I like big bundts and cannot lie
There’s something timeless about a bundt cake that says comfort and home. This Cinnamon Swirl Coffee Cake is rustic, warmly spiced, and full of brown-sugar pecans—perfect with a morning coffee or an afternoon tea.
With brown sugar cinnamon pecans throughout
This recipe uses a simple vanilla-style batter as the base, folded around a cinnamon-pecan swirl and finished with a light sugar icing if you like. It’s an easy one-bowl cake that still feels special.
Can be adapted to lower sugar, lower oil, or gluten-free
If you prefer reduced sugar or oil, or need a gluten-free version, swap in your preferred reduced-sugar method or a 1:1 gluten-free flour blend. See the notes below for success tips and storage information.
No affiliation with any product or company referenced below; images are for visual reference only.
Notes for Success
Accurate measuring makes a real difference in baking. Weighing ingredients will improve consistency and the final texture of this cake. Use a reliable scale when possible.
Grease your bundt pan thoroughly—this recipe is intended for a 6-cup capacity bundt pan. If you don’t have cake flour, use all-purpose flour instead: substitute the cake flour amount by increasing the total all-purpose to 2¼ cups.
For best results use a dependable non-stick spray or a professional pan grease designed for bundt pans. The filling is simple but generous: brown sugar, pecans and cinnamon give the cake its signature swirl and crunchy pockets of flavor.
Cinnamon Swirl Coffee Cake
Moist vanilla coffee cake with a cinnamon-pecan swirl. This is a one-bowl batter and is ready in about an hour from start to finish.
Details
- Prep Time: 20 mins
- Cook Time: 50 mins
- Total Time: 1 hr 10 mins
- Servings: 10
Ingredients
For the Pecan Filling:
- 1/4 cup pecan pieces (about 50 g)
- 1/4 cup light brown sugar (about 50 g)
- 1 teaspoon ground cinnamon
For the Coffeecake Batter:
- 2 cups all-purpose flour (250 g)
- 1/2 cup cake flour (60 g)
- 1 cup granulated sugar (200 g)
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon butter emulsion (optional, about 5 ml)
- 1 teaspoon vanilla extract (about 5 ml)
- 3/4 cup plant-based milk
- 8 tablespoons vegetable oil (about 118 ml)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 6-cup capacity bundt pan very well to ensure the cake releases cleanly.
- Make the pecan filling: in a small bowl combine the brown sugar, pecan pieces and cinnamon. Set aside.
- In a large mixing bowl whisk together both flours, the granulated sugar, baking soda, baking powder and salt until evenly blended.
- Add the plant milk, vanilla (and butter emulsion if using) and the vegetable oil to the dry ingredients. Whisk until smooth—about 20 strokes—being careful not to overmix.
- Pour half of the batter into the prepared bundt pan, smoothing it evenly. Sprinkle the pecan filling in an even layer over that batter.
- Carefully pour the remaining batter over the pecan layer and smooth the top as needed.
- Bake immediately at 350°F (175°C) for 30 minutes. Then reduce the oven temperature to 300°F (150°C) and bake an additional 20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for a short time, then invert to remove. Serve warm or at room temperature.
Notes
Read the success tips above before starting.
Storage: Store the coffee cake in an airtight container at room temperature for up to 2 days. For longer keeping, refrigerate tightly wrapped for up to one week, or freeze for up to one month. Thaw in the refrigerator and bring to room temperature before serving.
Substitutions and adaptations: To make this lower in sugar or oil, reduce the sugar or oil amounts and consider using a sugar substitute that measures like sugar. For a gluten-free version, replace the flours with an equal amount of a trusted 1:1 gluten-free flour blend. If you don’t have cake flour, omit it and use a total of 2¼ cups all-purpose flour instead.
This cake is designed to be approachable: a straightforward batter, a simple pecan-cinnamon swirl, and a classic bundt presentation. It’s an ideal recipe for sharing—slice and enjoy with coffee, tea, or a scoop of vanilla for an extra treat.
Tried this recipe? Let us know how it turned out in the comments below.