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1
Preheat oven to 350F.
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2
Spray 10-inch Bundt pan with cooking spray, and dust with flour.
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3
To make Swirl: Whisk together cream cheese, egg, cinnamon, and vanilla in bowl; set aside.
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4
Combine sugar, lemon juice, and 1 Tbs.
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5
water in small saucepan over medium heat.
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6
Simmer 5 minutes, or until syrup thickens.
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7
Remove from heat, and stir in pecans.
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8
Set aside 1/3 cup pecan mixture to cool for garnish.
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9
Add remaining pecan mixture to cream cheese mixture.
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10
To make Cake: Whisk together flour, cornmeal, rosemary, baking powder, baking soda, and salt in bowl.
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11
Whisk together sugar, yogurt, eggs, oil, and vanilla in separate bowl.
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12
Stir flour mixture into yogurt mixture until thoroughly combined.
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13
Pour half of batter into prepared Bundt pan.
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14
Spoon cream cheese mixture over batter.
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15
Spread remaining batter on top of cream cheese mixture.
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16
Drag knife or wooden skewer through batter and cream cheese mixture to swirl.
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17
Bake 55 minutes, or until toothpick inserted in Cake comes out clean.
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18
Cool pan on wire rack 10 minutes.
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19
Invert onto wire rack to cool completely.
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20
To garnish with Topping: Coarsely chop remaining 1/3 cup pecan mixture.
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21
Whisk confectioners sugar with 1 Tbs.
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22
water in bowl, and drizzle over Cake.
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23
Sprinkle pecan mixture over top while glaze is still wet.
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24
Let glaze set at least 1 hour before serving.
