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
Scale
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.
