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–+ servings

1960s Cake

Diner-StyleOvenVegetarian
Time :3 hours 30 minutes
Yield :12 servings
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Golden brown bundt cake with white icing drizzle on a wire cooling rack, served as a delicious dessert or centerpiece for celebrations. Perfect for special occasions or tea time.

The Scoop

Just imagine... It's the 60s, and you are making a glorious cake with a hidden pecan ribbon running through the center.
P.O.V: It’s the 60s, and you are making a glorious cake with a hidden pecan ribbon running through the center.
Life is good again. And it certainly will feel good after a piece of this cake. Go, make it, we’ll wait!
Hack it:
Add a bit of nutmeg along with the cinnamon in the winter to make this a bit more Christmasy!
Use walnuts if you can’t get pecans; no one will know, we can keep a secret.
Use vanilla yogurt instead of milk to make the frosting extra thick and a bit more modern.
Leftovers:
Make a cake toast by toasting a few leftover slices of cake in a pan with butter and serving with a sprinkle of cinnamon sugar.
This cake freezes beautifully, even with the frosting. Place individual slices on a baking sheet, and freeze uncovered for an hour, then wrap each one in plastic wrap and a layer of aluminum foil and freeze. Thaw on the counter for about 30 minutes before eating.
Since we are mentally in the 60s, make a retro cake shake. Drop any leftovers in a blender with vanilla ice cream and a splash of milk. So vintage, so good!

Ingredients

  • baking spray with flour, to taste, for greasing the pan
  • 1 cup salted butter, softened
  • 2 1/2 cups granulated sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • 1/4 teaspoon table salt
  • 1/4 teaspoon baking soda
  • 1 (8-ounce) container sour cream
  • 1 tablespoon plus 1 teaspoon vanilla extract, divided
  • 1 cup pecans, toasted and chopped
  • 1/4 cup light brown sugar, packed
  • 1 1/2 teaspoons ground cinnamon
  • 2 1/2 cups powdered sugar
  • 3 tablespoons plus 1 teaspoon whole milk

Directions

  • Preheat the oven to 325 degrees F.
  • Coat a 14-16-cup fluted tube pan with the baking spray.
  • In the bowl of a stand mixer fitted with a paddle attachment, add the butter and beat it on medium speed until creamy, about 2-3 minutes. Make sure to stop and scrape down the sides of the bowl as needed.
  • With the mixer running on medium speed, gradually add the granulated sugar and beat until light and fluffy, about 3-5 minutes. Make sure to scrape down the sides of the bowl as necessary.
  • Add the eggs, 1 at a time, and beat after each addition until just combined.
  • In a medium bowl, add the flour, the salt, and the baking soda and whisk to combine.
  • With the stand mixer on low speed, add the flour mixture and the sour cream to the butter mixture, alternating between the two, adding about 1/3 of each at a time, and beating after each addition until just combined. Begin and end with the flour mixture.
  • Add 1 tablespoon of the vanilla and beat to combine.
  • Pour 1/2 of the batter into the prepared tube pan.
  • In a small bowl, add the pecans, the brown sugar, and the cinnamon and stir to combine.
  • Sprinkle the pecan mixture evenly over the batter in the pan.
  • Spoon the remaining batter over the pecan mixture and carefully spread it into an even layer.
  • Bake until a long wooden pick inserted into the center of the cake comes out clean, about 1 hour-1 hour 15 minutes.
  • Allow the cake to cool in the pan on a wire rack for 15 minutes.
  • Transfer the cake from the pan and allow it to cool completely on a wire rack, about 2 hours.
  • In a medium bowl, add the powdered sugar, the milk, and the remaining vanilla and whisk until smooth.
  • Spoon the glaze over the cooled cake.
  • Serve.
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