Friday, September 29, 2017

Tastes Like Pecan Pie Bundt Cake

I made this to take to a Ladies Bible study this past week.  Make sure to REALLY grease the pan.  You can see that I had part of this stick, but the frosting more than covered it and was DELICIOUS!


Tastes Like Pecan Pie Bundt Cake
adapted from Bake from Scratch

For the cake:
1 cup pecans, chopped
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup corn syrup
1/2 cup buttermilk, or 1 T lemon juice mixed with 1/2 c milk
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
For the frosting:
1/2 cup firmly packed light brown sugar
1/4 cup unsalted butter
2 tablespoons heavy cream, half and half or milk


pinch of salt

To make the cake:
Preheat oven to 325°F. Generously grease a 10-cup Bundt pan.

Sprinkle the pecans in the bottom of the pan.

Whisk together the flour, baking powder, and salt. Set aside.

Stir together the corn syrup and buttermilk. Set aside.

Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.

Reduce mixer speed to low. Add the flour in three portions, alternating with two portions of the buttermilk mixture. Mix just until combined.

Transfer the batter to the prepared pan. Bake for 1 hour, or until a pick inserted into the center comes out with a few moist crumbs.

Cool the cake in the pan for 20 minutes. Then invert the cake onto a wire rack to continue cooling.

To make the frosting:
Place the brown sugar, butter, cream and salt in a small saucepan. Bring to a boil, stirring frequently.
Remove from the heat and allow to cool for a couple of minutes until it has thickened slightly.
Drizzle the glaze over the warm cake.

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