Introduction
Bundt cakes have a unique charm, from their distinctive ring shape to their rich, dense texture. This particular recipe elevates the classic bundt cake with the warm, comforting flavors of cinnamon and nutmeg, the richness of sour cream, and the crunch of pecans. Topped with a luscious butter-rum glaze and toasted pecans, this cake is perfect for any occasion, whether it’s a family gathering, a holiday feast, or simply a treat to enjoy with your favorite cup of tea or coffee. Follow along as we delve into the step-by-step process of creating this delightful Cinnamon Pecan Bundt Cake.
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 3/4 cup unsalted Challenge butter, at room temperature
- 1 cup granulated sugar
- 3/4 cup brown sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk (any type except non-fat)
- 1 cup sour cream (full-fat preferred)
- 1/2 cup chopped pecans
For the Glaze:
- 4 tablespoons unsalted Challenge butter, melted
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon dark rum (optional, but delicious)
- 1/3 cup toasted pecans, chopped
Instructions
Preparing the Cake
Step 1: Preheat the Oven Begin by preheating your oven to 325°F (163°C). This ensures that your oven is at the right temperature when the batter is ready to be baked.
Step 2: Prepare the Bundt Pan Grease and flour a bundt pan thoroughly. This is a crucial step to ensure that the cake releases easily from the pan after baking. Be sure to cover all the nooks and crannies of the pan to prevent sticking.
Step 3: Mix Dry Ingredients In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and freshly grated nutmeg. Set this mixture aside. These dry ingredients form the foundation of your cake, giving it structure and flavor.
Step 4: Cream Butter and Sugars In the bowl of an electric mixer, blend the butter until it is fully smooth. Add the granulated sugar and brown sugar, then beat on medium speed for 1-2 minutes until the mixture is light and fluffy. This creaming process incorporates air into the batter, which helps the cake rise.
Step 5: Add Eggs While still mixing, add the eggs one at a time, blending for a few seconds between each addition to ensure they are fully incorporated. Eggs add moisture and richness to the cake, contributing to its tender texture.
Step 6: Combine Wet and Dry Ingredients Reduce the mixer speed to low and gradually add about half of the flour mixture to the butter mixture. Then, pour in the vanilla extract and milk, mixing until just combined. Add the remaining flour mixture and the sour cream, blending until all ingredients are well incorporated. Be careful not to overmix, as this can result in a tough cake.
Step 7: Add Pecans Fold in the chopped pecans until evenly distributed throughout the batter. The pecans add a delightful crunch and a nutty flavor that complements the spices in the cake.
Step 8: Fill the Bundt Pan Pour or scoop the batter into the prepared bundt pan, using a spatula to smooth the top as needed. Ensure the batter is evenly distributed for even baking.
Step 9: Bake the Cake Bake the cake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (but no wet batter). The baking time may vary slightly depending on your oven, so start checking for doneness around the 60-minute mark.
Step 10: Cool the Cake Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for at least one hour. Cooling the cake in the pan allows it to set and makes it easier to remove without breaking. After cooling, gently use a small spatula to loosen the cake around the center and edges of the pan. Invert the cake onto a plate, give the pan a firm tap on the bottom, and lift the pan off.
Step 11: Toast the Pecans While the cake is cooling, spread the 1/3 cup of chopped pecans (for the glaze) onto a baking sheet and bake for about 3 minutes, or until fragrant. Remove from the oven and allow to cool.
Preparing the Glaze
Step 1: Melt the Butter In a medium-sized bowl, melt the butter. You can do this in the microwave or on the stove, whichever you prefer.
Step 2: Mix the Glaze Add the powdered sugar to the melted butter and use a small whisk to combine until smooth. Then, add the vanilla extract and dark rum (if using) and whisk until fully combined. The glaze will thicken as it sits at room temperature, so you can adjust the consistency by adding a little more powdered sugar if it’s too thin or a bit of milk if it’s too thick.
Step 3: Glaze the Cake Once the cake has cooled and been removed from the pan, pour the glaze over the top, allowing it to drip down the sides. As soon as you’ve added the glaze, sprinkle the toasted pecans on top for added texture and flavor.
Serving and Storing
Serving: Allow the glaze to set for a few minutes before slicing the cake. This cake is perfect for serving at room temperature and pairs wonderfully with a hot cup of coffee or tea. Each bite delivers a burst of warm spices, rich buttery cake, and crunchy pecans, making it a delightful treat for any time of the day.
Storing: Store any leftover cake in an airtight container at room temperature for up to 3 days. If you prefer, you can also refrigerate the cake for up to a week. Just bring it to room temperature before serving for the best texture and flavor.
Freezing: This cake freezes well, too. Wrap individual slices or the whole cake (without the glaze) tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature before glazing and serving.
Tips for Perfect Cake
- Room Temperature Ingredients: Ensure that all your ingredients, especially the butter, eggs, and sour cream, are at room temperature. This helps them blend more smoothly and creates a better texture in your cake.
- Don’t Overmix: Be careful not to overmix the batter once you’ve added the flour. Overmixing can develop the gluten in the flour, resulting in a dense, tough cake.
- Grease the Pan Well: Grease and flour your bundt pan thoroughly to prevent sticking. This step is crucial for getting a clean release and preserving the cake’s beautiful shape.
- Use Fresh Spices: Freshly grated nutmeg and high-quality cinnamon make a big difference in the flavor of your cake. Don’t use old, stale spices if you want the best taste.
Variations
This versatile cake can be customized in many ways to suit your tastes or the occasion:
- Fruit Addition: Add a cup of finely chopped apples or pears to the batter for a fruity twist.
- Different Nuts: Substitute walnuts or almonds for the pecans for a different flavor and texture.
- Spice it Up: Increase the amount of cinnamon or add a pinch of ground cloves or allspice for a spicier cake.
- Glaze Variations: Try a simple vanilla glaze, a cream cheese frosting, or even a maple glaze for a different finishing touch.
Conclusion
This Cinnamon Pecan Bundt Cake is a show-stopping dessert that’s perfect for any occasion. With its moist, tender crumb, warm spices, and crunchy pecans, it’s sure to be a hit with everyone who tastes it. The rich butter-rum glaze adds a touch of decadence, making this cake as beautiful as it is delicious. Follow this recipe, and you’ll have a cake that looks and tastes like it came from a professional bakery. Happy baking!