Pecan Swirl Cake
A warm, cinnamon-scented cake with flaky biscuit layers and crunchy pecan swirls, perfect for breakfast, brunch, or dessert, appealing to those who love comforting baked treats.
Ingredients
Instructions
- Preheat oven to 450°F.
- Spray a Bundt pan with nonstick cooking spray.
- Cut the buttermilk biscuits into quarters.
- Dip each biscuit piece into melted butter, then roll in the sugar and cinnamon mixture.
- Pack the coated biscuit pieces into the prepared Bundt pan, layering with smashed pecans if desired.
- Bake for 20 to 25 minutes until golden brown.
- Allow the cake to cool in the pan for about 5 minutes, then invert onto a cake plate to serve.
Tips & Substitutions
For a more intense pecan flavor, consider toasting the smashed pecans before adding them to the cake. If you don't have buttermilk biscuits, you can make your own by mixing milk with a little vinegar or lemon juice and letting it sit for a few minutes. Additionally, feel free to experiment with different nuts, like walnuts, for a unique twist.
Serving Suggestions
Serve the Pecan Swirl Cake warm or at room temperature, optionally drizzled with a simple glaze or a scoop of vanilla ice cream for added indulgence. This cake pairs beautifully with a cup of coffee or tea, making it a perfect choice for breakfast or brunch. For a delightful contrast, try it alongside a refreshing Fruit Buttermilk Salad.
Storage & Reheating
Store any leftover Pecan Swirl Cake in an airtight container at room temperature for up to 3 days. To keep it fresh longer, you can refrigerate it for up to a week. Reheat individual pieces in the microwave for about 10-15 seconds, or enjoy it cold for a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Pecan Swirl Cake contains roughly 639 calories, with 9g protein, 73g carbohydrates, and 36g fat. It is an excellent source of vitamin C (36% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1064mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen biscuits instead of canned?
Yes, you can use frozen buttermilk biscuits. Just thaw them beforehand and follow the same cutting and coating process. This will help maintain the cake's texture and flavor.
What can I substitute for sugar?
For a healthier alternative, you can use coconut sugar or a sugar substitute like stevia. Keep in mind that these alternatives may alter the flavor slightly, so adjust the quantity to taste.
How do I know when the cake is done baking?
The cake is done when it turns a golden brown color and a toothpick inserted into the center comes out clean. Keep a close eye on it after 20 minutes to prevent overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).