Description
A moist, buttery bundt cake topped with a rich, gooey homemade caramel and toasted pecan glaze.
Ingredients
1.25 cups unsalted butter, divided
1/2 cup packed light brown sugar
1.5 cups pecan halves
2 cups granulated sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
3 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
Instructions
Step 1: Preheat oven to 350°F and grease a 10-inch Bundt pan thoroughly.
Step 2: Melt 1/4 cup butter and mix with brown sugar; pour into the bottom of the pan and top with pecans.
Step 3: Cream remaining 1 cup butter with granulated sugar until light and fluffy.
Step 4: Beat in eggs one at a time, then stir in vanilla extract.
Step 5: Whisk together flour, baking powder, and salt.
Step 6: Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with flour.
Step 7: Pour batter over pecans and bake for 55-65 minutes until a tester comes out clean.
Step 8: Cool in pan for 10 minutes, then invert onto a serving plate while warm.
Notes
Ensure you flip the cake while warm to prevent sticking. Use high-quality pecans for the best flavor profile.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 485 kcal
- Sugar: 42g
- Sodium: 210mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
