Cinnamon-Nut Cake Recipe

Name: Cinnamon-Nut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup (1 stick) butter, room temperature; 1 cup firmly packed brown sugar; 1 egg; 1 teaspoon vanilla extract; 1 1/2 cups all purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 cup buttermilk; 1/2 cup plus 2 tablespoons sugar; 1 teaspoon ground cinnamon; 16 pecan halves

Servings: persons

1/2 cup (1 stick) butter, room temperature
1 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/2 cup plus 2 tablespoons sugar
1 teaspoon ground cinnamon
16 pecan halves

1
Preheat oven to 350F.
2
Butter and flour 9-inch square baking pan with 2-inch high sides.
3
Using electric mixer, cream butter with brown sugar in large bowl until fluffy.
4
Add egg and vanilla and beat until well blended.
5
Sift flour, baking powder and baking soda together; mix into butter alternately with buttermilk, beginning and ending with dry ingredients.
6
Pour into prepared pan.
7
Mix 1/2 cup plus 2 tablespoons sugar and cinnamon in small bowl.
8
Place pecan halves atop cake batter, spacing evenly.
9
Press each nut 1 inch into batter.
10
Spoon some sugar mixture into depressions created by pecans.
11
Sprinkle remaining sugar over cake.
12
Bake cake until tester inserted into center comes out clean, about 45 minutes.
13
Cool cake completely in pan.
14
(Can be prepared 1 day ahead.
15
Cover tightly and store at room temperature.)

3889

kcal

Calories

360

Fat

173

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup (1 stick) butter, room temperature, 1 cup firmly packed brown sugar, 1 egg, 1 teaspoon vanilla extract, and more.

Yes, Cinnamon-Nut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cinnamon-Nut Cake

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