PECAN PIE BUNDT CAKE RECIPE
For The Cake :
•1 Cup finely chopped pecans.
•2 Cups all-purpose flour.
•1 Teaspoon baking powder.
•1/2 Teaspoon salt.
•3/4 Cup light or dark corn syrup.
•1/2 Cup buttermilk.
•1 Cup unsalted butter, softened.
•1 & 3/4 cups granulated sugar.
•4 Large eggs.
•1 Tablespoon vanilla extract.
For The Glaze :
•1/2 Cup firmly packed light brown sugar.
•1/4 Cup unsalted butter.
•2 Tablespoons heavy cream.
•Pinch of salt.
To Make The Cake :
-Preheat oven to 325°F. Generously grease a 10 cup Bundt pan.
-Sprinkle the pecans in the bottom of the pan.
-Whisk together the flour, baking powder, and salt.Set aside.
-Stir together the corn syrup and buttermilk. Set aside.
-Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
-Reduce mixer speed to low.Add the flour in three portions, alternating with two portions of the buttermilk mixture. Mix just until combined.
-Transfer the batter to the prepared pan. Bake for 1hour, or until a pick inserted into the center comes out with a few moist crumbs.
-Cool the cake in the pan for 10mins. Then invert the cake onto a wire rack to continue cooling.
To Make The Glaze :
-Place the brown sugar, butter, cream and salt in a small saucepan.Bring to a boil, stirring frequently.
-Remove from the heat and allow to cool for a couple of minutes until it has thickened slightly.
-Drizzle the glaze over the warm cake.
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