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What a feast, it’s super delicious looking and tastes awesome. You have to try this Spicy Pecan Bundt Cake with a butterscotch topping.
Buttermilk Spicy Pecan Bundt Cake
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 16 depending on size 1x
- Category: Cake, Cupcakes, Cookies and Tarts
- Method: Easy
Description
This Buttermilk Spicy Pecan Bundt Cake does sound super delicious and unique! The combination of buttermilk and spices surely gives the cake a moist and tender texture with a nice taste from the mixed spice, while the pecans add a delightful crunch.
Ingredients
Cake
- 150g soft butter
- 3/4 cup brown sugar
- 1 cup white sugar
- 1/2 cup oil
- 5 eggs
- 2 tsp vanilla essence
- 1 cup Amasi (buttermilk)
- 1/2 cup fresh cream
- 2 cups pecan nuts
- 3 cups cake flour
- 2 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp mixed spice
- 1/2 tsp nutmeg
Butterscotch topping
- 1 cup granulated sugar
- 80g butter (room temperature, cut into 6 bocks)
- 2 tsp vanilla essence
- 1/2 cup fresh cream (room temperature)
Instructions
Cake
- Set your oven to 190°C/ 374°F
- Rub some soft butter in the bundt pan & sprinkle flour
- Sift all the dry ingredients
- Cream butter for a few minutes
- Add the sugars & oil & cream well
- Add the eggs 1 at a time, beating until just mixed
- Add the vanilla essence, then mix carefully
- Add ½ the flour mixture & ½ of the buttermilk, and fold it in gently until just mixed
- Add the rest of the flour, buttermilk & pecan nuts, then fold in.
- Beat it slowly until just mixed, and no lumps remain
- Pour the mixture into the prepared bundt pan
- Place it in the oven & lower the heat to 170°C /338°F
- Bake the cake for about 55 minutes or until the skewer comes out clean.
- Leave the cake in the tin to cool down a bit before tipping it out of the tin onto a wire rack.
Butterscotch topping
- Add the sugar to a thick-based saucepan, on low heat, caramelize the sugar while stirring continuously, and brush the sides with a wet rubber spatula.
- When the sugar is all melted and has a darkish caramel color, take it off the heat & add the butter, 1 block at a time, add the vanilla & place it back on low heat, beat until well combined, then add the cream & simmer on low.
- Stir continuously until it thickens (about a minute)
- You can add more cream for a thinner consistency
- Pour over the cooled cake while the sauce is warm, otherwise, it gets too thick
- Decorate with sliced pecan nuts
Notes
Created, prepared, tried and tested by Monowara Mohamed Bhamjee from The Recipe Hunter: Tried and Tested Recipes from Home Chefs
Nutrition
- Serving Size: 1 slice
- Calories: 519
- Sugar: 35.8 g
- Sodium: 188.6 mg
- Fat: 27.7 g
- Carbohydrates: 64.2 g
- Fiber: 2.4 g
- Protein: 7 g
- Cholesterol: 79.1 mg
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Thanks for sharing at the What’s for Dinner party! Hope you’re there tomorrow for the new party –
Thanks Helen for dropping in here and yes I will see you again tomorrow. Happy weekend to you.
Sounds yummy Esme, I love recipes with buttermilk in them for some reason. Thank you for sharing.
Hallo Cara. Thank you for dropping in here. I love anything with buttermilk, it does give some nice rich flavor to it. Enjoy it you make it at home.
That sounds very tasty!
Thank you for dropping in Lydia and should you try this one, enjoy it
Love this recipe so much! I’m happy to share that I’ll be featuring this recipe on Friday over at Crazylittlelovebirds link party. Hope to see you there. 🙂
Dear Stephanie, WOW, what an honour and thank you for the feature o your Linky. I will most certainly be back on Friday. Wishing you a fantastic rest of the week.
This looks so yummy. I love the idea of a butterscotch nutty topping.
Hi there Carol. Thank you so much for dropping in and I hope you will have an opportunity to give this a whirl. Enjoy
Yum! This would be perfect as a birthday cake!
Shauna
http://www.lipglossandlace.net
Hope you will enjoy it, please let me know how it turns out for you Shauna. Enjoy