Ingredients
Scale
1 cup Unsalted Butter
2 cups Granulated Sugar
4 Large Eggs
3 cups All-Purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt
1 cup Buttermilk
2 teaspoons Vanilla Extract
1 ½ cups Chopped Pecans
1 ½ cups Powdered Sugar (for glaze)
2–3 tablespoons Milk or Cream (for glaze)
1/2 teaspoon Vanilla Extract (for glaze)
Instructions
- Prepare Your Pan: Grease and flour a 10-12 cup Bundt pan, then preheat your oven to 325°F (160°C)
- Toast Pecans: Spread chopped pecans on a baking sheet and toast in the oven for 5-7 minutes until fragrant. Let cool
- Combine Dry Ingredients: In a bowl, whisk together sifted flour, baking powder, and salt
- Cream Butter and Sugar: Beat softened butter and sugar until light and fluffy
- Add Eggs: Add eggs one at a time, mixing well after each
- Alternate Wet and Dry: Mix in the flour mixture alternately with buttermilk, starting and ending with flour
- Stir in Vanilla and Pecans: Gently fold in vanilla and toasted pecans
- Pour into Pan and Bake: Pour batter into prepared pan and tap to release air bubbles
- Bake: Bake for 60-75 minutes until a toothpick comes out clea
- Cool: Allow cake to cool in the pan for 10-15 minutes
- Invert and Cool Completely: Carefully invert onto a wire rack to cool completely
- Prepare Glaze: Mix powdered sugar with milk and vanilla until desired consistency is reached
- Glaze and Serve: Drizzle glaze over cooled cake and serve
Notes
Ensure all ingredients are at room temperature for the best results.
Do not open the oven door during the first 45-50 minutes of baking.
- Prep Time: 20 mins
- Cook Time: 60-75 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 40 g
- Sodium: 250 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg