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Caramel Pecan Bundt Cake

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A moist and tender Bundt cake studded with toasted pecans and topped with a warm caramel glaze, perfect for celebrations or afternoon tea.

  • Author: daniel-kim
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 80 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 cup sour cream
  • 2 tsp vanilla extract
  • 1 1/2 cups chopped pecans, toasted
  • 1/2 cup butter (for glaze)
  • 1 cup brown sugar
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract (for glaze)
  • 1/2 cup toasted pecans (for garnish)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly.
  2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  3. Cream butter and sugar in a large mixing bowl until light and fluffy.
  4. Add eggs one at a time, beating well after each.
  5. Mix in sour cream and vanilla until incorporated.
  6. Gradually add the dry ingredients and mix until just combined.
  7. Fold in chopped pecans gently with a spatula.
  8. Pour the batter into the prepared Bundt pan and smooth the top.
  9. Bake for 50 to 60 minutes, until a toothpick comes out clean.
  10. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack.
  11. For the glaze, melt butter in a saucepan over medium heat. Stir in brown sugar and heavy cream.
  12. Bring to a simmer and cook for 3 to 4 minutes until smooth.
  13. Stir in vanilla. Let cool for 5 minutes before pouring over the cake.
  14. Garnish with toasted pecans.

Notes

Toast the pecans before adding for extra flavor. Store covered at room temperature for up to 2 days.

Nutrition

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