Toasted Pecan Bundt Cake with Caramel Cream Cheese Glaze

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 3 tbsp Caramel sauce

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 1/4 cups Brown sugar, firmly packed light
  • 1 cup Confectioners' sugar
  • 3/4 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 2 cups Pecans

• Dairy

  • 1 cup Butter, unsalted
  • 4 oz Cream cheese
  • 1 1/8 cup Milk

• Beer, Wine & Liquor

  • 2 tbsp Bourbon

Found on bakeorbreak.com

Description

Ingredients

• 2 cups chopped pecans
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 & 1/4 cups firmly packed light brown sugar
• 3/4 cup granulated sugar
• 4 large eggs
• 2 tablespoons bourbon
• 1 teaspoon vanilla extract
• 1 cup milk
• 4 ounces cream cheese, at room temperature
• 3 tablespoons caramel sauce
• 1 cup confectioners’ sugar, sifted
• 2 to 3 tablespoons milk

Directions

• To make the cake: Preheat oven to 350°F. Grease a 10- or 12-cup Bundt pan. Line a rimmed baking sheet with aluminum foil or parchment paper. Place the pecans on the lining in a single layer. Bake 10-12 minutes, or until the pecans are toasted and fragrant. Set aside to cool. Whisk together the flour, baking powder, and salt. Set aside. Using an electric mixer on medium speed, beat the butter, brown sugar, and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the bourbon and vanilla. Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of milk. Mix just until combined. Set aside about 1/4 cup toasted pecans for garnish. Stir the remaining pecans into the cake batter. Transfer the cake batter to the prepared Bundt pan, spreading evenly. Bake 50 to 60 minutes, or until a pick inserted into the center comes out clean. Cool the cake in the pan for 20 minutes. Then flip the cake onto a serving plate to cool completely. To make the glaze: Using an electric mixer on medium speed, beat the cream cheese and caramel until thoroughly combined and smooth. Add the confectioners’ sugar, and mix until smooth. Add 2 tablespoons of milk and mix well. Add more milk, a small amount at a time, if needed to attain the desired consistency. The glaze should be thick but pourable. Pour the glaze over the cooled cake. Sprinkle the reserved pecans over the top of the glaze.