This Caramel Pecan Bundt Cake is a showstopper—moist, buttery, and generously laced with toasted pecans and swirls of homemade caramel. Baked in a classic bundt pan, it boasts a golden crust and a tender crumb that melts in your mouth. The cake itself is rich but balanced, with brown sugar and sour cream adding depth and moisture. What truly elevates it is the thick caramel glaze, poured over the warm cake to soak into every crevice, creating a glossy, decadent finish. It’s the kind of dessert that feels celebratory yet comforting, ideal for holidays, tea-time indulgence, or gifting. Each slice reveals a mosaic of pecans and caramel ribbons, making it as beautiful as it is delicious.
🧂 INGREDIENTS:
For the cake:
- 2½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1½ cups brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream (or plain yogurt)
- 1 cup chopped toasted pecans
- Optional: ¼ cup caramel sauce swirled into the batter
For the caramel glaze:
- ½ cup unsalted butter
- 1 cup brown sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
🥄 INSTRUCTIONS:
1. Prepare the pan and oven:
Preheat your oven to 175°C (350°F). Generously grease and flour a 10-cup bundt pan, making sure to coat all the grooves to prevent sticking.
2. Mix dry ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter and sugar:
In a large mixing bowl, beat the softened butter and brown sugar until light and fluffy—about 3–4 minutes. This step builds air into the batter for a tender crumb.
4. Add eggs and vanilla:
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Incorporate sour cream and dry mix:
Add the dry ingredients in three parts, alternating with the sour cream. Begin and end with the flour mixture. Mix just until combined—do not overbeat.
6. Fold in pecans:
Gently fold in the toasted pecans. If using caramel swirls, drizzle the caramel into the batter and lightly swirl with a spatula for a marbled effect.
7. Bake:
Pour the batter into the prepared bundt pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before inverting onto a wire rack.
🍯 MAKE THE CARAMEL GLAZE:
1. In a saucepan over medium heat, melt the butter.
2. Add brown sugar and stir until dissolved and bubbling.
3. Pour in the cream, vanilla, and salt. Simmer for 3–5 minutes until thickened slightly.
4. Let cool for a few minutes, then pour over the warm cake. Allow some glaze to drip down the sides for dramatic effect.
🍽️ SERVING SUGGESTIONS & VARIATIONS:
- Nut swap: Try walnuts or almonds for a different texture.
- Spiced version: Add cinnamon and nutmeg to the batter for a warm autumn twist.
- Boozy glaze: Add a splash of bourbon or rum to the caramel for depth.
- Mini bundts: Bake in individual molds for elegant single servings.