Texas Tornado Cake Recipe

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Beat in the eggs, one at a time, until well incorporated. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.

In a small bowl, mix together the cinnamon and chopped pecans.

Pour half of the batter into the prepared cake pan. Sprinkle half of the cinnamon pecan mixture over the batter.

Pour the remaining batter over the cinnamon pecan layer. Sprinkle the remaining cinnamon pecan mixture on top.

Using a butter knife or skewer, gently swirl the batter and cinnamon pecan mixture together to create a marbled effect.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Serve and enjoy!