Joanna Gaines Cinnamon Pecan Bundt Cake Recipe
Do you love warm, cozy flavors? The Joanna Gaines Cinnamon Pecan Bundt Cake Recipe is perfect.
Equipment
- Bundt Pan
- Electric mixer
- Large mixing bowl
- Medium mixing bowl
- Measuring cups
- Rubber spatula
- Wire cooling rack
Ingredients
- 3 Cups All-purpose Flour
- 2 Cups Granulated Sugar
- 1 Cup Softened Butter
- 4 Large Eggs
- 1 Cup Sour Cream
- 2 Tsp Vanilla Extract
- 1 Tsp Baking Soda
- 2 Tbsp Ground Cinnamon
- 1 Cup Chopped Pecans
- 1/2 Tsp Salt
Instructions
- Preheat your oven to 350 degrees now. Grease your bundt pan very well with butter. Dust a little flour inside the pan too.
- Mix your flour and baking soda together. Use a medium bowl for these dry items. Set this bowl aside for a few minutes.
- Cream the butter and sugar in a large bowl. Use your mixer on a medium speed setting. The mixture should look pale and very fluffy.
- Add the eggs one at a time now. Mix well after you add each single egg. Pour in the vanilla extract and stir gently.
- Add the flour mixture and sour cream slowly. Alternate between the flour and the sour cream. Do not overmix the batter at this stage.
- Mix the chopped pecans and cinnamon in a small bowl. Add a spoonful of sugar to this mixture. This will be your tasty inner filling.
- Pour half of the batter into the pan. Sprinkle the pecan mixture over the batter evenly. Cover it with the remaining cake batter now.
- Bake the cake for sixty minutes total. Check it with a toothpick to see if clean. Let it cool before flipping the pan over.
Notes
- Use room temperature eggs for a smoother batter.
- Grease every nook of the bundt pan carefully.
- Do not overmix the flour into the wet mix.
- Measure your flour using the spoon and level method.
- Toast your pecans briefly for a deeper nutty flavor.
- Let the cake cool for ten minutes in the pan.
- Tap the pan firmly to release any air bubbles.
- Use full-fat sour cream for the best moist results.