Everything you love about a sticky bun (like cinnamon swirls, caramel, and praline pecans) in a super moist coffee style bundt cake!
Some days, inspiration just strikes. And some days, that inspiration comes from laziness. Like yesterday, when I had a craving for some cinnamon rolls or sticky buns, but there was NO WAY I was going to bother with a dough, or waiting for said dough to rise.
So, it had to be a cake. But it also HAD to taste like a sticky bun. First thing to do was make a caramel for the top, which consisted of throwing some brown sugar, honey, and butter in a pot and boiling it for three minutes. Yeah, real tough. While that was boiling I also toasted a cup of pecan pieces, just lightly.
Now, the cake batter is easy, and making it more like a moist coffee cake meant it could be enjoyed as dessert, or as breakfast (that’s right folks, call it a “coffee cake” and you can eat it whenever you want! It’s all in the details.).
But I was still missing something – those cinnamon swirls. So, whisk together some white sugar and cinnamon, and then layer it between your cake batter. It’s time to assemble now.
Here, like this:
Prep your baking pan with some baking spray, or grease it.
Add some of your caramel sauce.
Add your toasted nuts.
Add 1/3 of the batter, and sprinkle on an even layer of cinnamon sugar.
Add half of the remaining batter, and another layer of cinnamon sugar.
Then just top with the last of your cake batter, and smooth it out. See, super easy.
After that you just pop it into the oven, and about an hour later you’ll be staring at an INCREDIBLE sticky bun bundt cake, and your house will smell amazing. It’s a win-win.