Southern Cinnamon Pecan Bundt Cake

The First Bite That Stole My Heart

The scent of cinnamon and toasted pecans wrapped around me like a warm hug. My neighbor, Miss Lula, handed me a slice of her bundt cake. The first bite was pure magic—buttery, spiced, with a crunch of nuts. Ever wondered how you could turn Southern Cinnamon Pecan Bundt Cake into something unforgettable? It’s all in the layers. The filling hides like a sweet secret, waiting to surprise you.

My First Cake Disaster (And Why It Mattered)

I once forgot the baking soda. The cake came out dense as a brick. But the flavor? Still heavenly. Home cooking isn’t about perfection—it’s about love and trying again. Miss Lula laughed and handed me another slice of hers. Now I double-check my ingredients. Share your first baking fail in the comments!

Why This Cake Tastes Like Home

– The sour cream keeps it moist, while the cinnamon and pecans add warmth. – The glaze? Just sweet enough without overpowering the spices. Which flavor combo surprises you most—the brown sugar swirl or the vanilla-kissed batter?

A Slice of Southern History

Bundt cakes became popular in the 1950s, but Southern bakers added their twist. Pecans and cinnamon? Staples of old-fashioned pantries. *Did you know bundt pans were inspired by European kugelhopf molds?* This cake bridges traditions. Would you try a vintage recipe like this?

Ingredients:

Ingredient	Amount	Notes
Cake:
All-purpose flour	3 cups
Baking soda	½ teaspoon
Salt	½ teaspoon
Granulated sugar	3 cups
Unsalted butter	1 cup
Large eggs	6
Sour cream	1 cup
Vanilla extract	1 tablespoon
Filling:
Chopped pecans	1 cup
Packed brown sugar	½ cup
Ground cinnamon	2 teaspoons
Glaze:
Powdered sugar	1 cup
Milk	3 tablespoons

How to Make Southern Cinnamon Pecan Bundt Cake

Step 1 Preheat your oven to 325°F. Grease a bundt pan well with shortening and flour. This stops sticking. Dust off extra flour gently. (Hard-learned tip: Use granulated sugar instead of flour for a crisp crust.) Step 2 Mix flour, baking soda, and salt in a bowl. Set it aside. In another bowl, beat sugar and butter until fluffy. Scrape the sides often. Step 3 Add eggs one at a time, mixing well. Stir in sour cream and vanilla. Fold in the flour mix slowly. Don’t overmix. What’s the trick to a moist cake? Share below! Step 4 Layer half the batter in the pan. Sprinkle pecans, brown sugar, and cinnamon on top. Cover with remaining batter. Smooth it gently. Step 5 Bake for 80 minutes. Check with a toothpick—crumbs are fine. Cool 5 minutes, then flip onto a rack. Glaze when fully cool. Cook Time: 1 hour 20 minutes Total Time: 1 hour 50 minutes Yield: 12 servings Category: Dessert, Cake

Fun Twists on the Classic

Maple glaze Swap milk for maple syrup in the glaze. Adds warmth. Chocolate swirl Mix cocoa into half the batter. Swirl before baking. Apple spice Fold in diced apples and nutmeg. Cozy fall vibes. Which twist would you try? Vote in the comments!

Serving It Right

Pair slices with vanilla ice cream or whipped cream. Try fresh berries on the side. For drinks, hot coffee or bourbon-laced cider works. Which would you choose tonight?

Storing and Serving Tips

Keep this cake fresh by storing it at room temp for up to 3 days. Cover it loosely with foil. For longer storage, freeze slices wrapped in plastic for 2 months. Thaw overnight before serving. *Fun fact: Bundt cakes stay moist thanks to their shape!* Reheat slices for 10 seconds in the microwave for a warm treat. Double the recipe? Share one with a neighbor—it’s a sweet way to connect.

Troubleshooting Common Issues

Stuck cake? Run a knife gently around the edges before flipping. If the glaze is too thin, add more powdered sugar. Dry cake? Check your oven temp with a thermometer—overbaking is often the culprit. Why this matters: Small tweaks save time and ingredients. Share your biggest baking win (or disaster) in the comments!

Your Questions Answered

Can I make this gluten-free? Swap the flour for a 1:1 gluten-free blend. Add 1/2 teaspoon xanthan gum. How far ahead can I bake it? Make it 2 days ahead. Glaze just before serving. What if I don’t have sour cream? Use plain yogurt or buttermilk instead. Can I use walnuts instead of pecans? Yes, but pecans add a Southern touch. How do I halve the recipe? Use a 6-cup Bundt pan. Bake for 55–60 minutes.

Final Thoughts

This cake is a hug on a plate. Perfect for holidays or just because. Tag @SavoryDiscovery on Pinterest with your creations! Did you try a twist? Tell us below. Happy cooking! —Elowen Thorn.