Cinnamon Pecan Pound Cake
Warm, buttery, and irresistibly aromatic, this Cinnamon Pecan Pound Cake is a show-stopping dessert perfect for any occasion. Infused with the comforting flavors of cinnamon and featuring a delightful crunch from toasted pecans, this moist and tender cake boasts a marbled swirl of cinnamon-sugar for added depth. Made with pantry staples like all-purpose flour, brown sugar, and whole milk, it’s both simple and luxurious, while the optional dusting of powdered sugar adds an elegant finishing touch. Perfect as a snack with coffee or a stunning centerpiece for gatherings, this cake combines classic flavors with a bakery-worthy texture that will have everyone coming back for seconds. Ideal keywords: cinnamon pecan pound cake, moist pound cake recipe, cinnamon swirl cake.
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Recipe Information
Ingredients
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 1 cup whole milk
- 2 teaspoons ground cinnamon
- 0.5 cups light brown sugar
- 1 cup chopped pecans
- 0.25 cup powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, use a hand or stand mixer to cream the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Slowly add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing just until combined. Do not overmix.
In a small bowl, stir together the ground cinnamon and light brown sugar to create the cinnamon sugar mixture.
Pour half of the cake batter into the prepared loaf pan and spread it out evenly.
Sprinkle half of the cinnamon sugar mixture and half of the chopped pecans over the batter.
Pour the remaining batter on top of the cinnamon layer and gently spread it out. Sprinkle the remaining cinnamon sugar and pecans over the top.
Using a knife, gently swirl the batter to create a marbled effect.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the pound cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Optional: Once cooled, dust the cake with powdered sugar before slicing and serving.
Nutrition Facts
Calories |
642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 196 mg | 9% | |
| Total Carbohydrate | 85.1 g | 31% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 55.1 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 67 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 161 mg | 3% | |
*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.
