Butter and maple crystals cream together into a tender batter enriched with eggs, sour cream, and vanilla, layered with a cinnamon-pecan filling and baked in a deep Bundt mold.
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Preheat oven to 350° F. Grease a deep 9-inch Bundt mold with butter and dust with flour. Set aside.
In bowl, stir together the filling mixture until well mixed and set aside.
In stand mixer, cream butter and maple crystals. Add eggs one at a time, and beat until well incorporated. Add sour cream and mix until batter is smooth. Add vanilla.
Sift together flour, salt, and soda. Add dry ingredients to wet in stand mixer, and mix until batter is smooth.
Pour batter in prepared cake pan. Sprinkle crumble mixture over batter. Pour remainder of batter atop filling.
cake for 35-40 minutes , or until a toothpick or skewer inserted in cake comes out smooth.
Let cake sit in pan for approximately 15 minutes before unmolding onto cooling rack. Cook cake completely before slicing.
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