{"id":36390,"date":"2023-09-04T05:01:00","date_gmt":"2023-09-04T12:01:00","guid":{"rendered":"https:\/\/thatrecipe.com\/?p=36390"},"modified":"2023-09-01T19:43:33","modified_gmt":"2023-09-02T02:43:33","slug":"cinnamon-pecan-bundt-cake","status":"publish","type":"post","link":"https:\/\/thatrecipe.com\/cinnamon-pecan-bundt-cake\/","title":{"rendered":"Buttery Cinnamon Pecan Bundt Cake is a sweet taste of fall"},"content":{"rendered":"\n

Are you a fan of deliciously moist cakes with an irresistible crunch? If yes, then you will love this buttery Cinnamon Pecan Bundt Cake. <\/p>\n\n\n\n

Not only is it a showstopper \u2013 from its golden-brown hue to its sweet and nutty aroma \u2013 but it also takes less than an hour to make. <\/p>\n\n\n\n

Learn how to make this impressive yet easy-to-bake cake that will leave everyone asking for more. <\/p>\n\n\n

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I used to make this cake a few times a year when I was working for the computer company. We would take turns bringing in donuts on Fridays, and I would bring this one. It got devoured within minutes every time.<\/p>\n\n\n\n

While the Cinnamon Pecan Bundt Cake is moist and decadent with the pecans and cinnamon the best part of this recipe is the buttery cinnamon glaze. I will freely admit to swiping my finger along the plate to sample the glaze that pooled on the sides.<\/p>\n\n\n\n

Which is better for cakes, butter or shortening?<\/h2>\n\n\n\n

Shortening is all oil, where as butter contains up to 20% water. This means cakes made with shortening will rise higher and be lighter\/fluffier.<\/p>\n\n\n\n

But, butter tastes better.<\/p>\n\n\n\n

I went half and half in the cake. You can use all shortening in the cake and save the butter for the glaze.<\/p>\n\n\n\n

If you want to go vegan\/vegetarian, I recommend solid butter flavored coconut oil (plus your favorite egg substitute and plant based milk).<\/p>\n\n\n\n

How long to cook a Bundt cake?<\/h2>\n\n\n\n

Different pans require different timing.<\/p>\n\n\n\n

I have an old heavy duty Nordic Ware Bundt<\/a> pan. I have learned from experience to remove it a little early, when the crumbs are still sticking to the toothpick but are cooked.<\/p>\n\n\n\n

Then I let it sit in the pan for 5-10 minutes before removing from the pan. This allows the cake to finish cooking and release easily from the pan.<\/p>\n\n\n\n

If you have a thinner metal pan, or a silicone pan, you might need to let it bake a little longer because they will not retain as much heat.<\/p>\n\n\n

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Recipe<\/h2>

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Ingredients
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cake<\/h4>