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Caramel Pecan Bundt Cake

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A warm and nutty Caramel Pecan Bundt Cake with a glossy brown sugar caramel glaze, perfect for any gathering.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup sour cream
  • 2 tsp vanilla extract
  • 1 1/2 cups chopped pecans, toasted
  • 1/2 cup butter (for glaze)
  • 1 cup brown sugar
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract (for glaze)
  • 1/2 cup toasted pecans (for garnish)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly.
  2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  3. Cream the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes.
  4. Add the eggs one at a time, beating well after each addition.
  5. Mix in the sour cream and vanilla extract until incorporated.
  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  7. Fold in the chopped toasted pecans gently.
  8. Pour the batter into the prepared Bundt pan and smooth the top.
  9. Bake for 50 to 60 minutes, or until a toothpick comes out clean.
  10. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  11. Melt the butter for the glaze in a saucepan, then stir in the brown sugar and heavy cream. Bring to a simmer for 3 to 4 minutes.
  12. Remove from heat, stir in vanilla extract, and let cool slightly.
  13. Pour the warm caramel glaze over the cooled cake and garnish with toasted pecans. Let set before slicing.

Notes

For best results, ensure your butter and eggs are at room temperature. Toast pecans beforehand for enhanced flavor.

Nutrition

Keywords: caramel cake, pecan cake, bundt cake, dessert, holiday baking

Find it online: https://recipehappy.com/caramel-pecan-bundt-cake/