Cinnamon Pecan Bundt Cake
Indulge in the warm, spiced flavors of this Cinnamon Pecan Bundt Cake, a show-stopping dessert perfect for any occasion. This moist and tender cake features layers of buttery batter complemented by a rich cinnamon-pecan filling, creating a delightful swirl of textures and flavors in every bite. Topped with a luscious vanilla glaze, this recipe combines classic baking ingredients like sour cream and brown sugar to achieve its signature moist crumb and deep flavor profile. Ideal for brunches, holiday gatherings, or as an everyday treat, this cake is as easy to make as it is impressive. With just 20 minutes of prep time and a beautiful Bundt pan finish, this Cinnamon Pecan Bundt Cake is sure to become a go-to favorite!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Salt
- 1 cup Unsalted butter
- 2 cups Granulated sugar
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Sour cream
- 0.25 cups Whole milk
- 1 cup Chopped pecans
- 2 teaspoons Ground cinnamon
- 0.5 cups Brown sugar
- 1 cup Powdered sugar
- 2 tablespoons Milk (for glaze)
- 0.5 teaspoons Vanilla extract (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan, ensuring all crevices are covered for easy release.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together using a hand or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Reduce the mixer speed to low and alternate adding the dry ingredients and the sour cream to the batter, starting and ending with the dry ingredients. Mix just until combined.
Stir in the milk until the batter is smooth and creamy. Be careful not to overmix.
In a small bowl, combine the chopped pecans, cinnamon, and brown sugar to make the pecan filling.
Pour half of the batter into the prepared Bundt pan and spread evenly. Sprinkle the pecan filling evenly over the batter. Top with the remaining batter and smooth the surface with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack and let it cool completely.
To prepare the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the fully cooled cake.
Slice and serve. Enjoy your Cinnamon Pecan Bundt Cake!
Nutrition Facts
Calories |
6025 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.4 g | 318% | |
| Saturated Fat | 101.9 g | 510% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 4408 mg | 192% | |
| Total Carbohydrate | 911.9 g | 332% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 614.7 g | ||
| Protein | 84.4 g | 169% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 798 mg | 61% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 1426 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
