Delicious Cinnamon Pecan Pound Cake Recipe
Welcome, my fellow foodies! I’m delighted to share with you one of my all-time favorite cake recipes that will have you falling in love at first bite – the Cinnamon Pecan Pound Cake Recipe. Trust me when I say this cake is nothing short of amazing.
Whether it’s a Sunday brunch or a holiday dinner, the Cinnamon Pecan Pound Cake has got you covered. One slice of this cake is just too good to resist, but be warned – it’s addictive!
This cake is a perfect balance of cinnamon, sugar, and pecans, which makes it undeniably divine. The cinnamon swirls, brown sugar cinnamon glaze, and sugary pecans atop make it an impressive work of art that will impress your guests and leave them wanting more.
I know how challenging it can be to find the perfect dessert that isn’t too complicated to prepare at home. However, as a chef who specializes in British cuisine, I can assure you that this recipe is straightforward and easy-to-follow, even for beginners.
So put on your apron and get ready to bake up a warm and cozy cinnamon pecan bundt cake that will take your taste buds to cloud nine! Let’s head over to the ingredient list section and gather our supplies for baking.
Why You’ll Love This Recipe
If you’re looking for a cake that’s both easy to make and packed with a flavor, then look no further than this Cinnamon Pecan Pound Cake recipe. This cake is loaded with crunchy pecans and a perfect blend of cinnamon, making every bite a delicious experience.
One reason why you’ll love this recipe is its versatility. You can serve it up as a tasty treat alongside an afternoon coffee or tea, or you can dress it up with sugared pecans and glaze for a special occasion dessert.
Another reason why you’ll love this recipe is that it’s made using everyday ingredients found in your kitchen pantry, such as all-purpose flour, milk, eggs, vanilla extract, butter, sugar, and pecans. It’s also simple to put together- even someone with minimal baking experience will find it easy to make.
Moreover, this classic bundt cake is perfect for those chilly evenings when you need a warm dessert to curl up next to. You can modify the recipe to include apple chunks and spices like nutmeg or swap out the pecans for walnuts or almonds.
In addition to the above-stated reasons, the cinnamon swirl which runs throughout the cake adds an extra layer of sweetness and texture. The moist and soft pound cake batter creates an irresistible base for the cinnamon pecan swirl running throughout the entire cake.
Overall, you’ll love this recipe because it guarantees excellent results time after time. From its delicious flavor to its straightforward preparation method, this pecan pound cake is sure to please your taste buds and impress your family or guests.
Ingredient List
Let’s dive into the ingredients we need to make this delicious cinnamon pecan pound cake recipe! Here’s what you will need to get started:
Dry Ingredients:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons ground cinnamon
Wet Ingredients:
- 4 eggs
- 1 cup vegetable oil
- ½ cup milk
- 1 cup sour cream
- 2 teaspoons vanilla extract
Pecan Swirl Mixture:
- 2 cups finely chopped pecans
- ⅓ cup granulated sugar
- 3 tablespoons ground cinnamon
Brown Sugar Cinnamon Glaze:
- ½ cup unsalted butter, melted
- 1 cup brown sugar, packed
- ⅓ cup heavy cream
With these ingredients in mind, you’re in for a very special treat. Remember to get high-quality ingredients that will make your cake taste incredible!
The Recipe How-To
Now, let’s get to the good part – making this delicious Cinnamon Pecan Pound Cake. It’s not difficult, but it does take a bit of time and patience. Trust me though, it’s worth it in the end.
Ingredients:
- 1 1/2 cups unsalted butter, softened
- 3 cups granulated sugar
- 6 eggs, room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup chopped pecans
Directions:
Step 1: Preheat Oven
Preheat oven to 325°F (160°C) and generously butter a bundt pan.
Step 2: Make Cake Batter
In a medium mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a separate large mixing bowl, use an electric mixer to cream the butter and sugar until light and fluffy. Beat in each of the eggs, one at a time, followed by the vanilla extract.
Stir in half of the dry mixture at low speed until just combined.Then add in sour cream followed by remaining dry ingredients. Beat again on low speed until it’s just combined with no flour streaks remaining.
Now fold in the chopped pecans with a spatula.
Step 3: Make Cinnamon Swirl
Combine the cinnamon sugar ingredients in a small bowl or measuring cup.
Step 4: Build Cake Layers
Pour half of your cake batter on top of your prepared bundt pan.
Use a spoon or a spatula to make an indentation (a well) around the center of the batter. Pour the cinnamon swirl mixture evenly in the center indentation.
Pour the remaining cake batter over the top of the filling to cover it completely.
Step 5: Bake The Cake
Bake cake for about 1 hour and 20 minutes or until a toothpick comes out mostly clean with a few crumbs attached.
Step 6: Let The Cake Cool
Take the cake out of the oven and let it cool in the baking tin for about 10-15 minutes.
Invert onto a wire rack set over parchment paper or a serving plate, then let cool completely.
Tips:
- Make sure all ingredients are at room temperature before starting.
- Do not overmix your cake batter. It can cause your cake to be denser than desired.
- Be careful when adding cinnamon to your batter. Too much can overpower your cake’s flavors.
- You can add some sugared pecans on top for an elegant touch.
Variations:
- Substitute half of the butter with applesauce for a healthier option. You can also replace some of the
Substitutions and Variations
Are you wondering how to mix it up with your cinnamon pecan pound cake? Below are some suggestions for ingredient substitutions and variations to help you put your own twist on this classic British dessert.
– Flour: Instead of using all-purpose flour, try using cake flour for a lighter texture or whole wheat flour for a boost of fiber.
– Pecans: If you can’t find pecans or just want to switch things up, try substituting walnuts or almonds.
– Sugar: Brown sugar gives the cake a more molasses-like flavor, but you can also use white granulated sugar or cane sugar.
– Eggs: You can substitute 1/4 cup of unsweetened applesauce per egg for a lower-fat option that still gives the cake structure.
– Milk: Don’t have milk on hand? You can easily swap it out with plant-based drinks like almond, soy or coconut milk for a dairy-free version.
– Cinnamon Swirl: While the cinnamon swirl is what sets this cake apart from others, you can experiment by adding other flavors like apple pie spice, pumpkin pie spice or cardamom into the swirl mixture.
Variations:
– Apple Pecan Upside Down Cake: This fall-inspired twist on the recipe swaps out the bundt pan for a cast iron skillet and adds sliced apples to give the inverted cake a beautiful presentation.
– Pecan Coffee Cake: Add some strong coffee grounds into the batter and top with streusel crumbs made from butter, flour, and brown sugar.
– Cinnamon Roll Bundt Cake: Add cream cheese frosting onto the cinnamon swirl layers and sprinkle with powdered sugar to create delicious cinnamon rolls in every slice.
Serving and Pairing
Now that your cinnamon pecan pound cake is ready to go, it’s time to talk about serving and pairing. This cake is perfect for a cozy fall gathering or a special dessert for any occasion.
One way to elevate the flavor of this pecan pound cake is by serving it warm and topped with a scoop of vanilla ice cream. It adds a cool, creamy contrast to the warmth of the cake that will send your taste buds dancing around.
For those who like to keep it classic, a dollop of whipped cream would be a perfect finishing touch too, offering you fluffy and spiced flavors in every bite.
A great pairing for this cinnamon pecan pound cake would be tea or coffee with nutty flavors or slightly sweetened chocolate cocoa – something that complements the richness of the cake without overpowering it. A rich cup of tea or hot cocoa will bring out the true essence of the cinnamon pecan bundt cake.
If you’re planning on hosting a party with desserts and treats, you could pair this cake with other classic desserts such as apple pie, pumpkin spice latte or even delicious candy apples – think classic American autumn desserts.
However, whether served alone or combined with your favorites, this cinnamon pecan bundt cake offers up an incredible addition to your menu. Packed with an intriguing blend of spices and nuts along with buttery pound cake goodness makes it perfect for fall-flavored moments. Enjoy!
Make-Ahead, Storing and Reheating
Now, let’s talk about what to do once you have made this delicious Cinnamon Pecan Pound Cake. As a chef, I like to plan ahead, so it’s always helpful to know how long your creation will last and how to store it properly.
If you are planning on making this pound cake as a gift or for a party, you could make it up to two days ahead and store it covered at room temperature. However, I would recommend serving it on the same day, if possible, for maximum freshness and flavor.
If you have leftover cake, don’t worry! This cake can easily sit at room temperature in an airtight container or wrapped in plastic for up to 4 days while still being moist and delicious. You can also store the cake in the refrigerator, which will extend its shelf life for around 7 days.
When reheating the cake, whether from room temperature or out of the fridge, I recommend warming it up in the oven instead of using a microwave. Preheat your oven to 350°F (175°C), wrap the cake pieces in foil or place in an oven-safe dish with a lid and heat it for around 10 minutes. This will allow the cinnamon pecan flavors to come back to life and provide that comforting texture again.
This pound cake also freezes well without losing its flavor or texture. You should wait until the cake has cooled completely before wrapping it multiple times in plastic wrap or aluminum foil then placing in an airtight container or freezer bag. It can be frozen for up to three months before thawing at room temperature before serving.
Remember that this Cinnamon Pecan Pound Cake is best enjoyed fresh out of the oven with friends and family. However, storing leftovers and knowing how to reheat them can make dessert even easier during busy weeks- allowing you to indulge whenever you like!
Tips for Perfect Results
Now that you know the ingredients and steps to create a mouthwatering cinnamon pecan pound cake let’s get into some tips and tricks that will ensure perfect results every time.
First tip, always make sure your butter is softened before starting. This helps your batter mix smoothly and uniformly, resulting in a lighter and fluffier cake. To achieve this, take the butter out of the fridge about an hour before you start baking.
The second tip is to not overmix the batter. It’s important to mix everything well enough, but if you overdo it, the gluten in the flour will be overworked, leading to a tougher texture. Therefore, mix just enough to incorporate all the ingredients evenly.
Thirdly, sift your dry ingredients. This avoids lumps in your batter giving it a nice light and airy consistency. Use a fine-mesh sieve and sift the flour, baking powder, cinnamon, and salt together at least twice for best results.
Next tip: Do not overbake! As tempting as it may be to peek into the oven and check on your beautiful creation regularly, refrain from doing so. Opening the oven too many times can cause fluctuations in temperature prolonging the baking process leading to an overcooked or dry cake. Bake for 55-60 minutes only or use a toothpick to check when it’s done.
Moving on, allow your cake to cool down completely before slicing it. This helps maintain its shape as well as giving it time to settle and absorb all of its flavors inside.
Lastly, store your cake at room temperature without slicing it; cover with aluminum foil or plastic wrap to keep it moist. Alternatively, place individual slices in Ziploc bags in the freezer for up to a month.
By following these simple tips you will have yourself a beautiful and scrumptious cinnamon pecan pound cake that everyone will love!
Bottom Line
All in all, this Cinnamon Pecan Pound Cake Recipe is a must-try! If you love the sweet aroma of cinnamon and the crunchy texture of pecans, then this recipe is perfect for you. Don’t worry if you’re not experienced in baking, as this recipe is easy to follow and yields great results. You can also customize it to your liking by adding your own variations such as caramel or chocolate drizzle.
So why not give this recipe a try and impress your friends and family with your delicious baking skills? Trust me, once you take a bite of this moist and flavorful cake, you won’t regret making it. Not only will it satisfy your taste buds, but it’s also a great comfort food that’ll make you feel at home.
In a world where we’re constantly on the go, taking the time to bake something delicious like this Cinnamon Pecan Pound Cake can bring a sense of calm and joy into our lives. So let this recipe be an inspiration for you to slow down and savor life’s simple pleasures. Happy baking!
Cinnamon Pecan Pound Cake Recipe
Ingredients
- 1 cup butter, softened
- 2 1/2 cups sugar
- 5 eggs
- 1 teaspoon vanilla
- 3 cups all-purpose flour
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 cup chopped pecans
Instructions
- Heat oven to 350°F Grease and lightly flour 2 (9x5x3-inch) loaf pans.
- In large bowl, beat butter and sugar at medium speed 3 to 4 minutes or until light and fluffy. Beating at low speed, add eggs one at a time, mixing well after each addition. Beat in vanilla.
- In another large bowl, combine flour, cinnamon, baking powder and salt. At low speed, alternately beat flour mixture and milk into sugar mixture, beating just until blended. Fold in pecans. Spread in pans.
- Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans. Cool completely on wire rack.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.