Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon butter extract
- 1 cup pecans, chopped and toasted
- ½ cup powdered sugar
- 1 tablespoon milk
- 1 tablespoon butter, melted
- ½ teaspoon vanilla extract
- ¼ cup pecans, chopped (for garnish)
- 2 tablespoons caramel syrup (optional for drizzle)
Instructions
- Preheat the oven to 325°F (163°C) and grease a bundt pan.
- Cream together the butter and sugar until fluffy.
- Add eggs one at a time, mixing well after each.
- In a separate bowl, whisk flour, baking powder, and salt.
- Gradually add dry ingredients to the butter mixture, alternating with sour cream.
- Stir in vanilla extract, butter extract, and toasted pecans.
- Pour batter into the prepared pan and smooth the top.
- Bake for 60–70 minutes until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a rack.
- Mix glaze ingredients and drizzle over the cooled cake.
Notes
Ensure butter is at room temperature for easier mixing.
Avoid overmixing the batter after adding flour to maintain a light texture.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 25
- Sodium: 200
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
- Cholesterol: 80