If you have a sweet tooth and love the rich, nutty flavors of pecans combined with luscious caramel, then this Caramel Pecan Bundt Cake Recipe is going to become your new favorite indulgence. Picture a moist, tender cake bursting with warm cinnamon and crunchy pecan bits, all wrapped up with a dreamy, buttery caramel glaze that’s velvety and sweet. This cake isn’t just a dessert; it’s a celebration in every bite, perfect for sharing with loved ones or treating yourself on a cozy afternoon. The balance of textures and flavors is nothing short of magical, making this cake a timeless crowd-pleaser in any kitchen.
Ingredients You’ll Need
Each ingredient in this Caramel Pecan Bundt Cake Recipe is straightforward yet essential, coming together to create a harmony of flavor, texture, and color that’s impossible to resist. From the softness of the butter to the gentle spice of cinnamon and the crunch of pecans, each element shines in its own right.
- 2 1/2 cups all-purpose flour: Provides the perfect structure for a moist and tender cake.
- 2 teaspoons baking powder: Helps the cake rise beautifully, keeping it light.
- 1/2 teaspoon baking soda: Works alongside baking powder for the ideal texture.
- 1 teaspoon ground cinnamon: Adds a warm spice that complements the nuts and caramel wonderfully.
- 1 cup unsalted butter, softened: Gives the cake richness and a melt-in-your-mouth crumb.
- 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1 3/4 cups granulated sugar: Sweetens the cake evenly for that classic homemade taste.
- 1 teaspoon vanilla extract: Infuses a lovely aroma and depth of flavor.
- 4 large eggs: Bind the ingredients together while adding moisture and softness.
- 1 cup buttermilk: Adds tanginess and tenderness to the crumb.
- 1 1/2 cups chopped pecans: Provides delightful crunch and nutty flavor throughout the cake.
- 1/2 cup unsalted butter (for glaze): The base for a luscious caramel topping.
- 1 cup brown sugar, packed: Creates the deep, rich caramel flavor in the glaze.
- 1/4 cup heavy cream: Makes the caramel silky and smooth.
- 1 teaspoon vanilla extract (for glaze): Finishes the caramel with a warm, inviting note.
- 1/2 cup chopped pecans (optional, for garnish): Adds texture and elegance to the finished cake.
How to Make Caramel Pecan Bundt Cake Recipe
Step 1: Prepare the Dry Ingredients
Begin by whisking together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon in a medium bowl. This ensures the spices and leavening agents are evenly distributed throughout the cake batter, so you get a perfect rise and consistent flavor in every slice.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale in color. This step is the secret to achieving a tender crumb because creaming incorporates air into the batter, which expands during baking to give your cake volume.
Step 3: Add the Eggs and Vanilla
Incorporate the eggs one at a time, making sure each egg is fully mixed before adding the next. Then stir in the vanilla extract. This method prevents the batter from curdling and keeps everything perfectly combined while adding that classic vanilla warmth.
Step 4: Combine Dry Ingredients and Buttermilk
Now alternate adding the flour mixture and the buttermilk to the creamed butter and sugar, starting and ending with the dry ingredients. Fold the ingredients gently to keep the batter light. Finally, fold in the chopped pecans so that every bite has a satisfying nutty crunch.
Step 5: Make the Caramel Glaze
In a saucepan over medium heat, melt the butter for the glaze. Stir in the brown sugar and heavy cream, mixing constantly to prevent burning. Let this mixture simmer for three minutes to thicken and develop that rich caramel flavor. Remove from heat and stir in the vanilla extract, allowing the glaze to cool slightly until it’s thick enough to pour luxuriously over your delicious cake.
How to Serve Caramel Pecan Bundt Cake Recipe
Garnishes
Sprinkle some of the optional chopped pecans on top of your caramel glaze as soon as you’ve drizzled it over the cake. The pecans add a gorgeous texture contrast and a nutty aroma that invites everyone to dig in.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For those who adore a fruity balance, serve alongside warm apple compote or a handful of fresh berries to brighten the palate.
Creative Ways to Present
Try serving individual slices with a light dusting of powdered sugar and a drizzle of extra caramel sauce on the side for dipping. For a special occasion, top with edible gold leaf or a few toasted pecan halves to make the presentation as stunning as the flavors.
Make Ahead and Storage
Storing Leftovers
Store your leftover Caramel Pecan Bundt Cake Recipe covered tightly with plastic wrap or in an airtight container at room temperature. It will stay fresh for up to three days, maintaining its moist texture and rich flavor.
Freezing
You can freeze the cake either with or without the caramel glaze. Wrap it well in plastic wrap and then aluminum foil to protect it from freezer burn. When stored properly, it freezes beautifully for up to two months. Thaw overnight in the refrigerator before serving.
Reheating
If you want to enjoy a slice warm, gently reheat it in the microwave for about 15-20 seconds or in a low-temperature oven until just warmed through. This brings out the cake’s moistness and enhances the comforting aroma of caramel and pecans.
FAQs
Can I use a different nut instead of pecans?
Absolutely! Walnuts or almonds would work nicely as a substitute and offer their own unique flavor and crunch, though pecans remain the classic choice for this cake.
Do I have to use buttermilk?
While buttermilk adds tenderness and a subtle tang, you can use regular milk with a teaspoon of lemon juice or vinegar as a substitute to mimic the tanginess and acidity.
Is it necessary to let the caramel glaze cool before pouring?
Yes, letting the glaze cool slightly ensures it thickens enough so it coats the cake beautifully without running off entirely, giving that perfect sticky finish.
Can I make this cake gluten-free?
With a good quality gluten-free flour blend that measures cup-for-cup like all-purpose flour, you can make this cake gluten-free. Just be sure to check the blend contains xanthan gum to provide structure.
How long does this cake keep fresh?
When stored properly at room temperature, the cake stays fresh for 2-3 days. Refrigerating can extend it to about five days, but be sure to keep it well-covered to prevent drying out.
Final Thoughts
There’s something truly special about the Caramel Pecan Bundt Cake Recipe that feels like a warm hug in dessert form. Its buttery crumb combined with the rich caramel glaze and crunch of pecans make it irresistible. Whether it’s a festive gathering or a comforting treat on a quiet afternoon, this cake promises to delight anyone lucky enough to have a slice. I can’t wait for you to make and enjoy it as much as I do!
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Caramel Pecan Bundt Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American Southern
Description
A luscious Caramel Pecan Bundt Cake featuring moist cinnamon-spiced cake studded with crunchy pecans, topped with a rich homemade caramel glaze and garnished with toasted pecans for extra texture and flavor. Perfect for gatherings and celebrations, this cake combines classic Southern flavors in an elegant bundt shape.
Ingredients
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, softened
- 1/2 teaspoon salt
- 1 3/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup buttermilk
- 1 1/2 cups chopped pecans
Caramel Glaze Ingredients
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (optional, for garnish)
Instructions
- Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon thoroughly to ensure even distribution of leavening agents and spices.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes. This aerates the batter for a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition to ensure full incorporation. Stir in the vanilla extract for added flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk to the creamed mixture in three additions, beginning and ending with the dry ingredients. Mix gently after each addition until just combined to avoid overmixing. Fold in the chopped pecans evenly.
- Make the Caramel Glaze: In a medium saucepan over medium heat, melt the unsalted butter. Add the packed brown sugar and heavy cream, stirring constantly to prevent burning. Allow the mixture to simmer gently for 3 minutes until thickened and smooth.
- Finish the Glaze: Remove the saucepan from the heat and stir in the vanilla extract. Let the glaze cool slightly to thicken so it will coat the cake nicely.
- Bake the Cake: Preheat the oven to 350°F (175°C). Grease and flour a bundt pan thoroughly. Pour the batter evenly into the prepared pan and smooth the top. Bake for approximately 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
- Glaze and Garnish: Once the cake is cool, pour the caramel glaze evenly over the top, allowing it to drip down the sides. Garnish with additional chopped pecans if desired for extra crunch and decoration.
Notes
- Ensure all ingredients are at room temperature for the smoothest batter and best texture.
- Use fresh buttermilk or make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- To prevent sticking, grease and flour the bundt pan thoroughly or use a non-stick baking spray designed for baking.
- The caramel glaze can be made ahead and gently reheated before pouring over the cake.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- For a more intense caramel flavor, slightly toast the pecans before incorporating into the batter or as garnish.
