Description
This Caramel Pecan Bundt Cake is a moist and flavorful dessert featuring a tender cake studded with crunchy pecans and infused with warm cinnamon. Topped with a rich, homemade caramel glaze and extra pecans for garnish, this cake is perfect for special occasions or an indulgent treat.
Ingredients
Scale
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, softened
- 1/2 teaspoon salt
- 1 3/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup buttermilk
- 1 1/2 cups chopped pecans
Caramel Glaze Ingredients
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (optional, for garnish)
Instructions
- Prepare Cake Batter: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
- Cream Butter and Sugar: In a large bowl, using a mixer or hand whisk, cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This helps incorporate air for a tender crumb.
- Add Eggs and Vanilla: Add eggs one at a time to the butter-sugar mixture, mixing well after each addition to ensure they are fully incorporated. Stir in the vanilla extract to enhance flavor.
- Combine Dry Ingredients and Buttermilk: Alternately add the dry flour mixture and the buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Gently fold in the 1 1/2 cups of chopped pecans to evenly distribute them without overmixing.
- Make the Caramel Glaze: In a saucepan, melt the 1/2 cup unsalted butter over medium heat. Add the packed brown sugar and heavy cream, stirring constantly. Bring the mixture to a simmer and let it cook gently for 3 minutes to develop a thick, smooth glaze.
- Finish Caramel Glaze: Remove the saucepan from heat and stir in the teaspoon of vanilla extract. Allow the glaze to cool slightly so it thickens to the right consistency for drizzling over the cake.
- Bake the Cake: (Implied) Pour the cake batter into a prepared greased bundt pan and bake in a preheated oven at 350°F (175°C) for approximately 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Glaze: Once baked, allow the bundt cake to cool in the pan for about 15 minutes, then invert onto a wire rack. Drizzle the caramel glaze evenly over the top while still slightly warm. Garnish with the optional 1/2 cup chopped pecans for extra crunch and visual appeal.
Notes
- Ensure the butter is softened to room temperature for easier creaming.
- Alternate adding dry ingredients and buttermilk to avoid curdling and ensure a smooth batter.
- You can toast the pecans before folding them into the batter for added flavor.
- Allow the caramel glaze to cool slightly before drizzling to prevent it from running off the cake.
- Store the cake in an airtight container to keep it moist for up to 3 days.
