3 sticks 340g butter, room temperature
2 cups 400g granulated sugar
6 eggs room temperature
3 cups 300g cake flour
1 cup 250ml heavy whipping cream
1/2 tsp. Korintje cinnamon
2 inch piece of vanilla bean
1 cup 130g chopped pecans, toasted
Filling
1/4 cup 55g brown sugar
1 T. 15g Korintje cinnamon
Icing
3/4 cup 85g powdered sugar
1 T. 14g butter
1 inch piece of vanilla bean
4 T. 60ml heavy whipping cream
Glaze
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
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INSTRUCTIONS
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.
