The rum gives it a nice kick and it really is the most amazing simple topping. I like to toast the pecans to give them a bit more crunch and deeper flavor. I throw them in the toaster oven on low and stay close by. They toast up pretty quick and when you can smell the nuts you know they are about done. Let me warn you they go from golden brown to burnt in seconds!
Ingredients
For the Cake
2 3/4 Cups (12.5 ounces) Unbleached All Purpose Flour
3 Tablespoons (1 ounce) Cornstarch
2 Teaspoons Baking Powder
3/4 Teaspoons Salt
2 Sticks (8 ounces) Unsalted Butter, Softened
4 Ounces Cream Cheese, Softened
2 Cups (14 ounces) Brown Sugar
5 Large Eggs
1/3 Cup Whole Milk Yogurt, Plain or Vanilla
1/4 Cup Heavy Cream
1 Teaspoon Pure Vanilla Extract
For the Glaze:
3/4 Cup Confectioners Sugar
3 Tablespoons Butter, Melted
1 1/2 Tablespoons Rum
1/2 Cup Chopped Toasted Pecans
Instructions
For the Cake
Preheat the oven to 350 degrees. Grease and flour a 10 inch bundt pan.
Beat together the brown sugar, cream cheese and butter until light and fluffy, about 5 minutes, scraping down the sides of the bowl halfway through. Add eggs one at a time until well mixed in, scraping down the sides of the bowl between each addition. In a separate bowl whisk together the flour, cornstarch, baking powder and salt. Mix the vanilla extract into the heavy cream. Stir in 1/3 of the flour mixture to the batter, then stir in the yogurt, stir in another 1/3 of the flour, then the heavy cream, finishing with the remaining 1/3 of the flour. Stir until just combined. Pour batter into prepared pan. Bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and allow to rest 5 minutes. Transfer cake to a cooling rack to finish cooling.
For the Glaze
Stir together butter, sugar, and rum. Check consistency, glaze can be thinned with a bit more rum, or thickened with a bit more sugar. Pour over cooled cake. Top with toasted pecans.
