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Caramel Pecan Bundt Cake

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Warm, nutty, and decadently buttery, this Caramel Pecan Bundt Cake features a tender, moist crumb and a glossy caramel glaze.

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 the glaze)
  • 1 cup brown sugar
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract (for the 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, about 3 to 5 minutes.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Mix in the sour cream and vanilla extract until combined.
  6. Add the dry ingredients to the wet ingredients and mix 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, until a toothpick inserted in the center comes out clean.
  10. Let the cake cool in the pan for 15 minutes before inverting onto a wire rack.
  11. Melt the 1/2 cup butter for the glaze in a saucepan over medium heat.
  12. Stir in the brown sugar and heavy cream; simmer for 3 to 4 minutes until smooth.
  13. Remove from heat and stir in the vanilla extract.
  14. Pour the warm glaze over the cooled Bundt cake and garnish with toasted pecans.

Notes

Toast pecans in a dry skillet for enhanced flavor. This cake can be made ahead and stored for a few days.

Nutrition

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

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