Pecan Praline Bundt Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the cake:</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">350g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">240ml buttermilk, room temperature (or 240ml milk with 1 tbsp lemon juice)</li><li class="ingredients-single-item">200g pecans, toasted and chopped, divided</li><li class="ingredients-single-item">For the praline glaze:</li><li class="ingredients-single-item">115g unsalted butter</li><li class="ingredients-single-item">150g light brown sugar, packed</li><li class="ingredients-single-item">60ml heavy cream</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">130g powdered sugar, sifted</li><li class="ingredients-single-item">75g pecan halves, toasted, for decoration</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) bundt pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Cooling rack</li><li class="equipment-single-item">Small saucepan</li><li class="equipment-single-item">Baking sheet (for toasting pecans)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 165°C (330°F). Toast all pecans (275g total) by spreading them on a baking sheet and baking for 8-10 minutes until fragrant and slightly darkened. Watch them carefully as they can burn quickly! Allow to cool, then coarsely chop 200g, leaving the remaining 75g as halves for decoration. Meanwhile, thoroughly grease and flour your bundt pan, ensuring you coat all the crevices to prevent sticking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. Having your dry ingredients pre-mixed ensures even distribution throughout the batter and prevents overmixing later.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter on medium speed until smooth and light, about 1 minute. Gradually add the granulated sugar and beat on medium-high speed for 4-5 minutes until the mixture is pale and fluffy. This extended creaming creates air pockets that help the cake rise and develop a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Mix in the vanilla extract. The mixture might look slightly curdled at this point – that's perfectly normal!</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk in two parts (beginning and ending with flour). Mix just until each addition is incorporated to avoid developing too much gluten, which would make your cake tough. The batter should be smooth and thick.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gently fold in 150g of the chopped pecans using a rubber spatula, reserving the remaining 50g chopped pecans for the middle layer. Be careful not to overmix – just a few strokes until evenly distributed.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour half of the batter into the prepared bundt pan, spreading it evenly. Sprinkle the reserved 50g chopped pecans over this layer, then top with the remaining batter, smoothing the surface with your spatula. This creates a beautiful pecan surprise in the middle of your cake!</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. The cake will pull away slightly from the sides of the pan when done. If the top is browning too quickly, loosely cover with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cake to cool in the pan for exactly 10 minutes – this timing is crucial! Too short and the cake may break; too long and it might stick. Then invert onto a wire cooling rack and allow to cool completely before glazing.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the praline glaze, melt the butter in a medium saucepan over medium heat. Add the brown sugar and stir constantly until it dissolves, about 2 minutes. Add the cream, bring to a simmer, and cook for 2 more minutes, stirring constantly. The mixture should bubble gently and begin to thicken slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from heat and stir in the vanilla extract and salt. Allow to cool for 10-15 minutes until slightly thickened but still pourable. Gradually whisk in the sifted powdered sugar until smooth. If the glaze seems too thick, add a teaspoon of cream; if too thin, add a little more powdered sugar.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Place the cooled cake on its serving plate. Slowly pour the warm glaze over the top of the cake, allowing it to drip down the sides naturally. While the glaze is still wet, arrange the toasted pecan halves around the top of the cake. Let the glaze set for at least 30 minutes before serving.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>For the best flavor, let the cake rest for several hours or overnight before serving – this allows the praline flavor to permeate the cake. Store covered at room temperature for up to 4 days or refrigerate for up to a week. Bring to room temperature before serving for the best texture and flavor.</li></ol>