Cinnamon Swirl Toasted Pecan Bundt Cake Food

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BEST EVER CINNAMON BUNDT® CAKE



Best Ever Cinnamon Bundt® Cake image

This Bundt® cake is all you need to start off your morning right with your favorite cup of fresh-brewed coffee or tea. If you are a cinnamon fanatic, you have to give this recipe a try. This cake has just the right amount of cinnamon flavor and is so soft, moist, and fluffy. You can kick it up a notch and add walnuts or pecans, or better yet, a crumb topping. You can drizzle with simple syrup or glaze or dust with powdered sugar.

Provided by Hania's Kitchen

Categories     Desserts     Cakes     Bundt Cake Recipes

Time 1h15m

Yield 10

Number Of Ingredients 12

1 ¼ cups white sugar
½ cup unsalted butter, softened
4 tablespoons vegetable oil
3 large eggs, at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup buttermilk, at room temperature

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Brush a fluted tube pan (such as Bundt®) with a little butter and dust with some flour.
  • Cream sugar, butter, and oil together in a bowl until well combined. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  • Sift 2 cups plus 2 tablespoons flour, cinnamon, baking powder, baking soda, and salt together in a separate bowl. Fold 1/3 of the flour mixture gently into the butter mixture with a spatula. Mix in 1/2 of the buttermilk. Repeat once more, then mix in remaining flour until just combined. Avoid overmixing. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Allow cake to cool in the pan for 15 minutes before inverting onto a cooling rack to cool completely.

Nutrition Facts : Calories 354 calories, Carbohydrate 46.9 g, Cholesterol 80.7 mg, Fat 16.5 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 7.3 g, Sodium 312.5 mg, Sugar 25.9 g

CINNAMON SWIRL BUNDT WITH PECAN BROWN BUTTER GLAZE



Cinnamon Swirl Bundt With Pecan Brown Butter Glaze image

This cake is a cinnamon and pecan lovers dream - it's bursting with cinnamon flavor and full of pecans inside and out. The cake is tender and moist inside with a slight crust on the outside. The browned butter glaze is almost like a cinnamon-flavored praline glaze. Guaranteed to be a crowd-pleaser!

Provided by Christina Haley

Categories     Cakes

Time 1h20m

Number Of Ingredients 23

CAKE
2 stick butter, softened
4 eggs
2 c sugar
2 c sour cream
1 tsp vanilla extract
3 c flour
1 Tbsp baking powder
2 tsp baking soda
1 pinch kosher salt
1 tsp cinnamon
1/2 c chopped pecans
FILLING
1/2 c sugar
2 tsp cinnamon
1/4 c chopped pecans
PECAN BROWN BUTTER GLAZE
4 Tbsp butter
1/2 c chopped pecans
1 tsp cinnamon
1 c powdered sugar
2 Tbsp milk
1 tsp vanilla extract

Steps:

  • 1. Cream butter and sugar until fluffy.
  • 2. Add one egg at a time, mixing in between.
  • 3. Add sour cream and vanilla and mix.
  • 4. Mix dry ingredients together.
  • 5. Mix in dry ingredients in thirds, mixing and scraping sides of bowl in between each third.
  • 6. Stir in pecans.
  • 7. Mix filling ingredients in a separate bowl.
  • 8. Grease bundt pan and pour half of the cake batter into the pan... smooth evenly.
  • 9. Pour filling mixture over layer of batter.
  • 10. Add the rest of the cake batter and smooth evenly.
  • 11. With a butter knife swirl down into batter all around the pan.
  • 12. Bake at 350 for 50 - 60 minutes until knife comes out clean and cake is browned.
  • 13. Flip out on to platter or cake plate.
  • 14. Melt butter and add cinnamon and pecans. Cook until butter starts to slightly brown. Add vanilla and add to powdered sugar. Stir in milk and pour over cooled cake. Enjoy.

CINNAMON SWIRL BUNDT COFFEE CAKE



Cinnamon Swirl Bundt Coffee Cake image

A friend of mine gave me this recipe years ago. Sometimes I lower the fat content by using fat-free sour cream or yogurt instead of the sour cream. Enjoy! This can also be made into small loaf cakes which can be frozen easily.

Provided by Ruth

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h20m

Yield 12

Number Of Ingredients 11

¾ cup butter, room temperature
1 ½ cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup sour cream
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ cup chopped walnuts
1 tablespoon ground cinnamon
¼ cup white sugar

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Grease a 10-inch bundt pan.
  • Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.
  • Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan.
  • Mix the remaining 1/4 cup of white sugar with the cinnamon.
  • Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can.
  • Bake in preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes, or until a tester comes out clean.

Nutrition Facts : Calories 402.8 calories, Carbohydrate 51.2 g, Cholesterol 85.4 mg, Fat 20.2 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 10.5 g, Sodium 255.6 mg, Sugar 29.5 g

CINNAMON PECAN BUNDT CAKE



Cinnamon Pecan Bundt Cake image

One of my college roommates introduced me to this deliciously moist cake. It is a wonderful cake to serve at a brunch or pot luck dinner. For ultimate moistness make the cake a day ahead of time.

Provided by Milwaukee Girl in t

Categories     Dessert

Time 1h30m

Yield 10-15 serving(s)

Number Of Ingredients 12

1 (18 ounce) box yellow cake mix
3 ounces instant vanilla pudding
3/4 cup water
2/3 cup oil
1 tablespoon vanilla
4 eggs
1/3 cup sugar
2 teaspoons cinnamon
1/2 cup pecans, chopped
3/4 cup powdered sugar
1/2 teaspoon vanilla
4 tablespoons milk

Steps:

  • Combine all of the batter ingredients in a large mixing bowl. Beat according to directions on the box.
  • In a small bowl, mix together the topping ingredients. Set aside.
  • Pour 1/3 of the batter into a well-greased bundt pan. Sprinkle 1/3 of the topping over the batter. Repeat twice until batter & topping are used.
  • Bake at 350 degrees for 50-55 minutes.
  • Turn out onto cake plate while still hot.
  • Mix together glaze ingredients in a small mixing bowl.
  • Pour glaze over the hot cake.

Nutrition Facts : Calories 518.3, Fat 26.7, SaturatedFat 3.9, Cholesterol 86.5, Sodium 489.4, Carbohydrate 65.1, Fiber 1.3, Sugar 46, Protein 5.5

CINNAMON STREUSEL BUNDT CAKE



Cinnamon Streusel Bundt Cake image

A delicious cinnamon streusel bundt cake from McCormick. Vanilla glaze and apple streusel options below.

Provided by Katzen

Categories     Dessert

Time 1h25m

Yield 1 Bundt Cake, 18 serving(s)

Number Of Ingredients 13

1 cup flour
1 cup light brown sugar, firmly packed
1 tablespoon cinnamon
1/2 cup butter (1 stick)
1 cup pecans, chopped
2/3 cup butter, softened
2 cups sugar
2/3 cup sour cream
4 eggs
1 tablespoon vanilla
2 cups flour
1/4 teaspoon baking soda
vanilla glaze, recipe follows (optional)

Steps:

  • Preheat oven to 325°F For the Streusel Topping, mix flour, brown sugar and cinnamon in medium bowl. Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans. Set aside.
  • For the Cake, beat softened butter, granulated sugar and sour cream in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla. Gradually beat in flour and baking soda on low speed until well mixed.
  • Spoon 1/2 of the Streusel Topping into greased and floured 12-cup Bundt pan. Spoon 1/2 of the batter over top. Repeat layers.
  • Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool completely on wire rack. Sprinkle with confectioners' sugar or drizzle with Vanilla Glaze, if desired.
  • Vanilla Glaze: Mix 1 1/2 cups confectioners' sugar, 2 tablespoons water and 1/2 teaspoon McCormick® Pure Vanilla Extract in medium bowl until smooth. If necessary, stir in 1 to 3 additional teaspoons water until glaze is of desired consistency. Drizzle over cooled cake. Let stand until glaze is set.
  • Cinnamon Apple Streusel Cake: Prepare cake batter as directed, stirring in 1 cup chopped peeled apple.

Nutrition Facts : Calories 391.1, Fat 19.2, SaturatedFat 9.3, Cholesterol 77.4, Sodium 149.3, Carbohydrate 51.7, Fiber 1.4, Sugar 34.8, Protein 4.4

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