Pecan Bundt Coffee Cake
This moist, flavorful Bundt cake blends pecans with a buttery cake base, creating an irresistible, nutty masterpiece. Perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 ½ cups chopped pecans
- ¼ cup brown sugar packed
- 1 tsp cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease the Bundt pan.
- Mix flour, baking powder, and baking soda in a bowl.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well.
- Stir in vanilla and sour cream.
- Gradually add dry ingredients until fully incorporated.
- Fold in chopped pecans.
- In a small bowl, combine brown sugar and cinnamon.
- Pour half the batter into the Bundt pan, then sprinkle with cinnamon sugar.
- Add remaining batter and bake for 45 minutes.
- Cool in the pan for 10 minutes, then transfer to a cooling rack.
Notes
Nutritional Values (per serving)
- Calories: 350
- Total Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
Vitamins and Minerals (per serving)
- Vitamin A: 10%
- Calcium: 4%
- Iron: 6%
- Magnesium: 5%
- Potassium: 5%
Additional Notes/Tips
- Add more pecans for a bigger crunch!
- Try drizzling with a simple glaze for extra sweetness.
- Pair with your favorite cup of coffee for the full experience.