If you already know me in any respect, you know the way a lot I like Joanna Gaines — from her Fixer Higher days to her cozy cooking present the place every little thing seems straight out of a farmhouse kitchen.
There’s simply one thing about the best way she makes baking really feel heat, easy, and filled with coronary heart.
So once I noticed her Cinnamon Pecan Bundt Cake on Magnolia’s web site, I knew I needed to strive it. And let me inform you… it’s each bit nearly as good because it seems.
This cake has that traditional fall taste combo — cinnamon, brown sugar, and pecans — all baked into a stupendous golden Bundt that appears prefer it got here straight from a Sunday brunch on the Gaines’ farmhouse.
Seize a comfortable sweater, pour your self a mug of espresso, and let’s bake this superb cake collectively.
Why This Cinnamon Pecan Bundt Cake Is Fall Perfection
I’ve tried a whole lot of fall dessert recipes, however this one hits all the precise notes:
Cinnamon and brown sugar — the form of heat, cozy scent that makes your kitchen odor like fall exploded (in one of the best ways).
Toasted pecans — somewhat crunch in each chunk, completely balancing the gentle crumb.
Bitter cream — for that moist, tender texture Joanna’s muffins are identified for.
Completely shareable — whether or not it’s brunch with associates or dessert after a comfortable fall dinner.
Plus, you don’t want fancy elements — simply the fundamentals out of your pantry. That’s one of many issues I really like about Joanna’s recipes. They at all times really feel doable and down-to-earth, however nonetheless particular.
Each time I watch Magnolia Desk, I really feel like I’m proper there in her Waco kitchen. Joanna simply has this fashion of creating each recipe really feel nostalgic and homey — like one thing your grandma may’ve baked however with somewhat trendy twist.
A few years, my daughters and I took a visit all the way down to the Silos in Waco, Texas, and we completely beloved each minute of it — from shopping the Magnolia Market and grabbing cupcakes on the bakery to soaking in all the comfy appeal Joanna and Chip are identified for.
We’re already dreaming about our subsequent go to!
What’s Cinnamon Pecan Bundt Cake?
Cinnamon Pecan Bundt Cake is a gentle, buttery cake baked in a stupendous ring-shaped Bundt pan and stuffed with a candy swirl of cinnamon, brown sugar, and toasted pecans.
It’s a comfortable, old school dessert that tastes like a mixture between a espresso cake and a pound cake — heat, nutty, and completely spiced for fall.
The bitter cream retains it moist and tender, whereas the crunchy pecan layer provides simply the correct quantity of texture.
Serve it with a dusting of powdered sugar or a drizzle of glaze for a comforting fall dessert that appears nearly as good because it tastes.
In case you love this Cinnamon Pecan Bundt Cake, be sure you try a few of my different Joanna Gaines–impressed recipes!
Her Joanna Gaines’ Churro Cookies and Joanna’s Vacation Cranberry Sauce are two of our absolute favorites — easy, cozy, and filled with that very same do-it-yourself goodness all of us love from her kitchen.
Components
Cake Batter
All-purpose flour
Baking powder
Baking soda
Salt
Butter, softened
Granulated sugar
Brown sugar
Eggs
Bitter cream
Milk
Vanilla extract
Pecan Filling
Chopped toasted pecans
Brown sugar
Floor cinnamon
Learn how to make Joanna Gaines’ Cinnamon Pecan Bundt Cake
Preheat the oven to 350°F.
Put together a Bundt pan by spraying with nonstick baking spray and put aside.
In a medium bowl, whisk collectively the flour, baking powder, baking soda, and salt.
Put aside.
In a stand mixer fitted with a paddle attachment, cream collectively softened butter, sugar, and brown sugar till the combination is gentle and fluffy, about 3 minutes.
Scrape the edges of the bowl.
With the mixer on low, add the eggs and vanilla extract, flip the velocity to medium, and blend till effectively integrated, about 1 to 2 minutes.
In a small bowl, whisk the milk and bitter cream collectively till clean — this helps them mix evenly into the batter.
With the mixer on low, progressively add ½ of the flour combination, then ½ of the milk and bitter cream combination.
Repeat this course of another time, and blend simply till integrated, ensuring to not overmix.
To make the streusel: In a small bowl, stir collectively pecans, brown sugar, and cinnamon.
Evenly pour ½ of the batter into the underside of the ready Bundt pan.
Sprinkle the streusel over the batter;
then unfold the remaining batter excessive of the streusel, ensuring to totally cowl the streusel.
Bake Bundt cake for 45 to 50 minutes, or till a toothpick inserted into the middle of the cake comes out clear.
Enable the cake to chill for half-hour earlier than eradicating the cake from the pan.
Serve the cake heat or absolutely cooled.
Retailer leftovers in an hermetic container at room temperature for as much as 3 days.
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Joanna Gaines’ Cinnamon Pecan Bundt Cake
Create the right autumn dessert with Joanna Gaines’ Cinnamon Pecan Bundt Cake, a scrumptious mix of flavors for any event.
Cake
2½ cups all-purpose flour1 tablespoon baking powder1 teaspoon baking soda1 teaspoon salt¾ cup unsalted butter softened1 cup sugar1 cup brown sugar1½ cups bitter cream½ cup milk3 massive eggs room temperature2 teaspoons vanilla extract
Pecan Streusel
¾ cup toasted pecans chopped¾ cup brown sugar1 teaspoon cinnamon
Get elements with 
Preheat the oven to 350°F.
Put together a Bundt pan by spraying with nonstick baking spray and put aside.
In a medium bowl, whisk collectively the flour, baking powder, baking soda, and salt.
Put aside.
In a stand mixer fitted with a paddle attachment, cream collectively softened butter, sugar, and brown sugar till the combination is gentle and fluffy, about 3 minutes.
Scrape the edges of the bowl.
With the mixer on low, add the eggs and vanilla extract, flip the velocity to medium, and blend till effectively integrated, about 1 to 2 minutes.
In a small bowl, whisk the milk and bitter cream collectively till clean — this helps them mix evenly into the batter.
With the mixer on low, progressively add ½ of the flour combination, then ½ of the milk and bitter cream combination.
Repeat this course of another time, and blend simply till integrated, ensuring to not overmix.
To make the streusel: In a small bowl, stir collectively pecans, brown sugar, and cinnamon.
Evenly pour ½ of the batter into the underside of the ready Bundt pan.
Sprinkle the streusel over the batter;
then unfold the remaining batter excessive of the streusel, ensuring to totally cowl the streusel.
Bake Bundt cake for 45 to 50 minutes, or till a toothpick inserted into the middle of the cake comes out clear.
Enable the cake to chill for half-hour earlier than eradicating the cake from the pan.
Serve the cake heat or absolutely cooled.
Retailer leftovers in an hermetic container at room temperature for as much as 3 days.
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