If you are craving a dessert that perfectly balances rich, buttery sweetness with the satisfying crunch of nuts, the Caramel Pecan Bundt Cake Recipe is your new best friend in the kitchen. This delightful cake combines moist, tender crumb infused with warm cinnamon and toasted pecans, all drizzled with a luscious caramel glaze that seeps into every nook and cranny. Whether you’re baking for a festive occasion or a cozy afternoon treat, this Caramel Pecan Bundt Cake Recipe will impress everyone at the table and have them asking for seconds.
Ingredients You’ll Need
This recipe uses simple, pantry-friendly ingredients that come together beautifully to create depth of flavor and texture. From the soft crumb provided by buttermilk to the toasty crunch of pecans, each ingredient plays a vital role in making this cake unforgettable.
- All-purpose flour (2 1/2 cups): The sturdy base that gives the cake its perfect structure and tenderness.
- Baking powder (2 teaspoons): Helps the cake rise to a light, airy consistency.
- Baking soda (1/2 teaspoon): Works alongside baking powder to ensure fluffiness.
- Ground cinnamon (1 teaspoon): Adds a warm spice note that complements the pecans wonderfully.
- Unsalted butter, softened (1 cup): Provides richness and moisture for a tender crumb.
- Salt (1/2 teaspoon): Enhances all the sweetness and balances the flavors.
- Granulated sugar (1 3/4 cups): Sweetens the batter to create that classic cake taste everyone loves.
- Vanilla extract (1 teaspoon): Infuses the batter and glaze with aromatic sweetness.
- Large eggs (4): Bind everything together while adding moisture and structure.
- Buttermilk (1 cup): Tenderizes the crumb and adds a subtle tang that pairs beautifully with caramel.
- Chopped pecans (1 1/2 cups plus 1/2 cup optional for garnish): Brings a toasty crunch that’s signature to this recipe.
- Brown sugar, packed (1 cup): Key for the caramel glaze’s deep, molasses-like sweetness.
- Heavy cream (1/4 cup): Combines with butter and sugar to create a rich, creamy glaze.
How to Make Caramel Pecan Bundt Cake Recipe
Step 1: Prepare the Dry Ingredients
Begin by whisking together the flour, baking powder, baking soda, salt, and ground cinnamon in a medium bowl. This step ensures that the leavening agents and spices evenly distribute throughout the cake, setting the stage for consistent texture and flavor.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This process incorporates air, which is essential for the cake’s tender rise. A stand mixer or hand mixer works well here, but a good arm workout with a whisk can be satisfying too!
Step 3: Add Eggs and Vanilla
Next, add the eggs one at a time, making sure each is fully mixed in before adding the next. This approach helps maintain the batter’s smooth texture. Stir in the vanilla extract for that lovely fragrant base note that ties all the other flavors together.
Step 4: Alternate Adding Dry Ingredients and Buttermilk
Now it’s time to bring it all together by alternating spoonfuls of the dry mixture and the buttermilk into the butter-egg mixture. Start and finish with the dry ingredients. This careful folding preserves the airiness of the batter while creating a moist, tender crumb that melts in your mouth.
Step 5: Fold in Chopped Pecans
Gently fold the chopped pecans into the batter. These add that delightful crunch and a nutty depth that elevates this cake from ordinary to extraordinary. You’ll want them evenly dispersed for that perfect bite every time.
Step 6: Make the Caramel Glaze
In a saucepan over medium heat, melt the butter and then stir in the brown sugar and heavy cream. Keep stirring constantly while letting it simmer for 3 minutes to develop a silky, rich glaze. Remove from heat and blend in the vanilla extract. Let the glaze cool slightly to thicken before glazing the cake.
How to Serve Caramel Pecan Bundt Cake Recipe
Garnishes
For an irresistible finishing touch, sprinkle the remaining chopped pecans over the top of the glazed cake. You can also dust with a light sprinkle of powdered sugar for extra wow factor. Freshly whipped cream makes a luscious accompaniment that balances the caramel’s sweetness.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of crème fraîche. For a warm twist, serve alongside cinnamon-spiced tea or a rich cup of coffee to bring out the cozy flavors in the cake.
Creative Ways to Present
Try placing the cake on a rustic wooden platter for a homestyle vibe or on a sleek cake stand for a more polished look. Slice into thick wedges and drizzle any remaining caramel glaze over each plate for an extra showstopper when serving guests. You might even serve it with a few fresh figs or sliced pears on the side for a seasonal touch.
Make Ahead and Storage
Storing Leftovers
Store any leftover Caramel Pecan Bundt Cake Recipe tightly covered at room temperature for up to 3 days. If your kitchen is warm, refrigerate in an airtight container to keep the glaze from becoming sticky or melting.
Freezing
This cake freezes wonderfully! Wrap it securely in plastic wrap and foil, then freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge and bring to room temperature before serving for best flavor and texture.
Reheating
To gently warm slices, pop them into a microwave for 10-15 seconds or place them in a low oven (300°F) wrapped loosely in foil for about 10 minutes. This step refreshes the softness and intensifies the aroma of the caramel and pecans.
FAQs
Can I substitute walnuts for pecans in this Caramel Pecan Bundt Cake Recipe?
Absolutely! Walnuts provide a similar texture and flavor contrast, making them a great alternative if you’re out of pecans or prefer walnuts.
Is it necessary to use buttermilk, or can I use regular milk?
Buttermilk adds a subtle tang and helps tenderize the crumb, but you can substitute regular milk mixed with a tablespoon of lemon juice or vinegar to mimic its effect.
How do I prevent the cake from sticking to the Bundt pan?
Make sure to thoroughly grease and flour your Bundt pan before pouring the batter in. Using a baking spray with flour or brushing with melted butter followed by flour works best for easy release.
Can I make the caramel glaze ahead of time?
Yes, you can prepare the caramel glaze a day in advance. Just store it in the fridge and gently rewarm it before glazing the cake to bring back its pourable consistency.
What’s the best way to chop pecans for this recipe?
A rough chop works best, giving your cake varied nutty bites. You can use a sharp knife or a food processor with short pulses to avoid over-chopping.
Final Thoughts
This Caramel Pecan Bundt Cake Recipe truly feels like a warm hug from the inside out. Every bite bursts with buttery, caramel goodness and nutty crunchy texture that’s hard to resist. Whether you’re baking it for a special occasion or a cozy weekend treat, it’s sure to become a treasured favorite. So gather your ingredients, have fun baking, and enjoy sharing this delicious cake with loved ones — they will thank you for it!
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Description
This Caramel Pecan Bundt Cake is a delightful dessert featuring a moist, cinnamon-spiced cake studded with crunchy pecans and topped with a rich, buttery caramel glaze. Perfect for special occasions or a cozy treat, the cake combines the warmth of cinnamon and toasted pecans with the indulgent sweetness of caramel.
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 Cake Batter: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy, ensuring a smooth texture for the cake.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition to fully incorporate them. Then, stir in the vanilla extract to enhance the flavor.
- Combine Dry Ingredients and Buttermilk: Alternately add the dry flour mixture and buttermilk to the creamed butter and sugar, beginning and ending with the dry ingredients. Mix gently to maintain a tender crumb. Finally, fold in the chopped pecans carefully to distribute throughout the batter.
- Make the Caramel Glaze: In a saucepan over medium heat, melt the unsalted butter. Add the packed brown sugar and heavy cream, stirring constantly until the mixture comes to a simmer. Allow it to simmer gently for 3 minutes to thicken and develop flavor.
- Finish the Glaze: Remove the saucepan from the heat and stir in the vanilla extract. Let the caramel glaze cool slightly until it thickens to a pourable consistency, ideal for drizzling over the cake.
Notes
- To toast pecans for extra flavor, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes before chopping.
- Ensure butter is softened at room temperature for easier creaming with sugar.
- For an even richer cake, consider adding a pinch of nutmeg along with cinnamon.
- Allow the cake to cool completely before applying the caramel glaze to prevent it from melting too much.
- Optional: Garnish the glazed cake with extra chopped pecans for added texture and presentation.
