Pecan Pie Bundt Cake with Praline Drizzle
A delightful dessert combining the rich flavors of pecan pie with the moist texture of a bundt cake, topped with a sweet, buttery praline drizzle.
Ingredients
For the Cake
- 1 cup unsalted butter, softened Make sure your butter is softened for best results.
- 1.5 cups light brown sugar, packed
- 4 large eggs
- 0.5 cup sour cream Can substitute with plain Greek yogurt.
- 1 tablespoon vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 teaspoon cinnamon
- 1 cup whole milk
- 1.25 cups chopped pecans, lightly toasted Toast lightly for enhanced flavor.
For the Praline Drizzle
- 4 tablespoons unsalted butter Melt for drizzle.
- 0.5 cup packed light brown sugar
- 2 tablespoons heavy cream
- 0.5 teaspoon vanilla extract For drizzle.
Instructions
Preparation
- Preheat your oven to 325°F (165°C). Generously grease and flour a 12-cup Bundt pan.
- In a large mixing bowl, cream together the softened butter and brown sugar until fluffy.
- Add eggs one at a time, beating well after each addition. Mix in sour cream and vanilla until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry mixture to the wet ingredients in three parts, alternating with milk. Mix until just combined.
- Fold in the toasted pecans gently.
- Pour the batter evenly into the prepared Bundt pan, smoothing the top.
Baking
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10–15 minutes before turning it out onto a wire rack.
Praline Drizzle
- In a small saucepan over medium heat, melt the butter.
- Add the brown sugar and cream, stirring constantly. Bring to a gentle boil for 1 minute.
- Remove from heat and stir in the vanilla. Let the drizzle cool slightly.
Serving
- Spoon the drizzle over the cooled cake.
Notes
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.