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Butter Pecan Bundt Cake Recipe

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This Butter Pecan Bundt Cake is a moist and buttery American dessert loaded with toasted pecans for a delightful crunch. The cake features warm spices like cinnamon and nutmeg, and is topped with a sweet vanilla glaze and extra toasted pecans that elevate its rich flavors, making it perfect for cozy gatherings or special occasions.

Ingredients

Cake

  • 3 cups all purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 3/4 cup unsalted Challenge butter, room temperature
  • 1 cup granulated sugar
  • 3/4 cup brown sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup non-fat milk (any kind)
  • 1 cup full fat sour cream
  • 1/2 cup chopped pecans

Glaze

  • 4 tablespoons Challenge butter, melted
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup toasted pecans, chopped

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F. Thoroughly grease and flour a bundt pan to ensure the cake releases easily after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside for later use.
  3. Cream Butter and Sugars: In an electric mixer bowl, beat the butter until smooth. Add the granulated and brown sugars, mixing on medium speed for 1-2 minutes until light and fluffy.
  4. Add Eggs: While mixing, add eggs one at a time, blending briefly after each addition to fully incorporate them.
  5. Combine Flour Mixture and Liquids: Gradually add half of the flour mixture while mixing slowly, then pour in the vanilla extract and milk. Next, add the remaining flour mixture followed by the sour cream. Blend just until all ingredients are combined.
  6. Add Pecans and Pour Batter: Fold in the chopped pecans carefully, then pour and spread the batter evenly into the prepared bundt pan.
  7. Bake the Cake: Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs but no wet batter.
  8. Cool the Cake: Let the cake cool in the pan on a wire rack until the pan is cool or just barely warm to the touch (at least 1 hour). Use a small spatula to loosen the edges and center, then invert the cake onto a plate.
  9. Toast Pecans: While the oven is still warm, spread the 1/3 cup chopped pecans on a baking sheet and toast for about 3 minutes until fragrant. Remove and cool.
  10. Prepare the Glaze: In a medium bowl, melt the butter. Whisk in powdered sugar until smooth, then add vanilla extract and whisk again. The glaze will thicken as it rests at room temperature.
  11. Glaze the Cake: Pour the glaze over the cooled cake evenly, then immediately sprinkle it with the toasted pecans.
  12. Set and Serve: Allow the glaze to set slightly before slicing. Enjoy your delicious Butter Pecan Bundt Cake!

Notes

  • Storage at Room Temperature: Store the cake wrapped tightly in plastic wrap or in an airtight container for 2-3 days to prevent drying out.
  • Refrigeration: For longer freshness, store in the refrigerator wrapped well for up to 5-7 days.
  • Freezing: Freeze the cake up to 3 months by wrapping tightly in plastic wrap and aluminum foil or placing in a freezer-safe container. Thaw overnight in the fridge or a few hours at room temperature before serving.

Find it online: https://bitezly.com/butter-pecan-bundt-cake-recipe-2/