Description
Butter Pecan Bliss Cake is a rich and moist Southern-inspired dessert featuring a tender butter cake studded with toasted pecans and topped with a luscious brown sugar butter pecan glaze. Perfect for holidays and special occasions, this bundt cake combines buttery sweetness with a delightful nutty crunch in every bite.
Ingredients
Scale
For the cake:
- 1 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1/2 cup sour cream
- 1 cup chopped toasted pecans
For the butter pecan glaze:
- 1/2 cup unsalted butter
- 1/2 cup brown sugar (packed)
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup chopped pecans (for topping)
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch bundt or round cake pan to prevent sticking.
- Cream butter and sugar: In a large bowl, beat together the softened butter and granulated sugar until the mixture becomes light and fluffy, which helps create a tender cake texture.
- Add eggs and vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition to ensure a smooth batter. Stir in the vanilla extract for flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Mix wet ingredients: In another bowl, combine the whole milk and sour cream, which adds moisture and richness to the cake.
- Alternate mixing dry and wet: Gradually add the dry ingredients and milk mixture alternately into the butter mixture, starting and ending with the dry ingredients. Gently fold in the chopped toasted pecans to evenly distribute the nuts in the batter.
- Bake the cake: Pour the batter into the prepared pan and smooth the surface. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. This ensures the cake is fully cooked.
- Cool the cake: Let the cake cool in the pan for 10 minutes, then carefully turn it out onto a wire rack to cool completely before adding the glaze.
- Make the glaze: Melt butter in a saucepan over medium heat. Stir in brown sugar, heavy cream, vanilla extract, and a pinch of salt. Bring the mixture to a gentle boil while stirring constantly, then simmer for 2 to 3 minutes until slightly thickened.
- Glaze the cake and garnish: Allow the glaze to cool slightly, then drizzle it generously over the cooled cake. Sprinkle the remaining chopped pecans on top for added texture and flavor before serving.
Notes
- To toast pecans, spread them evenly on a baking sheet and bake at 350°F (175°C) for 6 to 8 minutes until fragrant and lightly browned.
- This cake is rich and moist, making it ideal for holidays or special celebrations.
- Ensure the cake is fully cooled before glazing to prevent the glaze from melting off.
- Use room temperature ingredients for better mixing and a smoother batter.
