Can I make this bundt cake ahead of time?

Yes. Wrap the cooled cake tightly in plastic wrap and store at room temperature for up to 3 days, or freeze for up to 3 months. Thaw at room temperature before serving.

Why is my bundt cake sticking to the pan?

Make sure to grease and flour your bundt pan thoroughly, paying special attention to the center tube and any decorative ridges. Let the cake cool for 10-15 minutes before turning it out.

Can I use Greek yogurt instead of sour cream?

Not directly—Greek yogurt is thicker and tangier. Use regular sour cream or full-fat plain yogurt thinned with a tablespoon of milk for the best texture.

What's the best way to dust the cake with powdered sugar?

Let the cake cool completely, then use a fine-mesh sieve to dust powdered sugar evenly over the top. Do this just before serving to prevent the sugar from absorbing moisture.

Can I double this recipe?

Yes, double all ingredients and use two bundt pans. Baking time may increase slightly—check for doneness with a toothpick at 50-55 minutes.

Butter Cinnamon Pecan Bundt Cake with Sour Cream

Name: Butter Cinnamon Pecan Bundt Cake with Sour Cream
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup butter, softened; 1 cup brown sugar, packed; 1 cup granulated sugar; 3 large eggs; 1 tsp vanilla extract; 3 cups all-purpose flour; 1 tsp baking soda; 1 tsp baking powder; 1 cup sour cream; 1/2 cup milk; 1 cup brown sugar, for filling; 2 tsp ground cinnamon; 1 cup pecans, chopped; Cooking spray, for greasing; Powdered sugar, for dusting

CookOSBeta

Butter Cinnamon Pecan Bundt Cake with Sour Cream | CookOS

Ingredients

1 cup butter, softened
1 cup brown sugar, packed
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 cup sour cream
1/2 cup milk
1 cup brown sugar, for filling
2 tsp ground cinnamon
1 cup pecans, chopped
Cooking spray, for greasing
Powdered sugar, for dustingoptional

15 Ingredients

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Instructions

1
In the bowl of a stand mixer, cream together the softened butter, 1 cup of brown sugar, and granulated sugar until light and fluffy.
2
In a separate small bowl, whisk together the eggs and vanilla extract.
3
Add the egg mixture to the creamed butter and sugar, and mix until well combined.
4
In a large bowl, combine the all-purpose flour, baking soda, and baking powder. Whisk to mix.
5
In another small bowl, whisk together the sour cream and milk until smooth.
6
Alternately add the dry ingredients and the sour cream mixture to the stand mixer bowl, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
7
To prepare the filling, combine 1 cup of brown sugar and the ground cinnamon in a medium bowl.
8
Add the chopped pecans to the cinnamon-sugar mixture and stir until everything is evenly coated.
9
Preheat your oven to 350°F (175°C). Thoroughly grease a bundt pan with cooking spray.
10
Pour half of the cake batter into the prepared bundt pan and spread it into an even layer.
11
Sprinkle the cinnamon pecan filling evenly over the first layer of batter.
12
Carefully pour the remaining cake batter over the filling and spread gently to cover it completely.
13
Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
14
Let the cake cool in the pan on a wire rack for 10-15 minutes before inverting it onto a cake stand or serving plate.
15
Once the cake has cooled, dust the top with powdered sugar before slicing and serving.