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Pecan Bundt Cake

Toasted Pecan Bundt Cake with Brown Butter Glaze Recipe

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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Calories: 475
Ingredients Method Notes

Ingredients
  

  • 2 cups (250g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp fine sea salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 3 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 1 cup (240g) full-fat sour cream
  • 1 1/2 cups (150g) pecans, toasted and roughly chopped
  • 4 tbsp unsalted butter, for the glaze
  • 1 cup (120g) powdered sugar
  • 2 tbsp heavy cream or whole milk
  • pinch of salt
  • 1/2 tsp vanilla extract

Method
 

  1. Preheat the oven to 350°F (175°C). Toast the pecans on a baking sheet for 6-8 minutes until fragrant; cool and chop.
  2. Whisk the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter and sugars on medium speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then the vanilla.
  3. With the mixer on low, add the flour mixture in three additions, alternating with the sour cream, beginning and ending with flour. Fold in the pecans.
  4. Grease and flour a 10- to 12-cup bundt pan. Scrape in the batter, smooth the top, and bake for 50-60 minutes, until a skewer comes out with a few moist crumbs. Cool in the pan for 10 minutes, then invert onto a rack and cool completely.
  5. In a saucepan over medium heat, melt the 4 tbsp butter, swirling until amber and nutty, 3-5 minutes. Remove from heat and whisk in the powdered sugar, cream, salt, and vanilla until smooth. Drizzle over the cooled cake.

Notes

For the cleanest release, butter and flour the pan thoroughly right before adding the batter. The cake slices best when fully cooled. Glaze just before serving so the topping stays glossy and doesn’t get absorbed.