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Orange Cinnamon Pecan Cake | Magnolia Days

Orange Cinnamon Pecan Cake

A recipe for Orange Cinnamon Pecan Cake. It is made with fresh orange juice and zest, cinnamon, and pecans and baked in a bundt pan. It is finished with an orange glaze.
Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes
Author Renee


For the cake:

  • 1/2 cup finely chopped cinnamon pecans* or plain
  • 2 1/3 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 1/2 cups granulated sugar
  • 2 teaspoons finely grated orange zest
  • 2/3 cups unsalted butter at room temperature
  • 3 large eggs separated
  • 3/4 cup whole milk at room temperature
  • 2 tablespoons orange juice
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans
  • 1/2 teaspoon cream of tartar

For the glaze:

  • 1 teaspoon finely grated orange zest
  • 1/2 cup orange juice
  • 1/4 cup granulated sugar
  • 1 tablespoon unsalted butter


For the cake:

  1. Preheat oven to 350 degrees F. Grease and flour a 10-inch bundt pan. Sprinkle cinnamon pecans in the pan.
  2. Whisk together flour, cinnamon, baking powder, salt, and baking soda in a bowl.
  3. Use your fingers to rub the orange zest into the sugar in a small bowl.
  4. In a separate large bowl, cream butter using an electric hand mixer on high speed.
  5. Gradually add orange-sugar to the butter and beat until light and fluffy.
  6. Add egg yolks, one at a time, beating well after each addition.
  7. Combine milk and orange juice in a measuring cup.
  8. Add the flour mixture in three additions, alternatively with the milk in two additions, mixing on low speed until just combined. Do not over mix.
  9. Stir in vanilla extract and 1/2 cup chopped pecans.
  10. In a separate bowl using clean beaters, beat egg whites and cream of tartar until stiff peaks form. Fold into batter.
  11. Pour batter into prepared bundt pan and spread evenly in the pan.
  12. Bake for 50 to 55 minutes or until a cake tester or toothpick inserted into the center comes out clean.
  13. Cool cake in the pan for 10 minutes. Turn out cake on to a wire rack and cool completely.*
  14. Transfer cake to a serving plate. Use a skewer to poke holes in the top of the cake. Slowly spoon glaze over cake.

For the glaze:

  1. Combine all ingredients in a small saucepan. Heat and stir constantly until sugar dissolves and mixture is hot.

Recipe Notes

*Some pecans may stick to the pan if using sugary cinnamon pecans. The sugar will caramelize and cause some sticking.