Description
Caramel Pecan Bundt Cake
Indulge in a moist bundt cake covered with a velvety caramel glaze and toasted pecans. Perfect for family brunch or a festive dessert table!
Ingredients
2 ¾ cups flour
1 tsp baking powder
½ tsp salt
1 cup softened butter
1 ½ cups sugar
4 eggs
2 tsp vanilla extract
1 cup milk
Topping: 1 ½ cups pecans, ¾ cup caramel sauce, 1 cup powdered sugar
Instructions
Preheat to 175°C. Grease your bundt pan generously.
Combine flour, baking powder, and salt.
Beat butter and sugar until creamy. Add eggs, one at a time.
Add vanilla, then alternate between mixing in dry ingredients and milk.
Pour into pan. Bake 50–55 minutes. Cool completely.
Drizzle caramel sauce, then sprinkle pecans. Serve joyfully!
#BundtLoveBites
Step-by-Step Guide
1. Prep: Preheat your oven to 175°C (350°F). Use a pastry brush to thoroughly coat every crevice of a 10-12 cup Bundt pan with softened butter or non-stick baking spray. This is crucial for a clean release.
2. Mix Dry Ingredients: In a medium bowl, whisk together the 2 ¾ cups flour, 1 tsp baking powder, and ½ tsp salt. This ensures even distribution of leavening agents.
3. Cream Butter & Sugar: In a large mixing bowl, beat the softened butter and sugar on medium-high speed for 3-4 minutes until the mixture is very pale, light, and fluffy. This step incorporates air for a tender crumb.
4. Add Eggs & Vanilla: Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the bowl. Mix in the vanilla extract.
5. Combine Wet & Dry: With the mixer on low, add about one-third of the dry ingredients, followed by half of the milk. Repeat, ending with the final third of dry ingredients. Mix just until combined—do not overmix.
6. Bake & Cool: Pour the batter into the prepared pan and smooth the top. Bake for 50-55 minutes, or until a skewer inserted comes out clean. Let the cake cool in the pan on a wire rack for 25 minutes before inverting it onto the rack to cool completely.
Serving Suggestions
Serve this elegant cake at room temperature. For an extra touch, warm individual slices for 10-15 seconds and add a scoop of high-quality vanilla bean ice cream or a dollop of freshly whipped cream. A light dusting of powdered sugar over the caramel and pecans adds visual appeal. Pair with strong coffee or a dessert wine like a late-harvest Riesling.
How-to Summary
Grease a Bundt pan. Whisk dry ingredients. Cream butter and sugar until fluffy. Beat in eggs and vanilla. Alternately add dry mix and milk. Bake at 175°C for 50-55 minutes. Cool completely. Drizzle with caramel sauce and top with toasted pecans.
Frequently Asked Questions
Can I make this cake ahead of time? Absolutely. Bake and cool the cake completely, then wrap it tightly in plastic wrap and store at room temperature for up to 2 days. Add the caramel and pecans just before serving to maintain texture.
How do I toast the pecans? Spread them on a baking sheet and bake at 175°C for 5-8 minutes, stirring once, until fragrant. Let them cool before using.
My cake stuck to the pan. How can I prevent this? Ensure you grease the pan extremely thoroughly, getting into all the nooks. Let the cake cool in the pan for the full 25 minutes—this allows it to contract slightly, making release easier.
Can I use a different nut? Yes, walnuts or hazelnuts would be excellent substitutes. Toast them first for the best flavor.
Why is my cake dense? The most common causes are overmixing the batter after adding the flour (which develops gluten) or incorrectly measuring the flour. Spoon the flour into the measuring cup and level it off.
Common Mistakes to Avoid
- Not Greasing the Pan Enough: This is the #1 cause of Bundt cake disasters. Be generous and meticulous.
- Overmixing the Batter: Once the flour is added, mix only until just combined to avoid a tough, dense cake.
- Adding Topping Too Soon: Applying caramel to a warm cake will cause it to melt and soak in, making the cake soggy. Patience is key.
- Using Cold Ingredients: Ensure your butter, eggs, and milk are at room temperature for a smooth, well-emulsified batter that bakes evenly.
Conclusion
This Caramel Pecan Bundt Cake is a show-stopping dessert that masterfully balances rich, buttery cake with the decadent crunch of caramel and pecans. By following the detailed steps and avoiding common pitfalls, you’ll achieve a bakery-quality result perfect for any celebration. Its stunning presentation and crowd-pleasing flavor are sure to make it a requested favorite for years to come.
