Description
A moist and flavorful Caramel Pecan Bundt Cake featuring a tender cinnamon-spiced batter studded with crunchy pecans, topped with a luscious homemade caramel glaze and garnished with extra pecans for added texture and nutty richness. Perfect for dessert or special occasions.
Ingredients
Scale
Cake Batter
- 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
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (optional, for garnish)
Instructions
- Prepare Cake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon until well combined to ensure even distribution of leavening agents and spice.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color, which helps achieve a tender cake crumb.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate. Then stir in the vanilla extract for flavor.
- Combine Dry Ingredients and Buttermilk: Alternately add the dry flour mixture and buttermilk to the creamed mixture, starting and ending with the dry ingredients. Gently fold in the chopped pecans to distribute evenly without overmixing.
- Make the Caramel Glaze: In a saucepan over medium heat, melt the butter. Add brown sugar and heavy cream, stirring constantly to prevent burning. Let the mixture simmer for 3 minutes until thickened and smooth.
- Finish the Caramel Sauce: Remove the caramel from heat and stir in vanilla extract. Allow the glaze to cool slightly to thicken before using.
Notes
- Ensure butter is softened to room temperature for easier creaming with sugar.
- Do not overmix the batter once dry ingredients are added to prevent a dense cake.
- Let the caramel glaze cool slightly but remain pourable before drizzling over the cake.
- The extra pecans for garnish add a nice crunch and visual appeal but are optional.
- If buttermilk is unavailable, substitute with 1 cup milk plus 1 tablespoon lemon juice or vinegar, let sit for 5 minutes.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
