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Joanna Gaines’ Cinnamon Pecan Bundt Cake Recipe

Joanna Gaines’ Cinnamon Pecan Bundt Cake Recipe

Olivia Brooks
Try Joanna Gaines’ Cinnamon Pecan Bundt Cake Recipe with soft, moist cake, warm cinnamon, toasted pecans, and a sweet vanilla glaze in every slice.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 360 kcal

Equipment

  • Bundt pan (10-inch)
  • Large mixing bowl
  • Medium bowl for nuts
  • Whisk or electric mixer
  • Measuring cups and spoons.
  • Spatula
  • Cooling rack
  • Small saucepan for glaze
  • Toothpick or cake tester

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup milk
  • 1 1/2 cups pecans toasted and chopped

For the glaze:

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • Optional: pinch of cinnamon for garnish

Instructions
 

Step 1: Preheat and Prepare Pan

  • Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan thoroughly to ensure the cake releases easily after baking.

Step 2: Toast the Pecans

  • In a dry skillet over medium heat, toast the pecans until fragrant, about 5 minutes. Stir constantly to prevent burning. Let them cool, then chop roughly and set aside.

Step 3: Cream Butter and Sugar

  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This step incorporates air into the batter, resulting in a tender, well-risen cake.

Step 4: Add Eggs and Vanilla

  • Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for warmth and aroma, giving the cake a rich, inviting flavor.

Step 5: Combine Dry Ingredients

  • In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon. Gradually add the dry mixture to the butter mixture, alternating with milk, beginning and ending with the flour mixture. Mix until just combined to avoid overmixing, which can make the cake dense.

Step 6: Fold in Pecans

  • Gently fold in the toasted pecans, distributing them evenly throughout the batter. This ensures every bite has a pleasant crunch.

Step 7: Bake the Cake

  • Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake in the preheated oven for 50 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 15 minutes before inverting onto a cooling rack.

Step 8: Prepare the Glaze

  • In a small saucepan or bowl, whisk together powdered sugar, milk, vanilla, and optional cinnamon until smooth. Drizzle over the cooled cake, allowing it to drip down the sides for added sweetness and visual appeal.

Step 9: Serve and Enjoy

  • Slice the cake and serve with a cup of coffee, tea, or milk. The cake can be stored in an airtight container at room temperature for up to 3 days, maintaining its moist texture and rich flavor.

Notes

  • Ensure the bundt pan is well-greased and floured to prevent sticking.
  • Toast pecans for added flavor and crunch.
  • Alternate wet and dry ingredients for a tender, airy cake.
  • Avoid overmixing to keep the cake soft and fluffy.
  • Let the cake cool slightly before adding glaze to prevent it from melting too much.
  • Use a toothpick to test doneness for consistent results.
Keyword Joanna Gaines’ Cinnamon Pecan Bundt Cake Recipe