Brown Sugar Toasted Pecan Bundt Cake + Video
Aren’t Bundt cakes just the best because they’re extra fancy without any extra effort? Good, glad we’re in agreement.
So why have I been so annoying and not posted a Bundt cake recipe since 2016? That’s over two years ago. That’s a long, long time ago.
What can I say? I don’t have all the answers. What I can tell you is that the plan is to make it up to you with this brown sugar toasted pecan Bundt cake. With a glossy, cinnamon glaze and chopped pecan garnish.
Will it suffice? That’s for you to decide. Also part of the make up plan - a video tutorial on how to make this brown sugar Bundt cake. Press play to begin:
Or, watch it on YouTube.
Here’s what makes this pecan Bundt cake so special: so many things!
Allow me to expound.
First, we’ve got the brown sugar. Most Bundt cakes use just white sugar. Which is usually fine. The white sugar keeps the cake light and delicate. But since it’s basically winter and most definitely freezing out and ain’t nobody got time for light desserts, I wanted to create a richer, denser, more flavor-packed Bundt cake. So that each bite is more cozy and comforting.
And that’s where the brown sugar comes into play. It adds a deeper flavor to the cake. And a heftier texture.
But don’t worry. There’s also some white sugar in this pecan Bundt cake to help balance things out. Because it’s not like the goal is to create the heaviest cake on the planet. Duh.
And then we’ve got the toasted pecans. This isn’t the first recipe on the blog to utilize the magic of toasted pecans. And dare I say it won’t be the last. Toasted pecans have so much extra flavor and nuttiness and depth and crunch. Qualities that raw pecans would never be able to muster up.
Once toasted, you’ll be chopping up those golden brown pecans into teeny pieces. So that they get evenly distributed throughout the cake batter. And grace each slice with lots of crunchy, nutty nuggets of heaven.
There’s also an extra egg yolk added to our vanilla cake batter. For extra richness and smoothness and tenderness.
And then the glaze. It’s a simple one, made with confectioners sugar and a hint of cinnamon and some vanilla and oil for glossiness. And milk, to get it to the right consistency. Drizzle that sweet glaze over the Bundt cake, garnish the cake with a sprinkling of the remaining chopped, toasted pecans, and you’re set. For life.
And did I mention this brown sugar Bundt cake is dairy-free? So long as you use non-dairy milk? Now you know.
Dense yet tender. Flavorful and rich. Nutty and delicately spiced. Dairy-free and so quick and easy.
Brown sugar toasted pecan Bundt cake - I am of the opinion that you more than suffice.
Brown Sugar Toasted Pecan Bundt Cake
Yield: 12-16 servings/1 large Bundt cake
1 ¼ cups raw pecans
1 ¼ cups oil
1 ¼ cups light brown sugar, packed
1 cup granulated sugar
1 ¼ cups orange juice (milk/non-dairy milk may be substituted)
4 large eggs + 1 large egg yolk
1 tablespoon vanilla extract
3 cups packed flour
1 tablespoon baking powder
½ teaspoon salt
Glaze:
1 ½ cups confectioners sugar
¼ teaspoon ground cinnamon
1 tablespoon oil
1 teaspoon vanilla extract
Pinch of salt
1-3 tablespoons milk/non-dairy milk
1. Preheat the oven to 350°F. Grease a large Bundt pan well.
2. Spread the pecans onto a baking sheet and toast in the oven until golden brown and emitting a nutty aroma, about 9 minutes. Chop up pecans finely. Set aside.
3. In a large bowl, whisk together the oil, sugars, orange juice, eggs, and vanilla extract until smooth.
4. Pour the flour, baking powder, and salt over the wet ingredients and mix everything together until just combined. Stir in 1 cup of the chopped pecans (the remaining pecans will be used for garnishing).
5. Pour the batter into the Bundt pan. Bang the pan against the counter top a few times to remove air bubbles. Bake until a toothpick inserted into the cake comes out just clean, 55 to 75 minutes.
6. Let the cake cool completely before running a knife along the edges of the Bundt pan to help release the cake from the pan. Invert the cake onto a sheet of parchment paper or foil.
7. Make the glaze: Whisk together the glaze ingredients until you have a thick yet pourable consistency. Drizzle the glaze over the cake and garnish with the chopped pecans.
