Cinnamon Praline Pecan Swirl Bundt Cake Bundtamonth Jun 7th Recipes

CINNAMON SWIRL BUNDT CAKE

Steps:

• For the cake, grease and flour a bundt pan and set aside. Preheat oven to 350 degree F.
• In a mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Beat in softened butter until mixture is crumbly. Add in eggs, vanilla, cinnamon and milk. Beat for 3-4 minutes until smooth and fluffy.
• In a separate mixing bowl, combine brown sugar and cinnamon for the filling. Use a fork to blend evenly.
• Pour half of the cake batter into the bundt pan. Sprinkle the cinnamon sugar mixture over the batter. Top with the remaining cake batter.
• Bake for 55-60 minutes until browned. Allow to cool in pan about 10 minutes, then flip onto a cake plate and cool completely.
• For the glaze, whisk together the powdered sugar, 2 Tbsp milk and cinnamon. Add more milk if needed to get desired consistency. Drizzle over cooled cake. Store covered at room temperature for 4-5 days. ENJOY.

CINNAMON SWIRL BUNDT WITH PECAN BROWN BUTTER GLAZE

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 PRALINE PECAN SWIRL BUNDT CAKE #BUNDTAMONTH JUN 7TH

Steps:

• Preheat oven to 350° F.
• Spray 10" bundt pan with Baking Pam and coat with plain fine bread crumbs
• In a medium bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
• In a medium bowl add, finely chopped praline pecans, brown sugar, and cinnamon. Mix thoroughly.
• In a medium bowl stir sour cream and vanilla creamer
• In a large bowl, add the butter and mix until light and fluffy; about three minutes.
• Add and beat in the eggs one at a time until thoroughly combined
• Alternately add in the flour mixture and the sour cream mixture (beginning and ending with flour), mixing until combined
• Pour half of the batter into a prepared pan.
• Gently sprinkle the swirl mixture over the batter in the bundt pan
• Carefully spoon remaining batter over swirl ingredients
• Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Allow to cool 10-15 minutes in the pan, then turn out onto a wire rack and cool completely.
• Once the cake is completely cooled, dust with powdered sugar
• Slice and serve

CINNAMON SWIRL TOASTED PECAN BUNDT CAKE

Steps:

• 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.
• 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.
• 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.

CINNAMON PECAN BUNDT CAKE

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.