Introduction
Pecan Bundt Cake is a delightful dessert that perfectly combines the richness of pecans with a moist and flavorful cake. This recipe, accessible to both novice and experienced bakers, offers a wonderful way to enjoy this delicious nut in a cake form. The Bundt shape not only adds an appealing aesthetic but also ensures even baking, making it a great treat for any occasion.
Detailed Ingredients with measures
– All-purpose flour: 2 cups
– Granulated sugar: 1 ½ cups
– Baking powder: 2 teaspoons
– Baking soda: 1 teaspoon
– Salt: ½ teaspoon
– Unsalted butter, softened: ½ cup
– Vegetable oil: ½ cup
– Eggs: 4 large
– Vanilla extract: 2 teaspoons
– Buttermilk: 1 cup
– Chopped pecans: 1 cup
Prep Time
Preparation for the Pecans Bundt Cake takes approximately 15 minutes, allowing you to gather all your ingredients and get everything ready for baking.
Cook Time, Total Time, Yield
The cooking time for this cake is around 50-60 minutes. With a total time of about 1 hour and 15 minutes from prep to bake, you will be able to enjoy this delicious Bundt cake in no time. This recipe yields one Bundt cake, perfect for serving a small gathering or for special occasions.
Detailed Directions and Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C) and prepare a bundt pan by greasing it with butter and dusting it with flour.
Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
Prepare the Wet Ingredients
In another bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This process typically takes about 3 to 5 minutes.
Add Eggs and Vanilla
Next, add the eggs one at a time, allowing each to fully incorporate before adding the next. Add in the vanilla extract and mix until combined.
Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined.
Fold in Pecan Nuts
Gently fold the chopped pecans into the batter, ensuring they are evenly distributed throughout the mixture.
Transfer to Bundt Pan
Pour the batter into the prepared bundt pan, using a spatula to smooth the top. Ensure the batter fills the pan evenly.
Bake the Cake
Place the bundt pan into the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cake
Once baked, remove the bundt pan from the oven and let it cool in the pan for about 10-15 minutes. Carefully invert the cake onto a wire rack to cool completely.
Add Glaze (Optional)
If desired, prepare a glaze by mixing powdered sugar with milk or water until smooth. Drizzle the glaze over the cooled bundt cake before serving.
Notes
Alternate Nuts
You can substitute pecans with walnuts or any other nuts of your choice for a different flavor profile.
Storage
Store any leftover cake in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
Freezing Instructions
If you wish to freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Thaw before serving.
Serving Suggestions
This cake can be served with whipped cream or a scoop of vanilla ice cream for added indulgence.
