Joanna Gaines Cinnamon Pecan Bundt Cake Recipe
Looking for a cozy, delicious treat? The Joanna Gaines Cinnamon Pecan Bundt Cake Recipe is perfect. It is warm, sweet, and very easy to make.
Equipment
- 10-cup Bundt pan.
- Large Mixing Bowl
- Medium mixing bowl
- Electric hand mixer
- Measuring cups and spoons
- Rubber spatula
- Wire cooling rack
Ingredients
- 3 cups all-purpose flour.
- 2 cups granulated sugar.
- 1 cup unsalted butter softened.
- 1 cup sour cream.
- 4 large eggs.
- 2 teaspoons vanilla extract.
- 1 teaspoon baking soda.
- 1 teaspoon salt.
- 1 cup chopped pecans.
- 2 tablespoons ground cinnamon.
- 1/2 cup brown sugar.
Instructions
- Preheat your oven to 350°F. Grease your Bundt pan very well.
- Whisk flour, baking soda, and salt together. Set this bowl aside for later.
- Beat butter and white sugar until fluffy. Add eggs one at a time.
- Mix in the sour cream and vanilla extract. Stir until the batter is smooth.
- Slowly add the dry flour mix. Do not overmix the batter.
- Mix pecans, brown sugar, and cinnamon together. This adds great flavor.
- Pour half the batter into the pan. Sprinkle the pecan mix inside.
- Add remaining batter. Bake for 55 to 60 minutes.
Notes
- Use room temperature eggs for better volume.
- Grease every nook of the Bundt pan.
- Do not overbake the cake.
- Let the cake cool before flipping it.
- Toast the pecans for extra crunch.