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Caramel Pecan Bundt Cake

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Warm, nutty, and luxuriously tender, this Caramel Pecan Bundt Cake features a moist crumb and a glossy brown sugar glaze topped with toasted pecans.

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
  • 1/2 cup butter, for glaze
  • 1 cup brown sugar, for glaze
  • 1/2 cup heavy cream, for glaze
  • 1 tsp vanilla extract, for glaze
  • 1/2 cup toasted pecans, for garnish

Instructions

  1. Preheat the oven to 350°F (175°C) and grease and flour a 10-inch Bundt pan.
  2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
  3. Cream the softened butter and granulated sugar in a large bowl until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Mix in the sour cream and 2 teaspoons vanilla extract until smooth.
  6. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  7. Fold in the chopped 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. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack.
  11. Melt butter for the glaze in a saucepan and stir in brown sugar and heavy cream.
  12. Cook until smooth and slightly thickened, then stir in vanilla extract.
  13. Pour the glaze over the cooled cake and garnish with toasted pecans.

Notes

For best texture, bring butter, eggs, and sour cream to room temperature before starting. Toasting the pecans enhances their flavor.

Nutrition

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