Instructions
Step 1: Preparing the Cake Batter
- Preheat the oven to 350°F (175°C). Grease a Bundt pan with butter or non-stick cooking spray, then lightly dust it with flour to prevent sticking.
- In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- In a large mixing bowl, cream the butter and brown sugar together until light and fluffy, about 2-3 minutes using an electric mixer.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Alternating between the dry ingredients and wet ingredients, gradually add the flour mixture, sour cream, and milk to the batter. Begin and end with the flour mixture, mixing just until combined.
- Gently fold in the chopped pecans, ensuring they are evenly distributed throughout the batter.
Step 2: Baking the Cake
- Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely before adding the caramel glaze.
Step 3: Making the Caramel Glaze
- In a small saucepan, melt the butter over medium heat.
- Stir in the brown sugar and heavy cream, whisking constantly. Bring the mixture to a gentle simmer and cook for 2-3 minutes, stirring occasionally.
- Remove from heat and stir in the vanilla extract and salt. Let the glaze cool slightly—it will thicken as it sits.
Step 4: Assembling the Cake
- Once the cake has cooled, slowly drizzle the warm caramel glaze over the top, allowing it to cascade down the sides of the Bundt cake.
- Sprinkle the chopped pecans on top for added texture and visual appeal.
- Let the glaze set for 10-15 minutes before slicing and serving.
Serving Suggestions
This Caramel Pecan Bundt Cake is perfect on its own, but you can elevate it further by serving it with:
- A scoop of vanilla ice cream
- A dollop of whipped cream
- A hot cup of coffee or spiced tea
This cake can also be stored at room temperature for up to 3 days or in the refrigerator for up to a week. Simply warm slices in the microwave for a few seconds before enjoying.
This Caramel Pecan Bundt Cake is a true crowd-pleaser, bringing together the richness of buttery cake, the crunch of pecans, and the irresistible sweetness of homemade caramel glaze. Whether you’re making it for a family gathering, a holiday dessert table, or just as a sweet treat to enjoy with coffee, this Bundt cake is guaranteed to delight.
Try this recipe, and let me know how it turns out! Would you add anything extra, like chocolate chips or a hint of nutmeg? Share your thoughts and variations in the comments!
