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
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 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.
