Cinnamon Swirl Toasted Pecan Bundt Cake Recipes

CINNAMON SWIRL BUNDT CAKE

Steps:

• Preheat oven to 350 F. Grease and flour a 10-15-cup Bundt pan.
• In a medium bowl, whisk together cake flour, baking powder, and salt.
• In the bowl of a stand mixer fitted with a paddle attachment, beat together butter, sugar, and yogurt until well-combined.
• Stir in vanilla until combined.
• Add eggs one at time, mixing well after each addition.
• On low, stir in flour mixture until just incorporated.
• Stir in milk until combined.
• In a separate large bowl, stir together 2 ½ cups of the batter, brown sugar, cinnamon, and milk until well-combined.
• Using a 1/4-cup measuring cup, drop two scoops of plain batter into prepared bundt pan.
• Drop one scoop of cinnamon swirl batter on top of plain batter.
• Continue to alternate between plain and cinnamon swirl batters until both batters are gone.
• Bake for 50-60 minutes, or until a wooden toothpick inserted into the center comes out clean.
• Cool cake in the pan on a wire rack for 15 minutes.
• Invert the cake onto wire rack, and cool completely.

CINNAMON SWIRL BUNDT CAKE

Steps:

• Preheat oven to 350°F (325° for dark or coated pans).
• Combine cake mix, instant pudding, sour cream, eggs, and oil and beat together well, batter will be thick. Grease with spray oil a 10" bundt pan. In a separate bowl, combine sugar, cinnamon and pecans, if using.
• Pour half of the batter into prepared pan and sprinkle with the sugar mixture, reserving a little to sprinkle on top. Pour the rest of the batter into the pan and sprinkle with the rest of the sugar. Bake 45-1 hour, until toothpick comes out clean or a few crumbs. Invert onto cooling rack and let cool for about 10 minutes on rack, then remove from pan. If your cake sticks see post for tips on how to release.
• Glaze Instructions
• Melt butter and brown sugar in small saucepan, cook stirring for 1 minute. Add cream and salt, bringing to simmer, cooking for 2 minutes. Cool for 10-20 minutes (longer for thicker glaze). Drizzle over top of warm or cooled cake. Drizzling over warm cake will yield a moist sticky glaze, allowing to cool and drizzling over cooled cake will yield more of a drizzle.

CINNAMON SWIRL BUNDT COFFEE CAKE

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.

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.

BEST EVER CINNAMON BUNDT® CAKE

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.