Description
Indulge in the rich, buttery goodness of this Caramel Pecan Bundt Cake. With a moist crumb and a decadent caramel glaze, this cake is a perfect treat for any occasion.
Ingredients
Scale
For the cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup packed brown sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup sour cream
- 1 cup chopped pecans (toasted, optional)
For the caramel glaze:
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter
- 2 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
- pinch of salt
- 1/2 cup chopped pecans (optional, for garnish)
Topping:
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Generously grease and flour a 10–12 cup Bundt pan.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Make the cake batter: In a large bowl, cream the butter, sugars, and eggs. Add vanilla and sour cream. Gradually mix in the dry ingredients, then fold in the pecans.
- Bake the cake: Pour the batter into the prepared pan and bake for 50–60 minutes. Cool before removing from the pan.
- Prepare the caramel glaze: Cook brown sugar, butter, and milk until bubbling. Stir in vanilla and salt. Drizzle over the cooled cake.
- Finish with pecans: Sprinkle additional pecans on top of the glaze, if desired. Let set before serving.
Notes
- Store covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Add a tablespoon of caramel sauce to the batter for a stronger caramel flavor.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 38 g
- Sodium: 250 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
