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Caramel Pecan Bundt Cake

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A comforting, festive dessert with tender cake, rich caramel glaze, and crunchy 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, toasted if possible
  • 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 a 10-inch Bundt pan.
  2. Whisk together the flour, baking powder, baking soda, and salt in a bowl.
  3. Cream the butter and sugar until light and fluffy, about 3 to 5 minutes.
  4. Add the eggs one at a time, beating well after each addition.
  5. Mix in the sour cream and vanilla extract until combined.
  6. Gradually add the dry ingredients to the wet mixture and mix until just combined.
  7. Fold in the chopped pecans, distributing them evenly.
  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 the cake in the pan for 15 minutes before transferring it to a wire rack.
  11. Melt the butter for the glaze in a saucepan, then stir in brown sugar and heavy cream.
  12. Simmer for 3 to 4 minutes until glossy and slightly thickened.
  13. Remove from heat, stir in vanilla, and let cool slightly.
  14. Pour the glaze over the warm cake and top with toasted pecans.

Notes

Bring eggs and sour cream to room temperature for a smoother batter. Grease Bundt pan well and dust with flour to prevent sticking.

Nutrition

Keywords: cake, dessert, bundt cake, caramel, pecans, festive baking

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