Southern Pecan Cinnamon Cake

This cake is a work of art to behold! Made with nutritious pecans ground into the flour and infused with Teeccino Southern Pecan brewed into a syrup, it is guaranteed to be an eye-catching hit. You can serve this cake for breakfast as a coffee cake, bring it to a party wrapped in a ribbon, or tuck into it after any meal for a scrumptious and impressive dessert. Enjoy with a cup of freshly brewed Teeccino Southern Pecanand you will want for nothing.
Created by Lys Gabriella Poet, celebrity Belgian chef, whose creative impulses are cherished in many peoples lives.
Prep Time: 30 minutes
Cook Time: 55 minutes
Assembly Time: 20 minutes
Total Time: 1 hour 45 minutes
Course: Baking
Cuisine: American
Keyword: cinnamon, party
Servings: 1 cake
Calories: 6749kcal



  • 1 cup pecans
  • 1 tbsp cinnamon
  • 4 tbsp butter soft
  • 1/3 cup brown sugar


  • 1/2 cup butter soft
  • 1 cup sugar fine granules
  • 3 eggs
  • 16 oz sour cream
  • 1 tbsp vanilla extract
  • 2 cups flour
  • 1 cup ground pecans
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp Teeccino Southern Pecan grounds

Teeccino Syrup

  • 3 tbsp Teeccino Southern Pecan Grounds
  • 1/3 cup boiling water
  • 1/2 cup sugar fine granules
  • 6 tbsp butter
  • 1 tsp vanilla
  • 3/4 tsp cinnamon


To make the filling:

  • Put the filling ingredients in a food processor and pulse about 12 times until crumbly.

To make the cake:

  • Cream the butter with an electric beater in a stainless steel medium bowl until light and fluffy.
  • Add the sugar and beat on high speed until creamy (a few minutes).
  • Mix in the vanilla.
  • Add the eggs, one at a time, and beat each one well as it is blended into the mixture.
  • Add the sour cream and mix well.
  • Grind the flour, pecans, salt and Teeccino Southern Pecan grounds into a food processor until the nuts are very fine.
  • Blend the flour mixture into the egg mixture gradually, beating well until it is a smooth batter.
  • Grease and flour a 10 Bundt cake pan.
  • Pour 1/3 of the batter (about 2 cupinto the cake pan spreading it evenly around the pan.
  • Top with half the filling mixture and spread evenly.
  • Pour the next 1/3 of batter over the filling, spreading it evenly.
  • Top with the remaining filling.
  • Pour the last of the cake batter over the filling and spread evenly.
  • Bake for 50-60 minutes at 350F until a toothpick comes out clean from the center.
  • Let cool in the pan for 10 minutes.

To make the Teeccino syrup:

  • Pour 1/3 boiling water over the Teeccino Southern Pecan grounds.
  • Steep for 10 minutes.
  • Strain through a fine sieve or brew in a French Press pot and press the plunger down.
  • Add all other syrup ingredients in a pan.
  • Heat and stir until the butter melts.

Assembling the cake:

  • Invert the cake onto a large round plate.
  • Tap on the top of the mold to loosen up the cake and remove the cake mold.
  • Poke holes in the top of the cake with a toothpick while still warm.
  • Pour syrup into the holes and drizzle over the sides of the cake.
  • Decorate with pecans on top and cover each hole with them.
  • Dust with powdered sugar by gently shaking the sugar through a fine mesh sieve over the cake.
  • Take a picture before you serve it!


Calories: 6749kcal | Carbohydrates: 619g | Protein: 74g | Fat: 460g | Saturated Fat: 200g | Cholesterol: 1272mg | Sodium: 4656mg | Potassium: 2848mg | Fiber: 32g | Sugar: 396g | Vitamin A: 9990IU | Vitamin C: 6mg | Calcium: 1319mg | Iron: 22mg
Tried this recipe?Mention @teeccino or tag #makeboldchoices!

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