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Butter Pecan Bundt Cake

Butter Pecan Bundt Cake Recipe

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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Calories: 487
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter, plus more for greasing the pan
  • 2 cups pecans, toasted and roughly chopped
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp fine sea salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 4 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 1 cup full-fat sour cream, room temperature

Method
 

  1. Brown the butter in a saucepan over medium heat for 6 to 8 minutes until the milk solids turn amber. Pour into a bowl and cool until thickened, about 30 minutes.
  2. Toast the pecans on a dry sheet pan at 350°F (175°C) for 8 to 10 minutes. Cool and chop roughly.
  3. Cream the cooled brown butter with both sugars for 3 minutes until fluffy. Beat in the eggs one at a time, then the vanilla.
  4. Whisk the flour, baking powder, baking soda, and salt in a separate bowl. Add to the butter mixture in thirds, alternating with the sour cream, mixing just until combined.
  5. Fold in the toasted pecans. Butter and flour a 10-cup bundt pan, spoon in the batter, and smooth the top. Bake at 350°F (175°C) for 50 to 55 minutes.
  6. Cool in the pan for 15 minutes, then turn out onto a wire rack. Cool completely and dust with powdered sugar before serving.

Notes

Use a standard 10-cup bundt pan for this recipe. If your pan is smaller, fill it no more than three-quarters full and bake any extra batter in a small ramekin. The cake needs those 15 minutes of cooling in the pan to set enough to release, but do not let it sit much longer or it may stick.