Irresistible Cinnamon Pecan Bundt Cake with Smooth Vanilla Glaze

Delight in the comforting aromas and rich flavors of a classic Cinnamon Pecan Bundt Cake, generously crowned with a silky vanilla glaze. This beloved dessert is surprisingly simple to master, perfect for family gatherings or a cozy evening treat. Each slice offers a tender crumb, hints of warm spice, and delightful nutty crunch, making it an instant favorite.

Ingredients

• 2 ½ cups (300g) All-purpose flour
• 1 ½ cups (300g) Granulated sugar
• ½ cup (100g) Light brown sugar, packed
• 3 Large eggs, room temperature
• ½ cup (113g) Unsalted butter, softened
• 1 cup (240g) Sour cream, full-fat (or plain Greek yogurt)
• 2 teaspoons Pure vanilla extract (for the cake)
• 1 teaspoon Pure vanilla extract (for the glaze)
• 1 ½ teaspoons Ground cinnamon
• 1 cup (115g) Chopped pecans
• 2 teaspoons Baking powder
• ½ teaspoon Baking soda
• ½ teaspoon Fine sea salt
• 2 cups (240g) Powdered sugar, sifted
• 3-4 tablespoons (45-60ml) Whole milk, or as needed

Instructions

1. Prepare your Bundt pan: Ensure your 10-12 cup Bundt pan is meticulously prepared by greasing it thoroughly with baking spray containing flour, or by brushing with softened butter and then dusting evenly with flour. This critical step prevents sticking and ensures a flawless release, so take your time to cover every crevice.
2. Combine wet ingredients: In a sizable mixing bowl, using an electric mixer, cream together the softened unsalted butter with both granulated sugar and packed brown sugar on medium speed for 3-5 minutes. Continue mixing until the mixture appears noticeably lightened in color and fluffy in texture. Incorporate the room temperature eggs one at a time, beating well after each addition until fully integrated, then stir in the 2 teaspoons of vanilla extract for the cake until just combined.
3. Whisk dry ingredients: In a separate, medium-sized bowl, whisk together the all-purpose flour, ground cinnamon, baking powder, baking soda, and fine sea salt until uniformly combined. This ensures even distribution of the leavening agents and spices throughout the batter.
4. Alternate additions: With the mixer on low speed, gradually add the dry ingredient mixture to the wet butter-sugar mixture, alternating with the sour cream. Begin by adding about one-third of the dry ingredients, mixing briefly, then half of the sour cream, mixing until just barely incorporated. Repeat this pattern, finishing with the remaining dry ingredients. Mix only until no visible streaks of flour remain; overmixing develops gluten, leading to a dense, tough cake.
5. Fold in pecans: Gently fold the chopped pecans into the batter using a spatula. Distribute them evenly without overworking the mixture.
6. Bake the cake: Carefully pour the prepared batter into your thoroughly prepped Bundt pan, spreading it evenly. Transfer the pan to a preheated oven at 350°F (175°C) and bake for 50-60 minutes. Begin checking for doneness around the 50-minute mark by inserting a wooden skewer or toothpick into the center; it should come out clean or with a few moist crumbs attached, but no wet batter.
7. Cool and glaze: Allow the baked Bundt cake to cool in its pan on a wire rack for 10-15 minutes. This cooling period helps the cake firm up before inversion. After 10-15 minutes, carefully invert the cake onto the wire rack to cool completely, which can take 1-2 hours. While the cake cools, prepare the glaze: In a small bowl, whisk together the sifted powdered sugar, 1 teaspoon of vanilla extract, and 3-4 tablespoons of milk until completely smooth and pourable. Adjust milk quantity slightly for desired consistency. Once the cake is entirely cool, generously drizzle the vanilla glaze over the top, letting it cascade down the sides.

Recipe At-A-Glance

This Cinnamon Pecan Bundt Cake delivers a classic comfort experience with minimal fuss. Expect a beautifully golden exterior and a moist, tender interior packed with warm cinnamon notes and crunchy pecans. The simple vanilla glaze adds a perfect touch of sweetness without overwhelming the cake’s balanced flavors. It’s an ideal centerpiece that always impresses!

Pairing Ideas

• Serve a slice warm with a dollop of fresh whipped cream or a scoop of vanilla bean ice cream for an indulgent treat.
• A freshly brewed cup of coffee, a robust black tea, or even a spiced chai latte complements the cake’s warm flavors perfectly.
• For a seasonal twist, pair with a simple apple compote or a scoop of homemade pumpkin ice cream in the fall.
• Consider a light dusting of extra cinnamon or a few candied pecan halves on top for an elevated presentation.

Try These Variations

• Caramel Drizzle: Instead of or in addition to the vanilla glaze, drizzle warm salted caramel sauce over the cooled cake.
• Spice It Up: Add ½ teaspoon of nutmeg or ¼ teaspoon of cloves to the dry ingredients for an even deeper spice profile.
• Chocolate Chip Delight: Fold in ½ cup of mini chocolate chips along with the pecans for a different texture and flavor.
• Maple Glaze: Substitute maple extract for vanilla extract in the glaze, or use maple syrup in place of some milk for a distinct fall flavor.

Make Ahead / Freeze

This Bundt cake can be baked a day in advance and stored, uncovered, at room temperature. Glaze just before serving. For longer storage, the cooled, unglazed cake can be wrapped tightly in plastic wrap and then foil, then frozen for up to 2-3 months. Thaw overnight in the refrigerator before glazing and serving. Leftovers, once glazed, can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Prep time: 17 minutes. Cook time: 58 minutes. Total time: 1 hour 15 minutes. Yield: 1 Bundt cake (12-16 servings).

FAQs

Can I substitute sour cream with anything else?

Yes, full-fat plain Greek yogurt or buttermilk can be used as a 1:1 substitute for sour cream. Both will contribute to a moist crumb.

My Bundt cake often sticks. What’s the best way to ensure it releases cleanly?

Thorough pan preparation is key! Use a baking spray with flour, or meticulously grease with softened butter and dust with flour, ensuring every crevice is coated. Chilling the prepared pan before adding batter can also help.

How do I know when the Bundt cake is perfectly baked?

The cake is done when a wooden skewer or toothpick inserted into the thickest part comes out clean or with only a few moist crumbs attached. The top should also spring back lightly when gently pressed, and the edges will begin to pull away slightly from the pan.

Can I make this cake ahead of time?

Absolutely! The unglazed cake can be baked a day in advance and stored at room temperature, covered loosely. Glaze it just before serving for the best appearance. You can also freeze the unglazed cake for longer storage.

What if my glaze is too thin or too thick?

If your glaze is too thin, gradually whisk in a little more sifted powdered sugar until it reaches the desired consistency. If it’s too thick, add milk a tiny bit at a time (¼ teaspoon) until it’s smooth and pourable.

Why is room temperature butter and eggs important?

Room temperature ingredients emulsify more effectively, creating a smoother, more uniform batter. This leads to a lighter, more tender cake with better volume and a more even crumb texture.

Can I use pre-chopped pecans?

Yes, pre-chopped pecans are fine. However, freshly chopped pecans often have a stronger, fresher flavor. If using pre-chopped, ensure they are fresh and not rancid.

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