Pecan Pie Bundt Cake
Pecan Pie Bundt Cake has a pecan-cinnamon filling and a brown sugar glaze. This buttery pound cake tastes great with a cup of coffee and is perfect for fall.
Servings: 18
Ingredients
Batter
- 1/3 cup packed light brown sugar
- 3/4 cup finely chopped pecans
- 2 teaspoons ground cinnamon
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt, divided
- 3/4 cup dark corn syrup
- 1/2 cup whole buttermilk
- 1 cup finely chopped pecans
- baking spray
Glaze
- 3/4 cup packed light brown sugar
- 6 tablespoons butter
- 3 tablespoons heavy cream
Instructions
- Preheat oven to 325 degrees.
- In a small bowl stir together brown sugar, pecans, cinnamon, and 1/2 teaspoon salt. Set aside.
- Using an electric stand mixer with the paddle attachment, beat butter, granulated sugar, and vanilla extract for 3 to 4 minutes at medium speed.
- Beat in eggs one at a time, stopping to scrape down the sides of the bowl several times.
- In a medium bowl, whisk together flour, baking powder, and 1/2 teaspoon of salt.
- In a glass measuring cup, stir together corn syrup and buttermilk.
- With mixer on LOW, add flour mixture alternating with buttermilk mixture, beginning and ending with flour mixture. Beat just until combined after each addition.
- Stir in the finely chopped pecans.
- Liberally spray a 15-cup Bundt pan with baking spray.
- Stir half a cup of batter into the cinnamon mixture.Pour half the remaining batter into the Bundt pan.
- Dollop the cinnamon mixture into the Bundt pan.Cover with the remaining batter.
- Bake for 60 minutes. Let cool in pan for 10 minutes and then invert onto a serving platter.
- To make glaze, bring all ingredients to a boil over medium heat. Let cool slightly and drizzle over cake.
Notes
Make sure to spray the bundt pan well with baking spray so that the cake does not stick.
Nutrition
Calories: 422kcal