Joanna Gaines Pecan Cinnamon Bundt Cake Recipe

A rich and moist bundt cake featuring a crunchy pecan and cinnamon swirl. This recipe uses sour cream to ensure a tender crumb that stays fresh for days.

Print Recipe

Prep Time 15

Cook Time 50

Total Time 1 5

Course Dessert

Cuisine American

Servings 12

Calories 420 kcal

Equipment

Bundt Pan
Stand Mixer
Mixing Bowls
Rubber Spatula
Measuring cups
Measuring Spoons
Wire Cooling Rack
Small Skillet
Kitchen Timer

Ingredients

1 cup Pecans, chopped
1/2 cup Brown Sugar
2 tsp Ground Cinnamon
1 cup Unsalted Butter, softened
2 cups White Sugar
4 large Eggs
1 tsp Vanilla Extract
1 cup Sour Cream
3 cups All-Purpose Flour
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly.
In a small bowl, mix together the chopped pecans, brown sugar, and cinnamon for the filling. Set aside.
Cream the softened butter and white sugar in a stand mixer until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Mix until just combined.
Pour half of the batter into the prepared pan. Sprinkle the pecan filling evenly over the batter.
Top with the remaining batter and smooth the surface with a spatula.
Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Notes

Use room temperature butter for a smooth batter.

Do not overmix the flour into the wet mix.

Toast the pecans for a much deeper flavor.

Grease every nook of the bundt pan well.

Sift the flour to avoid any large lumps.

Check the oven temp with a separate thermometer.

Keyword Joanna Gaines Pecan Cinnamon Bundt Cake Recipe