Butter Pecan Bundt Cake
Ingredients:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup buttermilk
1 ½ cups chopped pecans, toasted
1 tsp butter extract (optional, for extra buttery flavor)
For the Glaze:
¼ cup unsalted butter
½ cup brown sugar, packed
2 tbsp heavy cream
½ tsp vanilla extract
½ cup chopped pecans, toasted (for garnish)
Directions:
Preheat Oven:
Preheat your oven to 325°F (165°C). Grease and flour a Bundt pan.
Prepare the Batter:
In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in vanilla and butter extract.
Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this to the wet ingredients, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.
Add the Pecans:
Fold in the toasted pecans, ensuring they’re evenly distributed throughout the batter.
Bake the Cake:
Pour the batter into the prepared Bundt pan and spread it out evenly. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Prepare the Glaze:
In a small saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream, stirring until the sugar is dissolved. Let the mixture come to a boil, then remove from heat and stir in vanilla extract.
Glaze the Cake:
Once the cake has cooled, drizzle the warm glaze over the top. Sprinkle the extra toasted pecans over the glaze as garnish.
Serve:
Slice and enjoy the rich, buttery flavor of this pecan-filled Bundt cake!
Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes
Kcal: Approximately 450 kcal per serving | Servings: 12-14