Pecan Pie Bundt Cake

So, I want to try to follow along with the 52 week baking challenge on reddit. Will I make it through all 52 weeks? Maybe not, but I do want to try; you know how motivated January Jenna is. We will see how far we get. I also will not be making my own recipes for all of the weeks, but this week I am. The first week was "new year, new recipe". Surprise: another cake recipe with a pie theme. Am I becoming predictable? I don't even care because it's fucking delicious. This recipe makes one 10 inch bundt cake. 

For the pecan pie filling:

This is the filling from the pecan pie cupcakes recipe; I will go ahead and share those ingredients here too so you don't have to click around too much. 

3 eggs

3/4 c light corn syrup

1/4 c unsalted butter, cubed

1/2 tsp salt

2 c chopped pecans *So you are going to need another 1/2 c of pecans for the cake, so keep that in mind, and toast them all together; just set aside 1/2 c for later.

1 tsp vanilla extract 

1. Throw pecans in a dry pan and toast them. Do NOT walk away; just toast them until you start to smell them. Set aside. *I had whole pecans and then chopped them after toasting. If you do this too, when you are measuring, you will want about 3 c of whole pecans or so. 

2. Combine all ingredients into a saucepan except the pecans and vanilla extract. Heat over medium heat until it starts to boil, stirring constantly. 

3. Add the pecans and vanilla extract to the saucepan and boil for another 30 seconds or so. 

4. Remove from heat and allow to cool; you can stick in the fridge if you want it to cool faster. *I am not gonna lie, I didn't let it cool very long, but I think you should. I'm wondering if it will help it to not stick so much in the pan? Follow your heart. 

For the bundt cake:

3 sticks unsalted butter, room temp

1 c granulated sugar

1/2 c brown sugar

6 large eggs

1 tsp vanilla extract

1 3/4 c all-purpose flour

1 1/2 tsp salt

1 1/2 tsp baking powder

1/2 c chopped pecans, toasted

1. Prepare bundt pan with goop and preheat oven to 325F. 

2. Cream together butter and sugars in a stand mixer fitted with paddle attachment until the mixture becomes slightly fluffy. 

3. Slowly incorporate eggs, one at a time, making sure to combine between each egg. Add vanilla extract. 

4. Combine dry ingredients in a small bowl and then add them to the wet mixture slowly until incorporated. 

5. Fold in the toasted pecans. 

Assembly:

1. Put about half of the pecan pie filling into the bottom of the prepared bundt pan (this will be the top of the cake eventually). 

2. Put about half of the cake batter on top. 

3. Add the rest of the pecan pie filling and marble it a bit into the cake batter. 

4. Finish with the rest of the cake batter. 

5. Bake for about an hour, but check at 50 minutes or so. When a toothpick inserted comes out clean, you are good to go. 

6. Allow to cool before turning out. *Mine stuck to the pan a bit, but doesn't matter. As you can see in the images below, you can just take a rubber spatula to lift the rest out of the pan and smoosh it onto the cake. Technical term there. Smoosh. 

Oops!

Before

 

All better :)