Decadent Cinnamon Pecan Coffee Bundt Cake
This indulgent Decadent Cinnamon Pecan Coffee Bundt Cake combines the rich flavors of buttery cake, toasted pecans, and aromatic cinnamon, creating a perfect companion for your morning coffee or afternoon tea. Adapted from the beloved Williams-Sonoma Essentials of Baking book, this cake features a generous streusel filling that adds delightful crunch and spice to every slice. For best results, remember to sift your dry ingredients for lightness, use room temperature eggs and butter for a smooth batter, and meticulously follow all measurements and instructions. Greasing and flouring your pan thoroughly ensures that your cake releases easily after baking. With a baking time of just 40 to 45 minutes, your home will soon be filled with the irresistible scent of freshly baked cake. This recipe makes a beautiful presentation for gatherings or a sweet treat to enjoy with loved ones. Don't forget to let your cake cool properly to maintain its structure, and consider drizzling a simple glaze over the top for a touch of elegance.
N/A
Servings
300
Calories
14
Ingredients
Ingredients
Unsalted butter
2 tablespoons (at room temperature (for streusel filling))
All-purpose flour
3 tablespoons ((plain, for streusel filling))
Golden brown sugar
1/3 cup ((firmly packed, for streusel filling))
Chopped pecans or walnuts
3/4 cup ((for streusel filling))
Ground cinnamon
1 1/2 teaspoons ((for streusel filling))
All-purpose flour
2 1/2 cups ((plain, for batter))
Baking powder
2 teaspoons
Baking soda
1/2 teaspoon
Salt
1/4 teaspoon
Unsalted butter
3/4 cup (at room temperature (for batter))
Granulated sugar
1 1/4 cups
Large eggs
4
Vanilla extract
1 teaspoon
Sour cream
1 1/2 cups
Instructions
1
Preheat the oven to 350°F (175°C). Generously butter and flour a 10-inch tube pan or Bundt pan, ensuring that all crevices are well coated. Position the oven rack in the center.
2
For the streusel filling: In a small mixing bowl, combine the softened butter, plain flour, chopped nuts (pecans or walnuts), brown sugar, and ground cinnamon. Use a pastry blender or a fork to mix until the mixture resembles coarse crumbs. Set aside.
3
For the cake batter: In a separate mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside.
4
In a large mixing bowl, using an electric mixer, beat the room temperature butter and granulated sugar together on medium-low speed for 4 to 5 minutes until the mixture is creamy and light. Add the eggs, one at a time, allowing each to fully incorporate before adding the next. Stir in the vanilla extract.
5
Gradually add the reserved dry mixture to the butter and sugar mixture in three alternating additions, incorporating the sour cream between each addition. Beat on low speed until the batter is just combined and almost smooth, making sure not to overmix.
6
To assemble: Pour half of the batter into the prepared pan, smoothing the surface with a rubber spatula. Evenly sprinkle half of the streusel filling over the batter. Pour the remaining batter on top and smooth again. Finally, sprinkle the remaining streusel filling over the top.
7
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Once baked, transfer the pan to a wire rack and let it cool for 10 minutes.
8
Carefully loosen the edges of the cake with a butter knife, gently shaking the pan from side to side to help release the cake. Turn the cake out onto a plate or cake stand and allow it to cool completely. Optionally, drizzle a simple glaze over the warm cake for an added touch of sweetness.
Nutrition Information
15g
Fat
36g
Carbs
2.4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are the primary flavors of the Decadent Cinnamon Pecan Coffee Bundt Cake?
The cake features rich flavors of buttery cake combined with toasted pecans and aromatic cinnamon.
What type of pan should I use for this recipe?
You should use a 10-inch tube pan or a Bundt pan for this recipe.
What temperature should the oven be preheated to?
The oven should be preheated to 350°F (175°C).
How long does this cake need to bake?
The baking time is approximately 40 to 45 minutes.
How can I tell if the Bundt cake is fully cooked?
The cake is done when a toothpick inserted into the center comes out clean.
What ingredients are in the streusel filling?
The streusel contains softened butter, plain flour, chopped pecans or walnuts, brown sugar, and ground cinnamon.
Can I use walnuts instead of pecans in this recipe?
Yes, you can use either chopped pecans or walnuts for the streusel filling.
Why is it important to sift the dry ingredients?
Sifting the dry ingredients like flour, baking powder, and baking soda ensures lightness in the cake's texture.
Why should the eggs and butter be at room temperature?
Using room temperature ingredients helps create a smooth batter and ensures proper incorporation.
How do I prevent the cake from sticking to the Bundt pan?
Generously butter and flour the pan, making sure to coat all crevices thoroughly before adding the batter.
How long should the cake cool in the pan before removal?
The cake should cool in the pan on a wire rack for 10 minutes before you attempt to turn it out.
Where should the oven rack be positioned for baking?
The oven rack should be positioned in the center of the oven.
How many calories are in a serving of this cake?
Each serving contains approximately 300 calories.
What is the fat content per serving?
The fat content is 15g per serving.
How much protein is in one serving of this cake?
There is approximately 2.4g of protein per serving.
What is the carbohydrate count for this recipe?
There are 36g of carbohydrates per serving.
What is the source of this recipe adaptation?
This recipe is adapted from the Williams-Sonoma Essentials of Baking book.
What role does sour cream play in the batter?
Sour cream adds moisture and a rich texture to the cake batter.
Is salted or unsalted butter recommended?
The recipe specifically calls for unsalted butter for both the streusel and the batter.
How do I assemble the layers of the cake?
Pour half the batter into the pan, sprinkle half the streusel, add the remaining batter, and finish with the remaining streusel.
Can I add a topping to the finished cake?
Yes, you can optionally drizzle a simple glaze over the warm cake for added sweetness and elegance.
How long should I cream the butter and granulated sugar?
You should beat the butter and sugar on medium-low speed for 4 to 5 minutes until creamy and light.
How many eggs are required for the batter?
The recipe requires 4 large eggs, added one at a time.
What type of brown sugar is used in the streusel?
The recipe specifies golden brown sugar, firmly packed.
What speed should be used when adding the dry ingredients?
Use a low speed to beat the batter until just combined and almost smooth to avoid overmixing.
When should the vanilla extract be added?
Stir in the vanilla extract after the eggs have been fully incorporated into the butter and sugar mixture.
How should the dry mixture and sour cream be added to the batter?
They should be added in three alternating additions, starting and ending with the dry ingredients.
What tools are suggested for mixing the streusel?
A pastry blender or a fork can be used to mix the streusel until it resembles coarse crumbs.
Should the cake be completely cool before serving?
While it can be glazed warm, it is recommended to let the cake cool completely to maintain its structure.
How many individual ingredients are listed in this recipe?
There are 14 ingredients listed in total for this recipe.