This Butter Pecan Bundt Cake recipe is rich, buttery and delicious! It combines the flavors of butter, brown sugar, vanilla, cinnamon and pecans.
And not only is this cake delicious… but the aroma in your kitchen while this is baking is simply incredible.
I know a lot of people have a fear of baking bundt cakes because of the stress of worrying if the cake will come out of the pan nicely.
Here are a couple tips to make sure your bundt cake comes out of the pan beautifully...
Be sure to properly prepare your 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 toothpick), 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.
This Butter Pecan Bundt Cake would be a gorgeous addition to any holiday meal!
- This cake will remain fresh and delicious for 1-3 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!
- 3 cups all purpose flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg freshly grated
- ¾ cup unsalted Challenge butter at room temperature
- 1 cup granulated sugar
- ¾ cup brown sugar
- 4 eggs
- 1 teaspoon vanilla extract
- ½ cup milk any but non-fat
- 1 cup sour cream full fat preferred
- ½ cup chopped pecans
- 4 Tablespoon Challenge butter melted
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1 Tablespoon dark rum optional, but delicious
- ⅓ cup toasted pecans chopped
1Preheat oven to 325°F.
2Grease and flour the bundt pan. This is an essential step for properly removing the baked cake, so be sure to do a thorough job.
3In a medium bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg. Set aside.
4In the bowl of an electric mixer, blend the butter until fully smooth.
5Add both sugars and beat on medium speed for 1-2 minutes. The mixture should be light and fluffy and fully blended.
6While still mixing, add the eggs, one at a time, with a few seconds of blending in between each egg.
7While slowly mixing, slowly add about half of the flour mixture, then pour in the vanilla and milk.
8Add the second half of the flour and then the sour cream.
9Blend just until all of the ingredients are well incorporated, then add the pecans and blend until combined.
10Pour/scoop batter into prepared pan, using a spatula to smooth the top, as needed.
11Bake 60-70 minutes, or until a toothpick inserted in the center comes out clean, or with a few moist crumbs (but no wet batter).
12Cool 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 tab on the bottom, and then lift up pan.
13While 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.
1Once the cake is cool and has been removed from the pan, prepare the glaze by melting the butter in a medium sized bowl, then add the powdered sugar and use a small whisk to combine.
2Add the vanilla 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.
3As soon as you've added the glaze to the cake, sprinkle with the toasted pecans.
4Allow to the icing to set just a bit, then slice and enjoy!