Pecan Praline Bundt Cake Recipe

Pecan Praline Bundt Cake Recipe

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This rich and decadent bundt cake features a moist cake base studded with pecans, topped with a luscious praline glaze. It’s a perfect dessert for special occasions or any time you want a sweet treat.

Ingredients:

  • For the Cake:
    • 1 cup (2 sticks) unsalted butter, softened
    • 2 cups granulated sugar
    • 4 large eggs
    • 1 teaspoon vanilla extract
    • 3 cups all-purpose flour  
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 cup buttermilk
    • 1 cup chopped pecans  
  • For the Praline Glaze:
    • 1 cup packed brown sugar
    • 1/2 cup (1 stick) unsalted butter
    • 1/4 cup milk or heavy cream
    • 1 teaspoon vanilla extract
    • 1 cup chopped pecans

Instructions:

  1. Prepare the Cake:
    • Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.  
    • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
    • Beat in the eggs one at a time, then stir in the vanilla extract.  
    • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
    • Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.  
    • Fold in the chopped pecans.
    • Pour the batter into the prepared bundt pan.
    • Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
    • Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.  
  2. Prepare the Praline Glaze:
    • In a medium saucepan, combine the brown sugar, butter, and milk (or cream).  
    • Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture comes to a boil.
    • Boil for 1 minute, then remove from heat.
    • Stir in the vanilla extract and chopped pecans.
  3. Glaze the Cake:
    • Once the cake has cooled completely, pour the praline glaze over the top, allowing it to drizzle down the sides.
  4. Serve:
    • Let the glaze set for a few minutes before slicing and serving.

Tips and Notes:

  • Buttermilk: Buttermilk adds moisture and tanginess to the cake.  
  • Pecan Variations: You can use other nuts like walnuts or almonds instead of pecans.
  • Glaze Consistency: If the glaze is too thick, add a little more milk or cream to thin it out.
  • Storage: Store leftovers in an airtight container at room temperature for up to 3 days.

Enjoy your delicious Pecan Praline Bundt Cake!

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