Pecan Bundt Cake - Praline Drizzle
Have the best parts of pecan pie in this Pecan Bundt Cake! It’s always pie season and this is perfect as a pecan pie, but without the added hassle of making a crust. I love it for breakfast with my choice a cup of tea - but you prefer make it a cup of coffee.
Pecan Bundt Cake
Makes 1 (10-cup) Bundt cake
Ingredients
Cake:
2 tablespoons (28 grams) all-vegetable shortening
1 cup (113 grams) finely chopped pecans
1 cup (227 grams) unsalted butter, softened
1¾ cups (350 grams) granulated sugar
1 tablespoon vanilla extract
4 large eggs
2¼ cups (281 grams) all-purpose flour
1 teaspoon (5 grams) baking powder
¾ cup dark corn syrup
½ cup whole buttermilk
Drizzle:
½ cup (110 grams) firmly packed light brown sugar
¼ cup (57 grams) unsalted butter
2 tablespoons half-and-half
Pinch kosher salt
Instructions
Preheat oven to 325°F.
For cake: Grease a 10-cup Bundt pan with shortening. Sprinkle the pecans into the pan, then swirl the pan to coat. Leave the remaining pecans in the bottom of the pan.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, and vanilla at medium speed until fluffy, 4 to 5 minutes, stopping to scrape down the sides of the bowl. Add eggs, one at a time, beating well after each addition.
In a medium bowl, whisk together flour and baking powder. In a small bowl, stir together corn syrup and buttermilk. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk mixture, beginning and ending with the flour mixture, beating just until combined after each addition. Spoon batter into prepared pan.
Bake until a wooden pick inserted near the center comes out with a few moist crumbs, about 1 hour. Let cool in the pan for 10 minutes. Invert onto a wire rack, and let cool for 30 minutes.
For drizzle: In a small saucepan, bring brown sugar, butter, half-and-half, and salt to a boil. Remove from heat, and slowly drizzle over warm cake.
This cake was make in an the Elegant Party Bundt® Pan by NordicWare.