Cinnamon pecan bundt cake

March 17, 2012 § 2 Comments

We’ve been in the mood for bundt cake lately, and this Cinnamon Pecan bundt was just the thing to satisfy our craving.  We thought about putting a glaze on it, but really it was just fine without it.  Inside, the cake has beautiful swirls of cinnamon.  This cake is versatile enough to be served for breakfast, brunch, or dessert.  Living in the South, we’ve come to enjoy pecans in our baked goods.  However, if you don’t have them in your area, feel free to use chopped walnuts or almonds instead.

Cinnamon pecan bundt cake

3/4 cup butter, softened

1 1/2 cups white sugar

3 eggs

1 teaspoon vanilla

1 cup sour cream

1/2 cup spelt flour*

2 cups white flour

1 teaspoon baking powder

1 teaspoon baking soda

3/4 cup chopped pecans

1/3 cup packed brown sugar

2 tablespoons ground cinnamon

Preheat oven to 375 degrees Fahrenheit.  Cream butter with the 1 1/2 cups sugar, eggs, and vanilla.  Beat in sour cream.  Whisk together the flours, baking powder, and baking soda; stir into butter mixture.  Fold in pecans.  Set aside.

Mix together brown sugar and cinnamon.

Pour half of the cake batter into a greased bundt pan.  Sprinkle with the cinnamon sugar.  Pour remaining batter on top of the cinnamon mixture.  Smooth the top of the batter, and bake for 35 minutes, until a knife comes out cleanly.

*If you can’t find spelt in your area, just substitute regular white flour.  The taste will be the same…it’s nutrition you’re sacrificing.

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§ 2 Responses to Cinnamon pecan bundt cake

  • viveka says:

    Like very much … and cinnamon is one of my favorite species. And even if I’m not very good on baking – bundt cakes I do very well. So this will go on file. Just like you said here – goes very good with the breakfast.
    In Italy they often serve this type of cake for breakfast or of Maderia type.

    • Libby says:

      Bundt cakes are probably my favorite type of cake. They are usually less complicated…easy to make, and less fussy than traditional cakes.

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