Joanna Gaines Pecan Cinnamon Bundt Cake Recipe
If you love warm flavors, you need this Joanna Gaines Pecan Cinnamon Bundt Cake Recipe.
Equipment
- Bundt pan
- Large mixing bowl
- Stand Mixer
- Measuring Cups
- Measuring Spoons
- Rubber spatula
- Wire cooling rack
- Small Saucepan
Ingredients
- All-purpose flour 3 cups
- Granulated sugar 2 cups
- Unsalted butter softened 1 cup
- Large eggs 4
- Sour cream 1 cup
- Vanilla extract 2 tsp
- Baking soda 1 tsp
- Salt 1/2 tsp
- Ground cinnamon 2 tbsp
- Chopped pecans 1 cup
- Brown sugar 1/2 cup
Instructions
- Set your oven to 350 degrees. Grease your Bundt pan very well. Use butter and a little flour. This prevents the cake from sticking.
- Whisk your flour, cinnamon, and baking soda. Add a pinch of salt too. Set this bowl aside for later.
- Beat the butter and sugar until fluffy. Use your mixer on medium speed. This takes about three minutes.
- Add eggs one at a time. Mix well after each egg. Stir in the vanilla extract now.
- Add the flour mixture and sour cream. Alternate between them while mixing. Do not overmix the batter.
- Mix pecans with brown sugar and cinnamon. Pour half the batter into the pan. Sprinkle the pecan mix inside. Top with the rest of the batter.
- Put the pan in the oven. Bake for about fifty minutes. Use a toothpick to check it.
Notes
➜ Grease every nook of the Bundt pan well.
➜ Use room temperature eggs for a better mix.
➜ Do not overwork the batter after adding flour.
➜ Chop the pecans into very small pieces.
➜ Let the cake cool before flipping it over.
➜ Measure your flour using the spoon and level method.
➜ Use fresh cinnamon for the best aroma.
➜ Tap the pan to remove air bubbles.