EQUIPMENT
- 1 10-12 cup capacity bundt cake (see notes for other pan sizes)
- 1 stand mixer with whisk attachment or hand mixer with beaters
- several mixing bowls
- 1 spatula or spoon
INGREDIENTS
PECAN PIE TOPPING
- ½ cup (100 g) light brown sugar
- ½ cup (118 ml) melted butter
- ¼ cup (59 ml) honey
- ½ tsp ground cinnamon
- ¼ tsp salt
- 1½ cups (95 g) pecans, chopped
VANILLA CAKE
- 1½ cups (180 g) all purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup (113 g) unsalted butter, room temperature
- 2 tbsp (30 ml) canola oil
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 2 large eggs (US), room temperature
- 2 tsp (10 ml) vanilla extract
- ¼ cup (60 g) sour cream, room temperature
- ½ cup (118 ml) buttermilk, room temperature