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Sunday, March 26

Cinnamon swirl & toasted pecan Bundt

Batter
Flour, cake, sifted
11.25 ounces
Baking powder
1 ½ teaspoons
Baking soda
1 teaspoon
Salt, kosher
¾ teaspoon
Butter, unsalted, softened
1 cup
Coconut oil, melted
¼ cup
Sugar, superfine
1 2/3 cups
Eggs, room temperature
4 large
Vanilla extract
1 tablespoon
Orange zest, finely grated
1 teaspoon
Sour cream, full fat, room temperature
2 cups
Filling
Pecans, lightly toasted, finely chopped
1 cup
Sugar, granulated
3 tablespoons
Sugar, brown
3 tablespoons
Cinnamon, Ceylon, ground
2 teaspoons
Cocoa powder, unsweetened
2 teaspoons
Salt, kosher
½ teaspoon
Glaze
Sugar, confectioners
1 cup
Vanilla extract
1 teaspoon
Butter, unsalted
3 tablespoons
Milk
1 teaspoon
Salt
Pinch
Batter
  1. Preheat the oven to 350°F with a rack in the center of the oven. 
  2. Brush the inside of the Bundt cake pan with melted butter; dust with flour. 
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. 
  4. In a stand mixer bowl, beat the butter and coconut oil on medium speed until smooth and light in color, about 1 to 2 minutes. 
  5. Add the sugar, 1/3-cup at a time, creaming until light and fluffy; scrape the bowl. 
  6. Add the eggs, one at a time, ensuring each one is fully incorporated before adding the next. 
  7. Scrape the bowl, and add the vanilla and zest. 
  8. On the lowest mixer speed, alternate adding the flour mixture and the sour cream in small amounts, beginning and ending with the flour mixture; do not over-mix the batter. 
Filling
  1. In a medium bowl, combine the pecan meal, sugars, cinnamon, salt, and cocoa. 
  2. Use your fingertips to blend until well combined. 
Bundt
  1. Spoon two-heaping cups of the batter into the prepared Bundt. 
  2. Smooth with the back of a spoon, spreading the batter to the sides of the pan first and then to the center cone to create a well for the filling. 
  3. Sprinkle about ½-cup filling evenly into the well. 
  4. Cover the filling with about 2-cups batter, dropping dollops around the pan and smoothing with the spoon. 
  5. Sprinkle another ½-cup filling evenly over the batter, and cover with 2-cups batter. 
  6. Repeat until you end with batter as your final layer; ideally you’ll have four layers of batter and three layers of filling. 
  7. Insert a butter knife 1 inch from the side of the pan straight into the batter going almost to the bottom. 
  8. Run the blade around the pan twice, without lifting, spacing your loops about 1 inch apart for optimal cinnamon swirling effect. 
  9. Tap the pan firmly several times on a cutting board or counter top to release any bubbles from the batter. 
  10. Bake until the top of the cake is golden brown, the sides are beginning to pull away from the pan, and a wooden skewer inserted into the center comes out clean, about 50 to 60 minutes. 
  11. Transfer to a wire rack, and let cool for 10 minutes before inverting the pan to release the cake. 
Glaze
  1. Melt the butter; stir in the vanilla, salt, and sugar. 
  2. Use up to 1-teaspoon milk to reach desired consistency, then pour over the cooled cake. 
Recipe from the Nordic Ware label that wrapped around my new Bundt pan.

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