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Caramel Pecan Bundt Cake

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A warm and comforting dessert featuring a rich butter cake, toasted pecans, and a glossy caramel glaze, perfect for gatherings.

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

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream together the butter and sugar 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. Gradually add the dry ingredients to the wet ingredients, mixing gently.
  7. Fold in the toasted chopped pecans.
  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 before inverting onto a wire rack.
  11. For the glaze, melt butter in a saucepan, then stir in brown sugar and heavy cream. Simmer until smooth.
  12. Remove from heat, stir in vanilla, and let cool slightly before pouring over the cake.
  13. Sprinkle with toasted pecans and allow the glaze to set slightly before slicing.

Notes

Toast pecans for extra flavor. Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days. The cake can also be frozen for up to 3 months.

Nutrition

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

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