Introduction
This pecan Bundt cake is a delightful dessert featuring a moist crumb, crunchy pecans throughout, and a luxurious vanilla glaze. The combination of nutty flavors and a sweet glaze makes it a perfect treat for any special occasion or as a decadent everyday indulgence. Let’s dive into how to make this beautiful cake step-by-step.
Ingredients
For the Cake:
- All-Purpose Flour: 2 and 1/2 cups (300g)
- Baking Powder: 2 teaspoons
- Salt: 1/2 teaspoon
- Unsalted Butter: 1 cup (2 sticks), softened
- Granulated Sugar: 1 and 1/2 cups (300g)
- Eggs: 4 large, at room temperature
- Vanilla Extract: 2 teaspoons
- Buttermilk: 1 cup
- Pecans: 1 and 1/2 cups, chopped and lightly toasted
For the Glaze:
- Powdered Sugar: 1 and 1/2 cups (180g)
- Heavy Cream or Milk: 2-3 tablespoons (adjust for desired consistency)
- Vanilla Extract: 1 teaspoon
- Optional Topping: Additional chopped pecans
Preparation Steps
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly to ensure the cake releases easily.
Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream the Butter and Sugar:
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes using a handheld or stand mixer.
Add the Eggs and Vanilla:
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine Wet and Dry Mixtures:
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined—avoid overmixing to ensure a tender crumb.
- Gently fold in the chopped pecans, ensuring they are evenly distributed throughout the batter.
Bake the Cake:
- Pour the batter into the prepared Bundt pan, spreading it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes, then invert it onto a wire rack to cool completely.
Prepare the Vanilla Glaze:
- In a small bowl, whisk together the powdered sugar, heavy cream or milk, and vanilla extract until smooth. Adjust the consistency by adding more cream or milk if needed.
Glaze the Cake:
- Once the cake has cooled completely, drizzle the vanilla glaze over the top. Sprinkle additional chopped pecans on top for a decorative and flavorful touch.
Tips for a Perfect Pecan Bundt Cake
- Toast the Pecans: Lightly toasting the pecans enhances their flavor and adds extra crunch.
- Grease the Pan Well: Properly greasing the Bundt pan ensures a clean release, preserving the cake’s beautiful shape.
- Storage: Store the cake in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
Conclusion
This pecan Bundt cake with creamy vanilla glaze is a showstopper dessert that combines a moist, nutty crumb with a sweet and silky glaze. Whether you’re serving it at a celebration or enjoying a slice with your morning coffee, it’s sure to impress. Bake this delightful cake and savor every bite!