add the egg mixture to the creamed butter and sugar, and mix until well combined.

In a large bowl, combine the all-purpose flour, baking soda, and baking powder. Whisk to mix.

In another small bowl, whisk together the sour cream and milk until smooth.

Alternately add the dry ingredients and the sour cream mixture to the stand mixer bowl, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.

To prepare the filling, combine 1 cup of brown sugar and the ground cinnamon in a medium bowl.

Add the chopped pecans to the cinnamon-sugar mixture and stir until everything is evenly coated.

Preheat your oven to 350°F (175°C). Thoroughly grease a bundt pan with cooking spray.

Pour half of the cake batter into the prepared bundt pan and spread it into an even layer.

Sprinkle the cinnamon pecan filling evenly over the first layer of batter.

Carefully pour the remaining cake batter over the filling and spread gently to cover it completely.

Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool in the pan on a wire rack for 10-15 minutes before inverting it onto a cake stand or serving plate.

Once the cake has cooled, dust the top with powdered sugar before slicing and serving.