Caramel Pecan Bundt Cake

Introduction

Caramel Pecan Bundt Cake is a heavenly dessert that combines the nutty crunch of pecans with the silky sweetness of caramel. This buttery, moist cake baked in a Bundt pan is a classic favorite for holidays, celebrations, or even a cozy tea-time indulgence. It’s easy to prepare and makes a stunning centerpiece for any dessert table.

History

The Bundt cake originates from Europe but became popular in the United States in the 1950s. The shape comes from the German word “Bund,” meaning “a gathering,” which makes this cake perfect for social events. Adding pecans—a southern staple— and caramel gives it an American twist, combining tradition and indulgence in every bite.

Ingredients

For the Cake:

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar, packed
3 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 1/2 cups chopped pecans

For the Caramel Sauce:

1 cup light brown sugar, packed
1/2 cup heavy cream
1/2 cup unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon salt

Garnish:

Whole or chopped toasted pecans

Instructions

For the Cake:

Preheat and Prepare the Pan:

Preheat your oven to 325°F (165°C).
Grease a 10-12 cup Bundt pan thoroughly with butter and dust with flour to prevent sticking.

Mix Dry Ingredients:

In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugars:

In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy (about 3 minutes).

Incorporate Eggs and Vanilla:

Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract.

Alternate Adding Buttermilk and Flour:

Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined (do not overmix).

Fold in Pecans:

Gently fold in the chopped pecans with a spatula.

Bake:

Pour the batter evenly into the prepared Bundt pan.
Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

For the Caramel Sauce:

Combine Ingredients:

In a medium saucepan, combine brown sugar, heavy cream, and butter over medium heat. Stir constantly until the butter melts and the mixture starts to bubble.

Simmer:

Let the mixture simmer for about 5 minutes, stirring occasionally, until it thickens slightly.

Add Vanilla and Salt:

Remove the pan from the heat and stir in vanilla extract and salt.

Cool Slightly:

Let the sauce cool for a few minutes until it thickens to a pourable consistency.

Assembling the Cake

Once the cake has cooled completely, place it on a serving platter.
Drizzle the warm caramel sauce generously over the top and sides of the cake, allowing it to drip beautifully.
Garnish with whole or chopped pecans for an added crunch.

Benefits

Pecans:

Rich in healthy fats, antioxidants, and vitamins, pecans boost heart health and reduce inflammation.

Caramel Sauce:

Adds a touch of indulgence, making the cake rich and satisfying without being overly sweet.

Perfect for Celebrations:

This cake is a crowd-pleaser and makes a beautiful, shareable dessert.

Balanced Texture:

The moist cake base contrasts perfectly with the crunchy pecans and smooth caramel drizzle.

Nutrition (Per Serving)

Calories: ~420 kcal
Carbohydrates: 50g
Protein: 5g
Fat: 22g
Fiber: 2g
Sugars: 30g

Conclusion

Caramel Pecan Bundt Cake is an irresistible dessert that combines comfort and elegance. With its buttery base, crunchy pecans, and luscious caramel topping, this cake is ideal for holiday gatherings, birthdays, or simple family get-togethers. Its perfect balance of textures and flavors makes it a must-try recipe for cake lovers.