Pecan Bundt Cake with Caramel Glaze
This decadent pecan Bundt cake features a moist, buttery interior studded with toasted pecans and a luscious caramel glaze topping. Perfect for celebrations or as a treat with coffee, it’s a dessert that’s sure to impress.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 4 eggs at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup toasted pecans chopped
- 1/2 cup caramel sauce for glazing
Instructions
Prepare the Cake Batter:
- Preheat the oven to 350°F (175°C) and grease the Bundt pan. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- Using an electric mixer, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually mix the dry ingredients into the wet ingredients, alternating with the sour cream. Fold in the toasted pecans.
Bake the Cake:
- Pour the batter into the prepared Bundt pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Glaze:
- Allow the cake to cool in the pan for 15 minutes, then transfer it to a cooling rack to cool completely. Drizzle the caramel sauce over the cake before serving.
Notes
- Serving Suggestions: Serve with a scoop of vanilla ice cream for an extra indulgent dessert.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days.
- Toasting Pecans: Toast pecans in a dry skillet over medium heat until fragrant, about 5 minutes.
- Caramel Sauce: Use store-bought or homemade caramel sauce for the glaze.