A Caramel Pecan Bundt Cake is a rich, moist dessert with layers of flavor that combine the sweetness of caramel and the crunch of pecans. Here’s a recipe to make one:
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon (optional)
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 cup sour cream (or buttermilk for a slightly tangier flavor)
- 1 ½ cups chopped pecans (lightly toasted for extra flavor, optional)
For the Caramel Glaze:
- ½ cup unsalted butter
- 1 cup packed light brown sugar
- ¼ cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
- 1 cup chopped pecans (for topping)
Instructions:
Make the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour a 10-12 cup Bundt pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add the flour mixture in three batches, alternating with the sour cream (or buttermilk), beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the toasted pecans (if using), making sure they are evenly distributed throughout the batter.
- Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Make the Caramel Glaze:
- In a saucepan, melt the butter over medium heat. Stir in the brown sugar and bring to a gentle simmer. Cook for 2-3 minutes, stirring constantly until the sugar has dissolved and the mixture is smooth.
- Add the heavy cream and continue to simmer for another 2-3 minutes, stirring until thickened. Remove from heat and stir in the vanilla extract and a pinch of salt.
- Drizzle the caramel glaze over the cooled cake, allowing it to drip down the sides.
- Top with chopped pecans while the glaze is still slightly warm.
Serving:
Slice the cake and serve. It’s great on its own, or you can pair it with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. Enjoy!
