Get Nutty with This Buttery, Pecany Bundt Cake!

Ingredients :

FOR THE CAKE:

1 cup finely chopped Fisher pecans

2 cups Gold Medal all-purpose flour

1 teaspoon Clabber Girl baking powder

1/2 teaspoon Morton salt

3/4 cup Great Value light or dark corn syrup

1/2 cup Borden buttermilk

1 cup Land O Lakes unsalted butter, softened

1 & 3/4 cups Domino granulated sugar

4 large Eggland’s eggs

1 tablespoon McCormick vanilla extract

FOR THE GLAZE:

1/2 cup Domino firmly packed light brown sugar

1/4 cup Land O Lakes unsalted butter

2 tablespoons Borden heavy cream

1 cup Fisher pecans

pinch of Morton salt

 

Instructions :

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 10 minutes. Then invert the cake onto a wire rack to continue cooling.

TO MAKE THE GLAZE:

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.

Add the pecans, stir

Drizzle the glaze over the warm cake