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Created specifically for Good Day Sacramento’s on-air segment “Bundt of the Month.” Tested 6 different versions of this, and this recipe is finally ready for sharing! It’s heavy handed on the streusel topping,you can cut that in half if you prefer.
Cinnamon Pecan Streusel Bundt Coffee Cake
1 hour, 35 minutes
You will need:
- 9 inch or 10 cup bundt pan (any design, but not too detailed)
- Stand mixer
- Small, medium, and large bowls
- Pan release spray with flour, or ‘cake goop’ (ask me for the recipe!)
- For the Streusel Topping and Filling:
- • 1 ¾ cups (230 g) all-purpose flour
- • 1 ¼ cups (200 g) packed dark brown sugar (separated)
- • 1 ½ tsp ground cinnamon (separated)
- • Kosher salt
- • ¾ cup (168 g) cold, unsalted butter, cut into small cubes
- • 2 cups (300 g) toasted, roughly chopped pecans
- For the cake:
- • 2 cups (270 g) all-purpose flour
- • 1 ¼ tsp baking powder
- • ½ tsp baking soda
- • 1 tsp cinnamon
- • Kosher salt
- • ½ cup (112 g) unsalted butter, room temperature
- • 1 cup (220 g) granulated sugar
- • 2 large eggs
- • 1 ½ tsp pure vanilla extract
- • 1 cup (235 g) buttermilk
- For the glaze:
- • 1 cup powdered sugar
- • 2 tbsp whole milk
- Preheat oven to 350°.
- Grease/spray and flour a 9-inch Bundt cake pan. Spray or grease LIGHTLY, and dust lightly, and lightly tap out the excess. Try not to get too much oil/flour in the design of the pan. If it looks thick/crusty/uneven, that’s what the final cake will look like when turned out. (I use a homemade cake goop of equal parts oil, flour, and solid shortening, mixed with a hand blender until smooth, then painted on the pan with a pastry brush)
- Make sure all ingredients are the same temperature. Leave the butter, eggs, and buttermilk out on the counter until they are completely room temperature to ensure emulsification. The ingredients will not ‘go bad’. VERY IMPORTANT they’re the same temp. (I leave mine out for 4 hours, just fyi)
- Toast pecans (1 – 2 minutes. Watch closely)
- Cinnamon Sugar Pecan Center: In a small bowl, mix ¼ cup (55 g) dark brown sugar, ½ tsp cinnamon, and 1 cup (150 g) toasted chopped pecans. Set aside.
- Streusel Topping: In a medium bowl, measure 1 ¾ cup (230g) flour, ¾ cup (200 g) dark brown sugar, 1 tsp cinnamon, and 1 tsp kosher salt. Rub or cut in ¾ cup (168 g) cold cubed butter (I freeze mine for 15 minutes) until small to medium crumbles. Add 1 cup (150 g) chopped, toasted pecans. Mix and set aside.
- Cake: Measure and sift together 2 cups (270 g) all-purpose flour, 1 ¼ tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon and ½ teaspoon of kosher salt. Set aside.
- In the bowl of a stand mixer, cream together ½ cup (112 g) softened, unsalted butter and 1 cup (220 g) granulated sugar until light and fluffy. (about 2 minutes)
- Beat in 2 eggs, one at a time, until well blended, then add vanilla. Mix until only just combined.
- Add flour mixture in 3 additions, alternating with the buttermilk, starting and ending with the flour mixture.
- Now we’re ready to compile the raw cake in the pan. Add 1 cup of the Streusel Topping to the bottom of the Bundt pan.
- Spoon or place ½ of the batter on top of the streusel topping. Using an offset spatula, spread the batter over the streusel topping, and create a groove in the batter.
- Spoon the Cinnamon Sugar Pecan Center mix into the groove.
- Place or spoon the rest of the batter on top of the Cinnamon Sugar Pecan Center mixture. Gently smooth the top of the batter with an offset spatula.
- Sprinkle 1 cup of the Streusel Topping evenly over the top of the batter.
- Tap gently to remove any trapped air bubbles.
- Bake in a preheated 350° oven, for about 50 minute (+/-) or until golden and a skewer comes out clean.
- Transfer to wire rack, cool completely in the pan and invert.
- In a small bowl, mix 1 cup powdered sugar and 2 tbsp milk, and drizzle over the top of the cooled cake.
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