Description
This Caramel Pecan Bundt Cake is a rich, moist dessert perfect for fall or holiday celebrations. Featuring a tender cake studded with toasted pecans and topped with a luscious homemade caramel glaze, this recipe balances buttery sweetness with a nutty crunch for an irresistible treat.
Ingredients
Scale
Cake Ingredients
- 1 cup unsalted butter, softened
- 2 cups packed brown sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/2 cup whole milk
- 1 1/2 cups chopped pecans, toasted
Caramel Glaze Ingredients
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the pan and oven: Preheat your oven to 350°F (175°C). Generously grease and flour a 10- to 12-cup Bundt pan to prevent the cake from sticking.
- Cream butter and sugar: In a large bowl, cream together the softened butter and 2 cups brown sugar until the mixture is light and fluffy, which helps create a tender crumb.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in 1 tablespoon vanilla extract for flavor.
- Mix dry ingredients: In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt to evenly distribute the leavening agents and salt.
- Combine sour cream and milk: In another bowl, stir together 1 cup sour cream and 1/2 cup whole milk to create a smooth mixture that will add moisture to the batter.
- Alternate dry and wet additions: Add the dry ingredients to the creamed mixture alternately with the sour cream mixture, beginning and ending with the flour mixture. This gentle folding ensures the batter remains light.
- Fold in pecans: Gently fold in the toasted 1 1/2 cups chopped pecans to distribute the nuts evenly without overmixing.
- Bake the cake: Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Let the cake cool in the pan for 15 minutes to firm up, then carefully invert it onto a wire rack to cool completely to room temperature before glazing.
- Make the caramel glaze: In a saucepan over medium heat, melt 1/2 cup butter. Stir in 1 cup brown sugar and cook for 2 minutes, then add 1/4 cup heavy cream and bring to a simmer, stirring constantly to prevent burning.
- Finish the glaze: Remove the saucepan from heat and stir in 1 teaspoon vanilla extract and a pinch of salt. Let the glaze cool slightly until it thickens to a drizzle-friendly consistency.
- Glaze the cake: Drizzle the warm caramel glaze evenly over the cooled cake. Optionally, sprinkle extra toasted pecans on top for added texture and decoration.
Notes
- Toast pecans before adding them to the batter for enhanced nutty flavor.
- Store the cake covered at room temperature for up to 3 days.
- Refrigerate the cake to extend freshness beyond 3 days, letting it come to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 29 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 105 mg
