How to Make Cinnamon and Pecan Cake

Cake has always been and will always be a crowd-pleaser. However, it gets even more exciting when a cake is served for breakfast. Wyse Guide on YouTube shares with us this delicious cinnamon and pecan cake that is perfect for breakfast.

Ingredients:

• 2 cups flour
• ¼ cup cornstarch
• 1 ½ cups sugar
• 2 ½ tsp baking powder
• ½ tsp salt
• 8 tbsp unsalted butter room temperature
• ½ cup vegetable oil
• 3 eggs
• 2 egg yolks
• 1 cup milk
• 2 tsp vanilla extract
• ½ cup sour cream
• 1 cup toasted pecans chopped
• ½ cup sugar
• 1 tbsp cinnamon
• 1 cup sifted powdered sugar
• ½ tsp cinnamon
• 1 tsp vanilla extract
• 1-2 tbsp milk

Directions:

Preheat the oven to 350F.

In a mixing bowl or the bowl of an electric mixer, combine 2 cups flour, ¼ cup cornstarch, 1 ½ cups sugar, 2 ½ tsp baking powder, and ½ tsp salt. Mix everything at low speed for about 30 seconds to combine. Drop in the 8 tbsp of room temperature unsalted butter 1 tbsp at a time to incorporate each piece of butter before adding the next.  Mix well until it has a wet sand texture.  Mix in 1/2 cup vegetable oil on low speed.

In a separate mixing bowl, combine 3 eggs, 2 egg yolks, 1 cup milk, and 2 tsp vanilla extract. Whisk well until well combined.

Back to the dry or wet sand textured mixture, turn the speed low and add half of the wet mix.  Continue mixing for 1 minute and add ½ cup sour cream. Continue mixing for another minute. Then, add the remaining wet mixture. Mix everything until just combined and turn the mixer off.

In separate bowl, combine ¾ cup of toasted pecans, ½ cup of sugar, and 1 tbsp cinnamon. 

Grease a bundt pan with baking spray. Pour roughly ¾ of the batter mixture into the greased Bundt pan. Sprinkle ¾ of the sugar mixture on top of the batter and repeat with the remaining batter and sugar mixture.  With a knife, insert it all the way to the bottom of the pan and make figure-eight patterns to slightly combine the sugar and batter.

Place the batter mixture in the oven and let it cook at 350F for 45-55 minutes, or until the cake is golden. Remove the cake from the oven and let it cool in the pan at room temperature for about 10 minutes.  Invert the cake on a cooling rake and let it finish cooling for about 40 minutes.

In a bowl, combine 1 cup sifted powdered sugar, ½ tsp cinnamon, 1 tsp vanilla extract, and 1-2 tbsp milk. Whisk until completely smooth.

Drizzle the glaze over the cooled cake and top with the remaining nuts.

Serve it on a platter and enjoy every tasty bite!

How to Make Cinnamon and Pecan Cake