Butter Pecan Bundt Cake with Drizzle
Infused with crunchy pecans and topped with a luscious, sweet drizzle. This irresistible dessert is perfect for indulging in the delicious combination of flavors and textures, leaving you craving for more.
Yield
10 servingsPrep
15 minCook
50 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
margarine
|
|
| ½ | cup |
pecans
chopped |
|
| 3 | cups |
all-purpose flour
divided |
|
| 1 | tablespoon |
all-purpose flour
divided |
|
| 1 | cup |
light corn syrup
|
|
| ½ | cup |
brown sugar
firmly packed |
*
|
| 1 | each |
eggs
|
|
| 2 | each |
egg whites
|
*
|
| ¾ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
buttermilk
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | x |
nonstick cooking spray
|
* |
| ¼ | cup |
powdered sugar
sifted |
|
| 1 | tablespoon |
brown sugar
|
|
| 2 | teaspoons |
milk, skim
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
margarine
|
|
| 118 | ml |
pecans
chopped |
|
| 7.1E+2 | ml |
all-purpose flour
divided |
|
| 15 | ml |
all-purpose flour
divided |
|
| 237 | ml |
light corn syrup
|
|
| 118 | ml |
brown sugar
firmly packed |
*
|
| 1 | each |
eggs
|
|
| 2 | each |
egg whites
|
*
|
| 3.8 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
buttermilk
|
*
|
| 5 | ml |
vanilla extract
|
|
| 1 | x |
nonstick cooking spray
|
* |
| 59 | ml |
powdered sugar
sifted |
|
| 15 | ml |
brown sugar
|
|
| 1E+1 | ml |
milk, skim
|
Directions
Melt margarine in a small saucepan over medium heat; add pecans, and sauté 4 minutes or until browned.
Drain pecans, reserving margarine; set margarine aside.
Combine pecans and 1 tablespoon flour; stir well, and set aside.
Combine reserved margarine, corn syrup, and ½ cup brown sugar in a large bowl, beating well at medium speed of an electric mixer.
Add egg; beat well.
Add egg whites, and beat well.
Combine remaining 3 cups flour, baking soda, and salt; add to brown sugar mixture alternately with buttermilk, beginning and ending with flour mixture.
Mix after each addition.
Stir in pecan mixture and vanilla.
Pour batter into a 12-cup Bundt pan coated with cooking spray.
Bake at 350℉ (180℃) for 45 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes; remove from pan.
Cool on a wire rack.
Combine powdered sugar, 1 tablespoon brown sugar, and skim milk; stir well.
Drizzle over cake.
