Ah, the pecan Bundt coffee cake. A cake so nutty it makes you wonder why we don’t just eat nuts all day. The buttery cake, combined with crunchy pecans, creates a perfect balance of flavors. But let’s be honest—it’s really just an excuse to eat cake for breakfast. The rich, nutty crunch pairs wonderfully with your morning coffee, or maybe even your afternoon slump. It’s a cake that practically screams, “I’m fancy!” without actually trying. Get ready for a treat that will leave you wondering why you ever settled for boring, plain cakes.
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.
