Introduction: This indulgent Caramel Pecan Bundt Cake is perfect for any occasion. Bursting with crunchy pecans, soft cake, and a rich caramel glaze that oozes over the top, this recipe is sure to impress. Whether baking for a family gathering or treating yourself, this cake delivers the ultimate combination of sweetness and texture.
Recipe:
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 ½ cups chopped pecans
For the Caramel Glaze:
- 1 cup brown sugar, packed
- ½ cup heavy cream
- 4 tbsp unsalted butter
- 1 tsp vanilla extract
- A pinch of salt
Instructions:
- Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- In a large mixing bowl, beat the butter and sugar until fluffy. Add eggs one at a time, then mix in the vanilla.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Fold in the chopped pecans.
- Pour the batter into the prepared pan and bake for 50–60 minutes, or until a toothpick inserted comes out clean. Cool for 15 minutes before transferring to a wire rack.
- Make the Caramel Glaze:
- In a saucepan, combine brown sugar, heavy cream, and butter over medium heat. Stir until the sugar dissolves, then bring to a boil. Let it simmer for 3–5 minutes, stirring frequently.
- Remove from heat and stir in vanilla and salt. Allow the glaze to cool slightly.
- Assemble:
- Pour the caramel glaze over the cooled cake, letting it drip over the sides. Garnish with extra pecans if desired.
Enjoy your decadent Caramel Pecan Bundt Cake!
