Cinnamon-Pecan Streusel Bundt Cake with Orange Glaze

1. Make Streusel

In a food processor, finely grind the toasted and cooled pecans. Transfer them to a bowl and mix in the dark brown sugar, all-purpose flour, and ground cinnamon.

2. Prepare Oven and Pan

Adjust your oven rack to the middle position, preheat the oven to 350°F, and generously grease your Bundt pan.

3. Mix Wet Ingredients

In a large bowl, whisk together the eggs, sour cream, maple syrup, and vanilla extract until the mixture is smooth and well combined.

4. Mix Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, finely ground toasted pecans, granulated sugar, baking powder, baking soda, and salt.

5. Combine Wet and Dry Ingredients

Using a stand mixer, beat the softened butter into the flour mixture until it resembles coarse crumbs. Gradually add the egg mixture to the flour and butter mixture, beating on medium speed. Scrape down the sides of the bowl as needed and continue beating until the batter is light and fluffy, which should take about 2 to 3 minutes.

6. Assemble Cake

Pour about 5 cups of the batter into the prepared Bundt pan and smooth the top with a rubber spatula. Sprinkle the streusel evenly over the batter, then cover with the remaining batter, smoothing the top once again.

7. Bake Cake

Place the pan in the oven and bake for 50 to 60 minutes, rotating it halfway through the baking time to ensure even cooking. The cake is done when a skewer inserted into the center comes out with just a few crumbs attached.

8. Cool Cake

Allow the cake to cool in the pan for 30 minutes, then invert it onto a wire rack to cool completely, which will take about an hour.

9. Prepare Glaze

While the cake cools, prepare the glaze by whisking together the confectioners’ sugar, orange juice, ground cinnamon, and grated orange zest in a bowl.

10. Glaze Cake

Once the cake is completely cooled, drizzle the glaze over the top, letting it cascade down the sides.