Description
A delightful Southern cake that combines rich flavors of buttermilk, cinnamon, and pecans, topped with a creamy homemade cream cheese frosting.
Ingredients
Scale
- 2 cups (250 grams) all-purpose flour
- 2 cups (400 grams) granulated sugar
- 1 cup (240 ml) vegetable oil
- 4 large eggs (about 200 grams)
- 1 cup (240 ml) buttermilk
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup (120 grams) chopped pecans
- 8 ounces (225 grams) cream cheese
- 1/2 cup (60 grams) unsalted butter
- 4 cups (480 grams) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- In a large mixing bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Add vegetable oil, eggs, and buttermilk; mix until just combined.
- Stir in chopped pecans.
- Pour batter into the prepared bundt pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 15-20 minutes, then remove and cool completely on a wire rack.
- For the frosting, beat cream cheese and butter until creamy; gradually add powdered sugar and vanilla until spreadable.
- Frost the cooled cake and enjoy!
Notes
For a lighter cake, ensure all ingredients are at room temperature before mixing. Consider using a gluten-free flour blend for a gluten-free version.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 43g
- Sodium: 320mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg