Pecan Pie bundt cake

i have been thinking of those super pretty Bundt cake pans for quite sometime and wondering if i should really get one or it’s just the kitchen stuff addiction i have!!!! so after like a month of thinking i did it and bought this elegant swirl shape Nordic Bundt cake pan, to be honest the result in the cake it self is different and the cake was baked much better than the regular brands, BUT getting the cake outta that Nordic one is like waiting for a test result!!! its like i flip it, hold my heart in my hands and pray it does NOT stick to it!!!

anyways i was surfing one of my favorite websites, bake from scratch, for a new recipe to test and this got my attention coz it sounded like two in one, and let me say i was amazed but how moist and YUM it came.

i completely recommend this recipe for anyone who like warm wintry recipes, super fancy and simple to bake!

Ingredients

Cake:
1 cup finely chopped pecans
1 cup unsalted butter, softened
1 ¼  cups white sugar
1 Tbsp. vanilla extract
4 large eggs
2¼ cups all-purpose flour
1 tsps. Cinnamon
1 tsps. (5 grams) baking powder
¾ cup maple syrup
½ cup whole fat plain yogurt
​
Sugar glaze:
¼ cup full fat milk
1.5 cup powdered sugar
Pinch of cinnamon
​

Method:
​
Pre-heat the oven to 160C, rack in the middle and grease a Bundt cake pan with butter, dust it with some flour then sprinkle the pecan over it.
In a spate bowl whisk together flour, baking powder and cinnamon and set aside, in another bowl mix yogurt and maple syrup and set a side.
Beat together butter and sugar till creamy and fluffy, add eggs and beat  till all well incorporated, now start adding the flour and yogurt mixture in patches, starting and ending by the flour, beat after each addition just to make sure everything is well combined.
Spoon the batter into the prepared pan and bake the cake till golden brown or until a toothpick comes out clean ( for about an hour ).
Let the cool completely before taking it out of the pan, mix the sugar glaze ingredients together and spoon it carefully on your cake.

المقادير

الكيك :

¾  كوب بيكان مجروش

1 كوب زبدة طرية ( بحرارة الغرفة )

1 ¼  كوب سكر عادي

1 م .ك فانيليا

4 بيضات

1 م.ص قرفة مطحونة

2 ¼ كوب دقيق عادي

1 م.ص بيكينج باودر

¾ كوب ميبل سيروب ( شراب القيقب )

½ كوب زبادي سادة كامل الدسم

الزينة :

¼ كوب حليب كامل الدسم

1.5 سكر بودرة

رشة قرفة