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Caramel Pecan Bundt Cake

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Warm, nutty, and impossibly moist, this Caramel Pecan Bundt Cake is perfect for gatherings or cozy treats, featuring tender cake and a silky caramel glaze.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 710
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 1/2 cups all-purpose flour Use measured, spooned-and-level flour for the best texture.
  • 2 tsps baking powder Helps the cake rise and stay light.
  • 1/2 tsp baking soda Balances acidity from the sour cream and adds tenderness.
  • 1/2 tsp salt Enhances overall flavor.
Wet Ingredients
  • 1 cup unsalted butter, softened Room temperature butter creams easily and gives a rich crumb.
  • 2 cups granulated sugar Provides sweetness and helps create a tender cake.
  • 4 large eggs Use room temperature eggs for better emulsion and rise.
  • 1 cup sour cream Adds moisture and a slight tang for a tender crumb.
  • 2 tsps vanilla extract Brings warm, aromatic flavor to the batter.
Pecan Ingredients
  • 1 1/2 cups chopped pecans, toasted Toasting intensifies the nutty flavor and crunch.
  • 1/2 cup butter (for caramel glaze) Provides a silky base for the caramel.
  • 1 cup brown sugar Creates deep caramel flavor and a glossy glaze.
  • 1/2 cup heavy cream Makes the glaze smooth and pourable.
  • 1 tsp vanilla extract (for caramel glaze) Finishes the glaze with a warm note.
  • 1/2 cup toasted pecans (for garnish) Adds a final crunchy, nutty topping.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 10-inch Bundt pan. Tip: Grease the pan thoroughly, getting into the ridges, or brush with melted butter and dust lightly with flour.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
  3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3 to 5 minutes.
  4. Add the eggs one at a time, beating well after each addition so the mixture remains smooth.
  5. Mix in the sour cream and 2 teaspoons vanilla extract until incorporated and the batter is smooth.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  7. Fold in the 1 1/2 cups chopped toasted pecans gently with a spatula, keeping the batter airy.
  8. Pour the batter into the prepared Bundt pan and smooth the top lightly.
Baking
  1. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Ovens vary, so start checking at 50 minutes.
  2. Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack to finish cooling.
Caramel Glaze
  1. For the caramel glaze, melt 1/2 cup butter, 1 cup brown sugar, and 1/2 cup heavy cream in a saucepan over medium heat, stirring until smooth and slightly thickened.
  2. Remove the glaze from heat, stir in 1 teaspoon vanilla extract, and let it cool slightly so it is warm but not hot.
  3. Pour the warm caramel glaze over the warm cake, allowing it to run into the ridges and coat the top and sides.
  4. Garnish the glazed cake with 1/2 cup toasted pecans, pressing them lightly so they adhere to the glaze.

Nutrition

Serving: 1gCalories: 710kcal

Notes

Bring eggs and butter to room temperature for an even batter. Toast pecans in a dry skillet for 3 to 5 minutes until fragrant, stirring often to avoid burning. Use a thin knife to loosen the cake edges if it seems stuck before inverting. Store the cake covered at room temperature for up to 3 days. Refrigerate an airtight cake for up to 5 days. Let refrigerated slices come to room temperature before serving for the best texture.

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