For the streusel filling:
1 cup chopped pecans
1/2 cup dark brown sugar
2 tsp Vietnamese Cinnamon
1/4 tsp Baker's Salt
For the cake:
3 cups cake flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp Baker's Salt
3 sticks unsalted butter, at room temp
2 1/2 cups sugar
5 large eggs
1 Tbl Homemade Vanilla Extract
1 cup sour cream, room temp
For the glaze:
2 cups powdered sugar
1 Tbl Homemade Vanilla Extract
1 1/2 tsp milk

Store owner Anne remembers this vintage cake from her childhood. She also recalls making it for her family, but she used a store-bought yellow cake mix. For this version, we parted ways with the cloying sweetness of cake mix and made this traditional version. Part pound cake, part coffee cake, a ribbon of dark brown sugar, pecans and Vietnamese Cinnamon graces the center. For the very vanilla pound cake and the glaze, we turned to our Make Your Own Vanilla Extract Kit. Homemade Vanilla Extract in a vintage bundt cake? What a fun way to revive this classic!


1.Preheat oven to 350°F. Spray a 9-10 cup bundt pan with nonstick spray and sprinkle with a little cake flour. Tap out the excess.
2.Make the streusel by combining the pecans, dark brown sugar, cinnamon and salt in a small bowl. Set aside.
3.In a bowl, sift together the cake flour, baking soda and baking powder. Set aside.
4.In a stand mixer fitted with the paddle attachment, beat the butter for a full three minutes. Add the sugar and salt and beat for an additional 3 minutes stopping twice to scrape down the sides. The mixture should be light, fluffy and lightened a shade in color.
5.Turn the mixer on low and add in the eggs, one at a time, and mix until thoroughly combined. Add in the extract and mix for 30 seconds.
6.Add in 1/3 of the flour mixture and mix until incorporated. Add in half the sour cream and mix until incorporated. Add in another 1/3 of the flour mixture and mix until incorporated. Add in the remaining sour cream and mix until incorporated. Add in the final 1/3 of the flour mixture and mix until incorporated. In essence, you want to start and end with flour, alternating with the sour cream.
7.Scoop half the batter into the prepared bundt pan and smooth the top. Sprinkle the streusel mixture onto the batter. Top with the remaining batter and smooth with a spatula. Tap the pan on the counter to remove air pockets.
8.Bake until a skewer inserted in the center comes out clean - about 50 minutes to 1 hour.
9.Remove the cake from the oven and allow to cool for 10 minutes. The cake should pull from the sides by this point, but we did gently run a butter knife along the edges. Turn the cake onto a rack over a baking sheet. Cool completely.
10.Make the glaze by combining the powdered sugar, extract and milk in a small bowl. When the cake is cooled, pour the glaze over.

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