Step 1: Preheat and Prepare the Pan

Preheat oven to 350°F (175°C).

Generously grease and flour a 10- or 12-cup Bundt pan, making sure to coat every crevice to prevent sticking.

Mix the Cake Batter

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy (about 3–4 minutes).

Add the eggs one at a time, beating well after each addition.

Stir in the vanilla extract.

Alternate adding the dry mixture and buttermilk to the creamed butter mixture, beginning and ending with the dry ingredients. Mix just until combined.

Gently fold in the chopped pecans.

Bake the Cake

Pour the batter into the prepared Bundt pan and spread evenly.

Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Make the Caramel Glaze

In a small saucepan over medium heat, melt the butter.

Stir in the brown sugar and heavy cream, mixing constantly.

Let the mixture simmer for 3 minutes, continuing to stir to prevent burning.

Remove from heat and stir in the vanilla extract.

Let the glaze cool slightly—it will thicken as it rests.

Glaze the Cake

Once the cake is fully cooled, drizzle the caramel glaze generously over the top.

Sprinkle with additional chopped pecans, if desired, for an elegant finish.