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Cinnamon Nut Pound Cake

Prep Time

30 minutes

Cook Time

80 minutes

Servings

20-24 people

The flavors of cinnamon and nuts blend together with the sweetness of pralines and the heat of Creole seasoning for this amazingly delicious Cinnamon Nut Pound Cake by VeryVera.

Cinnamon Nut Pound Cake

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Ingredients

  • 1 1/2 Cups Unsalted Butter, Room Temperature

  • 3 Cups Granulated Sugar

  • 3 Cups Cake Flour

  • 6 Large Eggs, Room Temperature

  • 1 Teaspoon Pure Vanilla Extract

  • 1 1/2 Cups Sour Cream

  • 1 Cup Pecans, Chopped

  • 1/4 Cup Dark Brown Sugar, Packed

  • 1 Tablespoon Ground Cinnamon

  • 1/3 Cup Cake Flour

  • 1/4 Teaspoon Pure Vanilla Extract

  • 1/4 Stick Unsalted Butter, Room Temperature

  • 4 Ounces Cream Cheese, Room Temperature

  • 3/4 Teaspoons Pure Vanilla Extract

  • 1/2 Pound Confectioners’ Sugar

  • 1 Cup Tony’s Praline Honey Ham Marinade

  • 1 Tablespoon Cornstarch

  • 1/2 Cup Pecans, Chopped

  • Floured Baking Spray
  • Clear

Directions

Making the Cake:

  1. Preheat oven to 325°F.
  2. Cream the butter and sugar in a large bowl of a stand mixer fitted with the paddle attachment on medium speed for 20 minutes, until light and fluffy.
  3. While the butter and sugar are creaming, measure out the remaining ingredients for the pound cake and streusel.
  4. Mix the streusel ingredients – pecans, dark brown sugar, ground cinnamon, cake flour and pure vanilla extract – in a separate bowl and set aside.
  5. Once the bugger and sugar have finished creaming, scrape the sides and bottom of the bowl.
  6. With the mixer on low speed, add the eggs one at a time, beating well after each addition.
  7. Scrape the sides and bottom of the bowl again.
  8. Add the vanilla extract and let the mixture beat on low speed for 5 minutes.
  9. With the mixer still on low speed, alternately add the flour and sour cream, beginning with the flour mixture and ending with the sour cream. Mix until well blended.
  10. Add 2/3 cup of the streusel to the batter and mix on low speed until well blended.
  11. Scrape the sides of the bowl and incorporate any unmixed batter if necessary.
  12. Fold in the remaining streusel by hand.
  13. Prepare a large 12-cup Bundt pan with floured baking spray.
  14. Pour the batter into the prepared Bundt pan until it is about 1 – 1 1/2 inches from the top. Tap the pan on the counter to ensure there are no air bubbles. (Use the remaining batter to make muffins. This should fill about 4 muffin cups.)
  15. Bake for 1 hour and 20 minutes. Insert a wooden skewer into the cake, and there is no cake on the skewer, it is done.
  16. Remove the cake from the oven. Allow the cake to cool in the pan, on a wire rack, for 15 minutes or until cool enough to handle with pot holders. Place the wire rack on top of the cake pan and flip the pan over. Gently lift the pan, being careful not to remove any of the outside crust.
  17. Place the cake in the refrigerator to chill. While the cake is in the refrigerator, prepare the icing.

Making the Icing:

  1. Cream the butter and cream cheese in the bowl of a stand mixer for 3 minutes. At the end of the 3 minutes, scrape the bowl extremely well.
  2. Add the vanilla extract and beat for 1 to 2 minutes.
  3. Slowly add the confectioners’ sugar, about 1 cup at a time, beating on low to ensure the sugar does not fly out of the mixer.
  4. After each addition of confectioners’ sugar, scrape the bottom of the bowl extremely well.
  5. Once all the confectioners’ sugar is incorporated, beat on low speed for 3 minutes.
  6. To ice the pound cake, heat the cream cheese icing in the microwave for about 45 seconds or until it is slightly warm.
  7. Drizzle the warm icing over the top of the chilled cake. The cake should not be completely covered with icing. Once the cake is iced, place it in the refrigerator until the icing is hardened.

Making the Sauce:

  1. Heat Tony’s Praline Honey Ham Marinade in a saucepan on medium heat.
  2. Add cornstarch to thicken.
  3. Add chopped pecans and stir.
  4. Serve over the sliced cake.

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