Description
This Caramel Pecan Bundt Cake is a rich and buttery dessert filled with crunchy pecans and topped with a luscious caramel glaze. Perfect for holiday gatherings, special occasions, or when you crave a decadent sweet treat.
Ingredients
Units
Scale
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup chopped pecans
For the Caramel Glaze:
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For Garnish:
- Whole pecans
Instructions
- Prepare the Cake Batter:
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Alternately add the dry ingredients and buttermilk, starting and ending with the dry ingredients.
- Fold in chopped pecans.
- Bake the Cake:
- Pour the batter into the prepared bundt pan.
- Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Prepare the Caramel Glaze:
- In a saucepan over medium heat, melt butter and brown sugar.
- Stir in heavy cream and simmer for 3-5 minutes, stirring frequently.
- Remove from heat and mix in vanilla extract and salt. Let cool slightly before pouring over the cake.
- Assemble and Serve:
- Drizzle the caramel glaze over the cooled cake.
- Garnish with whole pecans for a beautiful presentation.
Notes
- Toast the pecans before adding them to the batter for enhanced flavor.
- Store at room temperature in an airtight container for up to 3 days.
- Serve with a scoop of vanilla ice cream for an extra indulgent treat.
