Cinnamon Praline Pecan Swirl Bundt Cake #BundtAMonth Jun 7th
Total time
Author: KP
Recipe type: Dessert
Cuisine: American
- For the Cake
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar packed
- ¾ cup unsalted butter, softened
- ¼ cup Coffee Mate Natural Bliss Vanilla Creamer
- 1¾ cup sour cream
- 3 large eggs room temp
- For the Swirl
- 1 cup finely chopped praline pecans
- ¼ cup brown sugar packed
- 2 Tablespoons Cinnamon
- Preheat oven to 350° F.
- Spray 10” bundt pan with Baking Pam and coat with plain fine bread crumbs
- In a medium bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
- In a medium bowl add, finely chopped praline pecans, brown sugar, and cinnamon. Mix thoroughly.
- In a medium bowl stir sour cream and vanilla creamer
- In a large bowl, add the butter and mix until light and fluffy; about three minutes.
- Add and beat in the eggs one at a time until thoroughly combined
- Alternately add in the flour mixture and the sour cream mixture (beginning and ending with flour), mixing until combined
- Pour half of the batter into a prepared pan.
- Gently sprinkle the swirl mixture over the batter in the bundt pan
- Carefully spoon remaining batter over swirl ingredients
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool 10-15 minutes in the pan, then turn out onto a wire rack and cool completely.
- Once the cake is completely cooled, dust with powdered sugar
- Slice and serve
Recipe by In The Kitchen With KP at https://www.inthekitchenwithkp.com/recipes/cinnamon-praline-pecan-swirl-bundt-cake-bundtamonth
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