Pecan Caramel Bundt Cake

by

Pecan Caramel Bundt Cake

Introduction**

Indulge in a slice of pure decadence with this Pecan Caramel Bundt Cake. This moist, buttery cake is generously studded with toasted pecans and bathed in a luscious homemade caramel glaze. Perfect for holidays, family gatherings, or when you crave something truly special, this cake brings warmth, sweetness, and nostalgia to every bite.

Ingredients**

For the Cake:

  • 2 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 1 ½ cups chopped pecans, toasted

For the Caramel Glaze:

  • 1 cup packed light brown sugar
  • ½ cup unsalted butter
  • ¼ cup heavy cream
  • 1 tsp vanilla extract
  • Pinch of salt

Optional Topping:

  • Whole or chopped pecans for garnish

Instructions**

** Prepare the Cake Batter**

  1. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream butter and sugar together until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla.
  5. Alternately add flour mixture and buttermilk, beginning and ending with flour. Mix just until combined.
  6. Fold in the toasted pecans.

** Bake**

  1. Pour the batter into the prepared Bundt pan and smooth the top.
  2. Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
  3. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

** Make the Caramel Glaze**

  1. In a saucepan over medium heat, combine brown sugar and butter. Stir until the butter is melted and the sugar is dissolved.
  2. Add heavy cream and a pinch of salt, bring to a gentle boil, and cook for 2–3 minutes while stirring.
  3. Remove from heat and stir in vanilla. Let it cool slightly until thick but pourable.

Finish**

  1. Pour the warm caramel glaze over the cooled cake.
  2. Garnish with extra pecans.
  3. Let the glaze set slightly before slicing.

Methods**

  • Toasting Pecans: Toast pecans in a dry skillet over medium heat for 5–7 minutes, stirring frequently until fragrant.
  • Perfect Bundt: Grease every crevice of the pan well, and dust lightly with flour to prevent sticking.
  • Glazing: For a thicker glaze layer, let the first coat soak in, then drizzle more on top.

History**

Pecan cakes and caramel desserts have deep roots in Southern American baking. Pecans, native to North America, are beloved for their buttery flavor and crunchy texture. Bundt cakes became popular in the 1950s when Nordic Ware trademarked the iconic fluted pan — bringing decorative, easy-to-slice cakes to family tables across the country.

Benefits**

  • Nutrient-Rich Nuts: Pecans provide healthy fats, fiber, and antioxidants.
  • Homemade Goodness: Baking from scratch means no preservatives and full flavor.
  • Comfort Food: This cake brings comfort and joy to celebrations and simple afternoons alike.

Formation**

This cake’s formation relies on the Bundt pan’s unique design, which ensures even baking and a beautiful presentation. The caramel glaze seeps into the cake’s crevices, infusing each slice with rich, buttery sweetness.

Nutrition (Approximate per Slice)**

  • Calories: ~450 kcal
  • Fat: 25g
  • Carbs: 55g
  • Protein: 6g
  • Fiber: 2g

(Values may vary based on serving size and glaze amount.)

Conclusion**

A Pecan Caramel Bundt Cake is more than just dessert — it’s a showstopper that brings people together, fills the room with a heavenly aroma, and satisfies every sweet craving. Serve it with coffee or a scoop of vanilla ice cream for an unforgettable treat.

For the Lovers**

This cake is loved by nut lovers, caramel enthusiasts, and anyone who appreciates the art of baking. It’s a symbol of Southern hospitality and a warm welcome at any gathering.

Leave a Comment