Southern Pecan Cinnamon Cake

This cake is a work of art to behold!
Created by Lys Gabriella Poet, celebrity Belgian chef, whose creative impulses have enriched 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

Ingredients

Filling

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

Cake

  • 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

Instructions

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!

Nutrition

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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