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Caramel Pecan Bundt Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 35 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12–14 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Caramel Pecan Bundt Cake is a rich and moist dessert featuring a tender crumb infused with cinnamon and studded with chopped pecans. Topped with a luscious homemade caramel glaze with pecans for garnish, it’s perfect for special occasions or a decadent treat.

Ingredients

Dry Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt

Wet Ingredients and Cake Batter

  • 1 cup unsalted butter, softened
  • 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 packed brown sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans (optional, for garnish)

Instructions

  1. Prepare Cake Batter: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
  2. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 3 to 4 minutes.
  3. Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition to ensure they are fully incorporated. Stir in the vanilla extract thoroughly.
  4. Combine Dry and Wet Ingredients: Alternate adding the dry flour mixture and buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Mix gently but thoroughly to create a smooth batter. Fold in the 1 1/2 cups of chopped pecans evenly throughout the batter.
  5. Make the Caramel Glaze: In a saucepan over medium heat, melt the 1/2 cup butter. Add the packed brown sugar and heavy cream, stirring constantly to combine. Allow the mixture to simmer gently for 3 minutes to thicken slightly and develop flavor.
  6. Finish Glaze: Remove the caramel mixture from heat and stir in the vanilla extract. Let the glaze cool slightly at room temperature until it thickens enough to drizzle over the cake after baking.
  7. Assembly and Baking (Implied): Pour the prepared batter into a greased bundt cake pan, and bake at 350°F (175°C) for approximately 50-60 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool before drizzling with the caramel glaze and garnishing with the remaining chopped pecans if desired.

Notes

  • Ensure butter is softened to room temperature for better creaming results.
  • Be careful not to overmix batter after adding flour to keep the cake tender.
  • The caramel glaze can be made in advance and gently reheated before serving.
  • Use a bundt pan properly greased to prevent sticking and achieve a lovely shape.
  • Check doneness with a toothpick before removing cake from oven to avoid underbaking.

Find it online: https://slsrecipes.com/caramel-pecan-bundt-cake-recipe/