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Cinnamon Pecan Bundt Cake

Shirl Gard
This is adapted from one of my all-time favorite coffee cake recipes, which I converted to a bundt cake. It is flavored with my number one choice of cinnamon, Vietnamese, and I love the drools of the Bundt Cake Icing (Recipe below). The garnish of toasted pecan halves creates a dramatic-looking cake. Serve with Cinnamon Syrup.

YIELD: NET WEIGHT OF BATTER + NUTS = 1800g (4 lb)
TWO SMALL BUNDT PANS - 7" (17.5 cm) / 6 CUP (1.5 lt) SCALED @ 900g (2 lb) EACH

OR: ONE SMALL BUNDT PAN & ONE 7" (17.5 CM) SPRINGFORM PAN, SCALED AT 900g (2#) EACH
OR: ONE LARGE BUNDT PAN 10" - (25 cm) / 12-15 CUP (2.5-3.75 lt) SCALED @ 1800g (4 lb)

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Ingredients
  

  • NUT LAYER:
  • 300 grams pecans toasted (2 1/2 cups)
  • 80 grams granulated sugar 1/3 cup + 1 Tablespoon
  • 60 grams dark brown sugar packed (1/3 cup)
  • 1/2 teaspoon Vietnamese cinnamon


  • BATTER:
  • 360 grams sour cream 1 1/2 cups
  • 1 teaspoon baking soda

  • 210 grams unbleached all-purpose flour (King Arthur) (1 1/2 cups)
  • 180 grams unbleached cake flour (King Arthur) (1 1/3 cups)
  • 10 grams baking powder 2 teaspoons
  • 1 teaspoon fine sea salt

  • 225 grams butter slightly firm (2 sticks / 8 oz)
  • 350 grams granulated sugar 1 3/4 cups
  • 150 grams whole eggs 3 large
  • 1 teaspoon vanilla extract

  • 1925 grams = Total 68 oz 4# 4 oz


  • BUNDT CAKE ICING: For Two Cakes
  • 120 grams heavy cream chilled (1/2 cup)
  • 360 grams powdered sugar sifted (3 cups)
  • 1/2 teaspoon vanilla extract


  • TOASTED PECAN HALVES FOR GARNISH

  • CINNAMON SYRUP: Separate recipe

Instructions
 

  • PREP PANS: Spray generously with non-stick spray with flour, such as Pam or Baker's Joy, making sure to get into all the crevices.
  • MAKE NUT MIXTURE: Process pecans, sugar, and cinnamon in food processor: pulse until the nuts are chopped medium fine.
  • MIX BATTER: Mix sour cream and soda in a mixing bowl and let stand at room temperature for 1 hour.
  • PRE-HEAT oven to 325° F (165° C).
  • SIFT flour, baking powder, and salt together. Whisk to blend.
  • CUT the butter into 1" cubes and place in mixer bowl. Using the paddle, mix on medium speed until smooth and lightened in color, about 2 minutes. Add the sugar gradually. Continue beating 3 minutes.
  • WHISK the eggs with the vanilla. Add to the bowl, a little at a time, beating for 1 minutes after each addition. Scrape down the bowl as needed.
  • REDUCE mixer speed to low. Add the flour mixture (in 3 parts) alternately with the sour cream (in 2 parts), beginning and ending with the flour, mixing just until blended after each addition. Scrape down sides of bowl and scrape up bottom of bowl. Mix in.
  • SCALE batter and nut mixture into each pan as follows, spreading each layer evenly in the pan: Double these quantities if using a large bundt pan. 1st layer: 350 grams batter, 2nd layer: 100 grams of nut mixture, 3rd layer: 350 grams batter, 4th layer: 100 grams of nut mixture (this will be the bottom of the cake when inverted). When adding the nut layers, press gently into batter. Total = 900 grams (2#)
  • BAKE on two parchment-lined quarter sheet pans @ 325° F (165° C) 45-50 minutes, until a skewer tests clean. Large cakes will take longer.
  • COOL on sheet pans for 15-20 minutes. Carefully invert the cakes onto cake boards or platters.
  • BUNDT CAKE ICING: MAKE the icing while the cakes bake. Whisk cold cream into powdered sugar, beating until the mixture is smooth and glossy. Add vanilla. Adjust consistency, as desired, with more cream, or more sugar, to make a thick icing that flows easily from a spoon.
  • DRIZZLE icing on cool cakes; it looks nice running down the crevices.
  • REST the cakes to let icing firm up.
  • CUT into wedges and serve with Cinnamon Syrup, (separate recipe) if desired.

Notes

Adapted from recipe for "Classic Sour Cream Cinnamon and Nut Coffee Cake", page 36: Great Coffee Cakes, Sticky Buns, Muffins & More by Carol Walter (2007).
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