Butter Pecan Bundt Cake
This Butter Pecan Bundt Cake recipe is rich, buttery and delicious! It combines the flavors of butter, brown sugar, vanilla extract, cinnamon and pecans. And not only is this cake delicious… but the aroma in your kitchen while this is baking is simply incredible.
Ingredients
Cake
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 freshly grated teaspoon nutmeg
- 3/4 cup unsalted Challenge butter (room temperature)
- 1 cup granulated sugar
- 3/4 cup brown sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk (any but non-fat)
- 1 cup sour cream (full fat preferred)
- 1/2 cup chopped pecans
Glaze
- 4 tablespoons Challenge butter, melted
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon dark rum (optional, but delicious)
- 1/3 cup toasted pecans, chopped
Instructions
Cake
- Heat oven to 325 degrees F. Grease and flour a Bundt pan. This is an essential step for properly removing the baked cake, so be sure to do a thorough job. (Pan Release may be used for this.)
- In a medium bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg. Set aside.
- In the bowl of an electric mixer, blend the butter until fully smooth.
- Add both sugars and beat on medium speed for 1 to 2 minutes. The mixture should be light and fluffy and fully blended.
- While still mixing, add the eggs, one at a time, with a few seconds of blending in between each egg.
- While slowly mixing, slowly add about half of the flour mixture, then pour in the vanilla extract and milk.
- Add the second half of the flour and then the sour cream.
- Blend just until all of the ingredients are well incorporated, then add the pecans and blend until combined.
- Pour/scoop batter into prepared pan, using a spatula to smooth the top, as needed.
- Bake for 60 to 70 minutes, or until a wooden pick inserted in the center comes out clean, or with a few moist crumbs (but no wet batter).
- Cool in the pan, sitting on a wire rack, until the pan is cool (or just barely warm) to the touch - at least 1 hour.
- Gently use a small spatula to loosen the cake around the center and edges of the pan. Invert the cake onto a plate, give the pan a good firm tap on the bottom, and then lift up pan.
- While the oven is still on, spread the 1/3 cup chopped pecans (for the top of the cake) onto a baking sheet and bake for about 3 minutes, or until fragrant. Remove from oven and allow to cool.
Glaze
- Once the cake is cool and has been removed from the pan, prepare the glaze by melting the butter in a medium size bowl, then add the powdered sugar and use a small whisk to combine.
- Add the vanilla extract and rum and whisk. The glaze with thicken as it sits a room temperature, so you can play around with how thick you want it before pouring it over the cake.
- As soon as you've added the glaze to the cake, sprinkle with the toasted pecans.
- Allow to the icing to set just a bit, then slice and enjoy!
Notes
Use our Pan Release instead of greasing and flouring the pan for a perfect Bundt Cake!
This Butter Pecan Bundt Cake would be a gorgeous addition to any holiday meal!
This cake will remain fresh and delicious for 1 to 3 days. Store covered and at room temperature.
Feel free to microwave a slice for 10 seconds or so to enjoy with coffee... at least that's what I like to do!
Here are a couple tips to make sure the Bundt cake comes out of the pan beautifully...Be sure to properly prepare the Bundt pan by rubbing a bit of butter over ever little part of the inside of the pan, then add flour and shake the pan around until each bit is evenly (but lightly) coated. Once the cake is fully baked (be sure to check with a wooden pick), allow the cake to cool fully before attempting to remove from the pan.Once cool, use a small spatula to loosen around the edges (and around the center metal core) just a bit, and then invert the cake onto a place. Give a good hard tap or two, and then pull up on the pan.
Attribution
Recipe and photo used with permission from: Challenge Dairy
