Are you craving a comforting, delicious dessert that's surprisingly easy to make? Look no further than this decadent Butter Pecan Bundt Cake! This recipe is perfect for weekend baking, holiday gatherings, or simply treating yourself to a little slice of heaven. The moist, buttery cake is studded with crunchy pecans and generously glazed, creating a symphony of flavors and textures that will leave everyone wanting more. This is one of those easy recipes that always impresses, making it a go-to for both beginner bakers and seasoned pros. Get ready to elevate your homemade cooking game!
Ingredients:
For the Cake:
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs
- 1 cup (240ml) buttermilk
- 1 teaspoon vanilla extract
- 1 cup (140g) pecan halves
For the Glaze:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups (360g) powdered sugar
- 1/4 cup (60ml) milk
- 1 teaspoon vanilla extract
- 1/2 cup (70g) pecan halves, chopped
Instructions:
Get Started:
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan generously. This step is crucial for easy removal of the cake later.
Make the Cake Batter:
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This is best achieved using an electric mixer.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, gently whisk together the buttermilk.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; don't overmix.
- Gently fold in the pecan halves.
Bake the Cake:
- Pour the batter into the prepared Bundt pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Ovens vary, so keep a close eye on it after 50 minutes.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Make the Glaze:
- While the cake is cooling, prepare the glaze. In a medium bowl, cream together the softened butter and powdered sugar until smooth.
- Gradually add the milk and vanilla extract, mixing until the glaze is smooth and pourable.
- Stir in the chopped pecans.
Glaze and Serve:
- Once the cake is completely cool, pour the glaze over the top, allowing it to drip down the sides.
- Let the glaze set before slicing and serving. This delicious cake is best enjoyed at room temperature.
Tips for the Best Butter Pecan Bundt Cake:
- Don't overmix the batter: Overmixing can lead to a tough cake. Mix until the ingredients are just combined.
- Use fresh ingredients: The quality of your ingredients will directly impact the taste of your cake.
- Let the cake cool completely: This prevents the glaze from melting and ensures a neat finish.
- Get creative with the pecans: Feel free to toast the pecans before adding them to the batter for an extra layer of flavor.
Variations:
- Chocolate Pecan Bundt Cake: Add 1/2 cup of unsweetened cocoa powder to the dry ingredients.
- Maple Pecan Bundt Cake: Replace the vanilla extract with 1 teaspoon of maple extract and add 1/4 cup of maple syrup to the batter.
Nutritional Information (per serving, approximate):
Calories: Approximately 400 Fat: Approximately 20g Carbohydrates: Approximately 50g Protein: Approximately 5g
(Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.)
This Butter Pecan Bundt Cake is a guaranteed crowd-pleaser, a perfect example of delicious dishes made easy. Enjoy this quick dinner dessert or delightful treat for any occasion. Happy baking!