I like big bundts and cannot lie
There’s just something about a bundt cake that screams home style comfort
This Cinnamon Swirl Coffee Cake is no exception!
With brown sugar cinnamon pecans throughout
Using my vanilla cake muffin recipe as the base and sweet sugar icing
Another recipe that can be made low sugar and low oil too!
And it can be made gluten free simply by using a gluten free 1:1 flour blend
Check out my notes for how to convert your recipes to reduced sugar here
No affiliation with any product or company linked below, solely for visual reference
Notes for Success
Weighing your ingredients will make a huge difference in the outcome of not only this recipe but all baking!
Be sure to use my Professional Bakery Pan Grease whenever baking in bundt pans!
Or your favorite non stick spray that you can rely on
This recipe will make 1- 6 cup capacity bundt pan
Cinnamon Swirl Coffee Cake
Moist vanilla coffee cake with cinnamon pecan swirl! A one bowl recipe that is ready in about an hour!
Ingredients
For the Pecan Filling:
- ¼ cup Pecan Pieces 50g
- ¼ cup Light Brown Sugar 50g
- 1 teaspoon Cinnamon
For the Coffeecake Batter
- 2 cups All Purpose Flour 250g
- ½ cup Cake Flour 60g
- 1 teaspoon Butter Emulsion 5ml
- 1 teaspoon Vanilla Extract 5ml
- 8 Tbs Vegetable Oil 118ml
- 1 cup Granulated Sugar 200g
- 1½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
Instructions
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Grease well a 6 cup capacity bundt pan & preheat the oven to 350°F
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First prepare the pecan filling by combining the brown sugar, pecans & cinnamon together in a small bowl
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Combine both flours, sugar, baking soda, baking powder & salt together in a large mixing bowl, whisk to combine evenly
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Pour in the plant milk, extracts & oil & whisk to a smooth batter (approx 20 strokes)
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Pour half of the batter into the greased bundt pan then sprinkle the pecan filling evenly over the batter
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Now pour the remaining batter over the pecan filling
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Bake immediately in a preheated 350°F oven for 30 minutes then turn the oven down to 300°F & bake for another 20minutes or when a toothpick inserted into the center comes out clean.
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Cool in the pan then serve warm!
Notes
Storage Coffeecake will stay fresh in an airtight container at room temperature for up to 2 days. For longer storage refrigerate for up to 1 week wrapped tight for freshness or freeze for up to 1 month
