Caramel pecan bundt cake

A Caramel Pecan Bundt Cake is a rich, moist dessert with layers of flavor that combine the sweetness of caramel and the crunch of pecans. Here’s a recipe to make one:

Ingredients:

For the Cake:

• 2 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon (optional)
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs, at room temperature
• 1 tsp vanilla extract
• 1 cup sour cream (or buttermilk for a slightly tangier flavor)
• 1 ½ cups chopped pecans (lightly toasted for extra flavor, optional)

For the Caramel Glaze:

• ½ cup unsalted butter
• 1 cup packed light brown sugar
• ¼ cup heavy cream
• 1 tsp vanilla extract
• Pinch of salt
• 1 cup chopped pecans (for topping)

Instructions:

Make the Cake:

1. Preheat the oven to 350°F (175°C). Grease and flour a 10-12 cup Bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
3. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3-5 minutes.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Add the flour mixture in three batches, alternating with the sour cream (or buttermilk), beginning and ending with the dry ingredients. Mix until just combined.
6. Fold in the toasted pecans (if using), making sure they are evenly distributed throughout the batter.
7. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Make the Caramel Glaze:

1. In a saucepan, melt the butter over medium heat. Stir in the brown sugar and bring to a gentle simmer. Cook for 2-3 minutes, stirring constantly until the sugar has dissolved and the mixture is smooth.
2. Add the heavy cream and continue to simmer for another 2-3 minutes, stirring until thickened. Remove from heat and stir in the vanilla extract and a pinch of salt.
3. Drizzle the caramel glaze over the cooled cake, allowing it to drip down the sides.
4. Top with chopped pecans while the glaze is still slightly warm.

Serving:

Slice the cake and serve. It’s great on its own, or you can pair it with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. Enjoy!