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A Feast of a Buttermilk Spicy Pecan Bundt Cake

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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
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an image of a Buttermilk Spicy Pecan Bundt Cake decorated with the butterscotch sauce and sprinkled with pecan nuts

Buttermilk Spicy Pecan Bundt Cake

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  • Author: EsmeSalon
  • 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

Units Scale

Cake

Butterscotch topping


Instructions

Cake

  1. Set your oven to 190°C/ 374°F
  2. Rub some soft butter in the bundt pan & sprinkle flour
  3. Sift all the dry ingredients
  4. Cream butter for a few minutes
  5. Add the sugars & oil & cream well
  6. Add the eggs 1 at a time, beating until just mixed
  7. Add the vanilla essence, then mix carefully
  8. Add ½ the flour mixture & ½ of the buttermilk, and fold it in gently until just mixed
  9. Add the rest of the flour, buttermilk & pecan nuts, then fold in.
  10. Beat it slowly until just mixed, and no lumps remain
  11. Pour the mixture into the prepared bundt pan
  12. Place it in the oven & lower the heat to 170°C /338°F
  13. Bake the cake for about 55 minutes or until the skewer comes out clean.
  14. Leave the cake in the tin to cool down a bit before tipping it out of the tin onto a wire rack.

Butterscotch topping

  1. 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.
  2. 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.
  3. Stir continuously until it thickens (about a minute)
  4. You can add more cream for a thinner consistency
  5. Pour over the cooled cake while the sauce is warm, otherwise, it gets too thick
  6. 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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an image of a Buttermilk Spicy Pecan Bundt Cake undecorated with the butterscotch sauce in a glass container still to be added
Buttermilk Spicy Pecan Bundt Cake

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