Short days, cool nights, and colorful fall leaves inspire baking up fragrant cinnamon and sweet pecans in a comforting cinnamon Bundt cake!
With Many Thanks, This Recipe Courtesy Of Nordic Ware
All images and text ©Jenny DeRemer for Not Entirely Average, LLC
Cinnamon Swirl Toasted Pecan Bundt Cake
Shorter days, cooler nights, and the everchanging autumn foliage inspire something in us all. Magical moments in the kitchen culminate when these strong visual and olfactory reminders motivate us. Suddenly, the urge to employ fall spices like fragrant cinnamon and abundant autumn yields like pecans gets the better of us. We seek to cook and bake all things tasty, warm, and ultra-comforting. If you are a baker, and especially if you’re a non-baker like me, and you are on the lookout for an easy fall cake recipe, search no further.
This is a classic sour cream cake that incorporates brown sugar, cinnamon, chopped toasted pecans, and plenty of love…
This gorgeous cinnamon swirl Bundt cake recipe is so fabulous I can hardly wait to share it. I’ve been sitting on the method for over two years. Foolishly!
I finally baked it up last week and was shocked at how incredibly PERFECT everything about it was. AND MOIST! This single attribute may be the most important of all to me, as I detest a cake that bakes up dry or dries out the minute I cut into it.
This is a classic sour cream cake that incorporates brown sugar, cinnamon, chopped toasted pecans, and plenty of love. It feeds twelve and is PERFECT for that bake sale commitment, book club take-along, holiday dessert buffet, or just for you and yours.
The cake batter is dense but bakes up surprisingly light with the use of cake flour. So put the coffee pot on and hunt down your apron! You’ve got a cake to bake!
Do You Have What’s Needed For This Cinnamon Bundt Cake? Check The List!
sour cream cake batter
coconut nut oil
superfine baker’s sugar (caster sugar)
fresh orange zest
full fat sour cream
pecan swirl filling
unsweetened cocoa powder
How This Recipe Came About…
So, I cannot lay claim to having developed this delicious cinnamon Bundt cake with sour cream. In fact, as far as cake recipes go, I oftentimes struggle with batter made with anything more than boxed cake mix. However, I continue to try.
The handful of cakes I have posted on Not Entirely Average have been the handful of true winners I have conquered. You won’t ever see too many cakes here because as I have admitted time after time, I am not a good baker.
But…THIS RECIPE…has offered me the perfect ingredients to bake up a darn near perfect cake. I stumbled upon this method at the same time I purchased the Nordic Ware Crown Bundt pan.
The recipe was per usual put aside. I told myself I’d bake it in the fall. I just didn’t know it’d be two seasons later! Better now than never though, right?
This cinnamon swirl cake recipe is somewhere between a cinnamon pound cake and a pecan Bundt coffee cake. **And, as an update, I am FINALLY about to post this recipe, and a full five days AFTER the bake, this cake is STILL MOIST!!!
How To Make A Cinnamon Bundt Cake?
This cinnamon Bundt is a very easy and straightforward cake to assemble. The batter comes together like any other, by combining the dry ingredients first, then the wet ingredients.
Mixing the two together is a piece of cake, haha! There is no creaming, no folding of egg whites, and definitely no need for expensive kitchen tools.
I did invest in the Nordic Ware Crown Bundt as a gift to myself a few years ago, so that is likely the most expensive piece of equipment I used for this dessert. What I will say about this pan is that it is a HEAVY DUTY pan.
That said, choose your pan of choice carefully so as not to dry out or overbake your cake. The kitchen tools we use really do matter.
I’ve baked several cakes in this Nordic Ware Anniversary Crown Bundt pan and they emerge from my oven perfectly moist and terribly gorgeous every single time.
Modifying The Norm To Make It Not Entirely Average…
Having assembled this cake and have it emerge from my oven basically the best thing I’ve ever baked, there is not much I would personally change. Adding is a different story.
I could see an opportunity for shredded coconut, chocolate morsels, bits of toffee, or maybe even a single very well chopped apple being scattered atop the pecan sugar mixture filling. And I could definitely see any of those working here and playing amazing roles in the flavor of this cake.
How Long Does It Take To Make This Cinnamon Bundt Cake?
The preparation time for this glorious taste of autumn is 30 minutes. The bake itself once the cake is assembled is 1 hour. I ran over by 10 minutes because I was still slightly jiggly in the middle when I tested at 55 minutes.
The runover did not affect the texture or the flavor of the cake whatsoever. It was moist and very rich.
How To Serve Cinnamon Bundt Cake?
Honestly? This cake stands on its own. I used Nordic Ware’s very pretty Bundt pan, so the slices are as beautiful on dessert plates as the whole cake is to look at. The cinnamon sugar center swirled with toasted pecans is well worth the 30 minute preparation time.
If I had to choose one thing to add if serving to company, I might pair the slices with a French vanilla ice cream or a dollop of homemade whipped cream.
If You Like This Recipe…
…you might also like:
- Grapefruit Sugar Pound Cake
- Pistachio-Cardamom Bundt with Rosewater Glaze
- Apple Cream Cheese Bundt Cake
- Semi-Homemade Cranberry Orange Christmas Cake
Semi-Homemade Cranberry Orange Christmas Cake
Want a bigger or smaller serving size? Hover over the serving size and move the bar until you get the number of servings you want. Easy.
- minimum 10-cup Bundt cake pan
- pastry brush
- stand mixer or electric mixer
- cooling rack
Ingredients for Cinnamon Swirl Toasted Pecan Bundt Cake
for the sour cream cake batter
- 3 cups cake flour sifted
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon Kosher salt
- 1 cup unsalted butter softened to room temperature
- 1/4 cup coconut nut oil melted; may substitute 1/4 cup melted butter
- 1 2/3 cups superfine sugar (caster sugar)
- 4 large eggs brought to room temperature
- 1 tablespoon vanilla
- 1 teaspoon orange zest freshly grated; I use 1 tablespoon to enhance the orange flavor
- 2 cups full fat sour cream may substitute whole milk or plain Greek yogurt
for the cinnamon pecan swirl filling
- 1 cup pecans toasted, chopped
- 3 tablespoons granulated sugar
- 3 tablespoons brown sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons unsweetened cocoa powder
- 1/2 teaspoon Kosher salt
for the glaze
- 1 cup confectioner's sugar sifted
- 1 teaspoon vanilla
- 3 tablespoons unsalted butter
- 1 teaspoon milk
- pinch salt
The Method per the Nordic Ware Kitchen recipe directions
for the sour cream cake batter
- Preheat oven to 350 F with oven rack in center of oven. Prepare your Bundt pan by using a pastry brush and melted butter, ensuring that you reach inside every crevice of the pan. Dust with flour. Alternately, use a baking spray that contains flour, and brush excess with a pastry brush to evenly coat the pan.
- In a separate medium bowl, whisk the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer, beat the butter (and optional coconut oil) on medium speed until smooth and light in color, 1-2 minutes. Add the sugar 1/3 of a cup at a time, creaming until light and fluffy. Scrape the bowl. Add in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Scrape the bowl and add vanilla. On lowest mixer speed, alternate adding flour mixture and the sour cream in small amounts, beginning and ending with the flour mixture. Do not over-mix the batter.
for the cinnamon pecan swirl filling
- In a medium bowl, combine pecans, both sugars, cinnamon, salt, and cocoa. Use your fingertips to blend until all ingredients are thoroughly incorporated.
- Spoon 2 heaping cups of the batter into the prepared Bundt. Smooth with the back of a spoon, spreading the batter to the sides of the pan first and then to the center cone to create a ‘well’ for the filling. Sprinkle about 1/2 cup of the filling evenly into the well. Cover the filling with about 2 cups of batter, dropping dollops around the pan and smoothing with the spoon. Sprinkle another 1/2 cup filling evenly over the batter and cover with 2 more cups batter. Repeat process until you end with batter as your final top layer. (Ideally you’ll have four layers of batter and three layers of filling.) Insert a plastic butter knife 1 inch from the side of the pan straight into the batter going almost to the bottom. Run the blade around the pan two times, without lifting, spacing your loops about 1 inch apart for optimal swirling effect. Tap the pan firmly several times on a cutting board or counter top to release bubbles from the batter.
- Bake until the top of the cake is golden brown, the sides are beginning to pull away from the pan, and a wooden skewer inserted into the center of the cake comes out clean, 50-60 minutes. Transfer to a wire rack and let cool for just 10 minutes before inverting pan to remove cake.
for the vanilla glaze
- To make vanilla glaze, melt butter in a microwave-safe bowl. Add vanilla, salt and sugar, then stir to combine. Use up to 1 tsp of milk to reach desired consistency, then pour over cooled cake.
Please note that the nutrition information provided above is approximate and meant as a guideline only.
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