A rich, nutty, and moist cake drizzled with a warm brown sugar glaze – pure Southern comfort!
Author:Claire Monroe
Ingredients
Scale
For the Crust:
1 cup chopped pecans
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
1 cup packed brown sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan. Toast pecans in a dry skillet over medium heat until fragrant, about 5 minutes. Set aside.
Cream butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
Combine flour, baking powder, and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Fold in toasted pecans.
Pour batter into prepared pan. Bake for 50-60 minutes or until a toothpick inserted comes out clean. Cool in pan for 15 minutes, then invert onto a wire rack.
For glaze, combine brown sugar and cream in a saucepan. Bring to a boil, reduce heat, and simmer for 3 minutes. Remove from heat and stir in vanilla. Drizzle warm glaze over cooled cake.