Butter Pecan Bundt Cake: A Delightful Symphony of Flavors
Indulge in the heavenly combination of rich butter and nutty pecans with this exquisite Butter Pecan Bundt Cake. Perfectly baked to golden perfection, this cake promises to be the star of any gathering, be it a cozy family dinner or a grand celebration. Let’s dive into the details of creating this delectable masterpiece that will leave everyone asking for more.
A Symphony of Flavors
Butter and pecans are two flavors that complement each other beautifully. The creamy richness of butter enhances the earthy, slightly sweet flavor of pecans, creating a harmonious blend that is both comforting and luxurious. This Butter Pecan Bundt Cake takes full advantage of this delightful pairing, resulting in a cake that is moist, flavorful, and irresistibly delicious.
The Ingredients
To create this delightful cake, you will need the following ingredients:
Cake:
- 1 1/2 cups butter (softened)
- 1 1/2 cups sugar
- 1 1/2 cups brown sugar
- 3 teaspoons butter extract (divided)
- 1 teaspoon vanilla extract
- 6 large eggs
- 3/4 cup sour cream
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- Pinch of salt
- 3.4 ounces instant French vanilla pudding (just the powder)
- 1 cup chopped pecans
- 14 ounces sweetened condensed milk
Glaze:
- 2 cups powdered sugar
- 1 teaspoon butter extract
- 3-4 tablespoons milk
- Chopped pecans for topping
The Method
1. Preparing the Pan:
Begin by preheating your oven to 350°F (175°C). Grease a 10-cup Bundt pan with shortening and dust it lightly with flour. This step ensures that your cake will release easily from the pan after baking.
2. Creaming the Butter and Sugars:
In a large mixing bowl, cream together the softened butter, sugar, brown sugar, vanilla extract, and 2 teaspoons of butter extract. Beat the mixture until it becomes light and fluffy, which should take about 3-4 minutes. This step is crucial for incorporating air into the batter, resulting in a lighter cake.
3. Adding the Eggs and Sour Cream:
Add the eggs one at a time, mixing well after each addition. This method helps to create a smooth and homogenous batter. Next, add the sour cream and mix until fully combined. The sour cream adds moisture and a slight tanginess to the cake, balancing the sweetness of the sugars.
4. Incorporating the Dry Ingredients:
In a separate bowl, combine the all-purpose flour, baking soda, salt, and instant French vanilla pudding powder. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Overmixing can lead to a dense cake, so mix only until no streaks of flour remain.
5. Folding in the Pecans:
Gently fold in the chopped pecans, ensuring they are evenly distributed throughout the batter. The pecans add a delightful crunch and a nutty flavor that perfectly complements the buttery cake.
6. Baking the Cake:
Pour the batter into the prepared Bundt pan and cover it with tin foil. Bake in the preheated oven for 1 ½ hours, or until a toothpick inserted into the center comes out clean. The foil helps to keep the cake moist by preventing the top from browning too quickly.
7. Adding the Sweetened Condensed Milk:
Once the cake is done baking, immediately poke holes all over the top with a skewer. In a bowl, mix together the sweetened condensed milk and the remaining teaspoon of butter extract. Pour this mixture over the hot cake, allowing it to seep into the holes. Use a spatula to spread it evenly, ensuring it penetrates the cake. Let the cake sit for about 15 minutes to absorb the milk before inverting it onto a serving plate to cool completely.
8. Preparing the Glaze:
While the cake is cooling, prepare the glaze by mixing the powdered sugar, butter extract, and milk in a bowl. The glaze should be smooth and pourable. Adjust the consistency by adding more milk if necessary.
9. Glazing and Decorating the Cake:
Once the cake is completely cool, drizzle the glaze over the top, allowing it to cascade down the sides. Sprinkle with chopped pecans for a beautiful finish. The glaze adds a touch of sweetness and a lovely sheen to the cake, while the pecans provide a delightful crunch.
Serving Suggestions
This Butter Pecan Bundt Cake is perfect for any occasion. Serve it as a dessert after a meal, or enjoy a slice with a cup of coffee or tea. The cake can be stored at room temperature in an airtight container for up to three days, or refrigerated for up to a week.
Nutritional Information
Each slice of this decadent cake is a treat to savor. Here’s the nutritional breakdown per serving:
- Calories: 821kcal
- Carbohydrates: 108g
- Protein: 7g
- Fat: 41g
- Saturated Fat: 21g
- Cholesterol: 180mg
- Sodium: 370mg
- Potassium: 190mg
- Fiber: 1g
- Sugar: 86g
- Vitamin A: 1115IU
- Vitamin C: 0.2mg
- Calcium: 86mg
- Iron: 2.2mg
Tips for Success
- Room Temperature Ingredients: Ensure that all your ingredients, especially the butter, eggs, and sour cream, are at room temperature. This helps them to combine more easily and results in a smoother batter.
- Proper Mixing: Cream the butter and sugars well to incorporate air, but avoid overmixing once the dry ingredients are added. This ensures a tender and moist cake.
- Accurate Baking Time: Check the cake for doneness a few minutes before the suggested baking time, as ovens can vary. The toothpick test is a reliable indicator.
A Deeper Dive into Ingredients and Techniques
Understanding the role of each ingredient and mastering the techniques can elevate your baking skills and ensure that your Butter Pecan Bundt Cake turns out perfectly every time.
The Magic of Butter
Butter is the star ingredient in this cake, providing richness and flavor. Using softened butter is crucial as it creams more easily with the sugars, trapping air and creating a light, fluffy texture. The addition of butter extract amplifies the buttery flavor, making each bite indulgently delicious.
Sweetening with Sugar
The combination of granulated sugar and brown sugar gives the cake a balanced sweetness. Granulated sugar helps to aerate the batter, while brown sugar adds moisture and a hint of caramel flavor, enhancing the overall depth of the cake.
Eggs for Structure
Eggs play a vital role in providing structure and stability to the cake. They act as a binding agent, holding the ingredients together and helping the cake rise. Adding the eggs one at a time ensures they are fully incorporated, resulting in a smoother batter.
The Role of Sour Cream
Sour cream is a secret weapon in baking, adding moisture and richness to the cake. It also provides a slight tang that balances the sweetness, preventing the cake from being overly sugary. This ingredient contributes to the tender crumb and melt-in-your-mouth texture of the cake.
Flour and Leavening Agents
All-purpose flour is the backbone of the cake, providing structure. The addition of baking soda helps the cake rise, making it light and fluffy. A pinch of salt enhances the flavors, balancing the sweetness and enriching the overall taste.
Instant Pudding for Moisture
Instant French vanilla pudding mix is used in this recipe not as a pudding, but as a flavor and moisture enhancer. The pudding mix adds a creamy texture and a subtle vanilla flavor, ensuring the cake remains moist and delicious.
Pecans: The Nutty Delight
Chopped pecans are folded into the batter, providing a delightful crunch and a nutty flavor that pairs perfectly with the buttery cake. Toasting the pecans before adding them can enhance their flavor, adding an extra layer of nuttiness to the cake.
Sweetened Condensed Milk: A Decadent Touch
Pouring sweetened condensed milk over the hot cake allows it to seep into the holes, creating pockets of creamy sweetness throughout the cake. This step adds moisture and richness, making each bite incredibly indulgent.
The Perfect Glaze
The glaze, made from powdered sugar, butter extract, and milk, adds a sweet finishing touch to the cake. It not only enhances the appearance but also provides an extra layer of flavor. The butter extract in the glaze echoes the buttery notes in the cake, creating a cohesive flavor profile.
Troubleshooting Common Issues
Even with the best recipes, sometimes things can go wrong. Here are some tips to troubleshoot common baking issues:
Dry Cake
- Overbaking: Ensure you don’t overbake the cake. Start checking for doneness a few minutes before the recommended baking time.
- Incorrect Measurements: Accurately measure your ingredients, especially the flour. Too much flour can make the cake dry.
- Insufficient Liquid: Make sure the sour cream and eggs are at room temperature and well-incorporated to provide the necessary moisture.
Dense Cake
- Overmixing: Mixing the batter too much after adding the flour can develop gluten, resulting in a dense cake. Mix just until the ingredients are combined.
- Leavening Agents: Ensure your baking soda is fresh. Expired leavening agents can result in a dense cake.
Cake Sticking to the Pan
- Proper Greasing: Grease the Bundt pan thoroughly with shortening and dust with flour to prevent sticking.
- Cooling Time: Allow the cake to cool for 15 minutes in the pan before inverting it onto a plate. This helps the cake to set and release more easily.
Serving and Storing Your Cake
To serve your Butter Pecan Bundt Cake, slice it with a sharp knife and enjoy it as is or with a dollop of whipped cream or a scoop of vanilla ice cream. The cake’s rich flavor pairs well with a variety of accompaniments.
Storing
- Room Temperature: Store the cake in an airtight container at room temperature for up to three days.
- Refrigeration: If you need to store it longer, refrigerate the cake for up to a week. Make sure it’s well-covered to prevent it from drying out.
- Freezing: To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Thaw it at room temperature before serving.
Variations to Try
While the classic Butter Pecan Bundt Cake is delicious on its own, here are a few variations you can try to add a personal touch:
Chocolate Butter Pecan Cake
Add 1/2 cup of cocoa powder to the dry ingredients and fold in 1 cup of chocolate chips along with the pecans. The combination of chocolate and pecans is decadent and irresistible.
Maple Butter Pecan Cake
Replace the vanilla extract with maple extract and add 1/2 cup of maple syrup to the batter. The maple flavor pairs beautifully with the pecans, creating a cake that’s perfect for fall.
Coconut Butter Pecan Cake
Add 1 cup of shredded coconut to the batter along with the pecans. The coconut adds a tropical twist to the cake, making it even more delightful.
Conclusion
The Butter Pecan Bundt Cake is a testament to the magic that happens when two complementary flavors come together. With its rich, buttery taste and nutty crunch, this cake is sure to become a favorite in your dessert repertoire. Whether you’re baking for a special occasion or just because, this cake is guaranteed to impress. So, gather your ingredients, follow the steps, and enjoy the process of creating a cake that will have everyone screaming praises for more and more!
