Caramel Pecan Bundt Cake – A Buttery, Nutty Delight!

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  1. Preheat oven to 350°F (175°C).
  2. Spread pecans on a baking sheet and toast for 5-7 minutes until fragrant.

Step 2: Make the Cake Batter

  1. Grease a Bundt pan with butter and lightly flour it.
  2. In a large bowl, cream together butter, granulated sugar, and brown sugar until fluffy.
  3. Beat in eggs one at a time, then add vanilla extract.
  4. In another bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients.
  6. Fold in toasted pecans.

Step 3: Bake the Cake

  1. Pour the batter into the prepared Bundt pan.
  2. Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
  3. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Step 4: Make the Caramel Sauce

  1. In a saucepan, melt butter and brown sugar over medium heat, stirring constantly.
  2. Add heavy cream and salt, stirring until smooth.
  3. Let simmer for 2-3 minutes, then remove from heat and stir in vanilla extract.

Step 5: Glaze & Serve

  1. Drizzle warm caramel sauce over the cooled cake.
  2. Sprinkle with extra toasted pecans for garnish.
  3. Slice and enjoy this buttery, nutty, caramel-loaded goodness!

Serving & Storage Tips

  • Best served fresh with coffee or ice cream! 🍦
  • Store in an airtight container at room temperature for 3 days or in the fridge for up to a week.
  • Freeze individual slices for up to 2 months—just thaw and warm before serving.

Variants & Add-Ins

  1. Chocolate Caramel Bundt Cake – Add ½ cup chocolate chips to the batter.
  2. Coconut-Pecan Twist – Mix in ½ cup shredded coconut.
  3. Bourbon Caramel Cake – Stir 1 tablespoon bourbon into the caramel sauce.
  4. Gluten-Free Version – Use 1:1 gluten-free flour blend.

FAQ

1. Can I use store-bought caramel sauce?
Yes! But homemade caramel gives the best rich and buttery flavor.

2. What if I don’t have buttermilk?
Use 1 cup milk + 1 tablespoon vinegar or lemon juice, let sit for 5 minutes.

3. How do I keep my Bundt cake from sticking?
Grease the pan thoroughly with butter and flour, or use baking spray with flour.

4. Can I make this into cupcakes?
Yes! Bake at 350°F (175°C) for 18-22 minutes for mini caramel pecan cupcakes.

5. How do I make the caramel thicker?
Simmer longer or add an extra tablespoon of butter for a thicker glaze

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