Preheat oven to 325°F (160°C). Grease and flour a large bundt or tube pan. <
P id=”instruction-step-2″>2. In a large bowl, cream butter, cream cheese, and sugar until light and fluffy (3-4 minutes).
P id=”instruction-step-3″>3. Add eggs one at a time, mixing well after each. Stir in vanilla.
P id=”instruction-step-4″>4. In a separate bowl, whisk flour, baking powder, salt, and ½ teaspoon cinnamon.
P id=”instruction-step-5″>5. Add dry mixture to wet in thirds, alternating with buttermilk, until just combined.
P id=”instruction-step-6″>6. Mix brown sugar, 2 tbsp cinnamon, melted butter, and 1 cup pecans in a bowl.
P id=”instruction-step-7″>7. Pour half of the batter into prepared pan. Sprinkle with cinnamon-pecan swirl. Top with remaining batter. Swirl gently with a knife.
P id=”instruction-step-8″>8. Bake 70–80 minutes, until a toothpick comes out clean. Cool in pan 15 minutes, then turn onto a rack to cool completely.
Id=”instruction-step-9″>9. For the glaze, melt butter in a saucepan over medium heat. Add brown sugar; cook until melted and bubbly (about 2 min). Stir in cream and vanilla, cook 1 more min. Fold in toasted pecans.
Id=”instruction-step-10″>10. Pour warm glaze over the cooled cake. Let set before slicing and serving.
