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Cinnamon Swirl Toasted Pecan Bundt Cake

Short days, cool nights, and colorful fall leaves inspire baking up fragrant cinnamon and sweet pecans in a comforting cinnamon Bundt cake!
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Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: baking, breakfast cake, Bundt, bundt cake, cake, cake recipes, cinnamon, cinnamon coffee cake, cinnamon swirl cake, coffee cake, dessert recipes, fall desserts, pecan recipes, pecans
Servings: 12 servings
Calories: 604kcal
Cost: $0.67 per serving

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  • 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 table salt and iodized salt are NOT substitutions for Kosher salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average UNLESS specified otherwise.


      Serving: 1serving | Calories: 604kcal | Carbohydrates: 70g | Protein: 8g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 445mg | Potassium: 159mg | Fiber: 2g | Sugar: 35g | Vitamin A: 897IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 1mg

      Please note that the nutrition information provided above is approximate and meant as a guideline only.