18 or more servings
YouTube instructional video is at the bottom
What you’ll need
All-purpose flour or cake flour
Sugar
Salt
Baking powder
Salted and unsalted butter (Room temp)
Large eggs (Room temp)
Whole milk (Room temp)
Heavy whipping cream (Room temp)
Sour cream (Room temp)
Butter extract
Maple extract
Vanilla extract
Confectioners’ sugar
Chopped pecans
Brown gel paste or liquid food coloring
Tools you’ll need
Nordic ware anniversary bundt pan or fat daddio tube pan
Baker’s joy non-stick baking spray
Preparation of ingredients
All-purpose or cake flour mixture
Step 1- Sift 3 cups all-purpose flour or cake flour, 1 teaspoon baking powder, and 1/4 teaspoon salt into a medium-sized bowl. If you are using all salted butter, omit the salt from the recipe. Stir all ingredients together and set aside.
Butter vanilla cream mixture
Step 2- If you are using all-purpose flour add 1/3 cup whole milk (Room temp), 1/2 cup heavy whipping cream (Room temp), and 1/2 cup sour cream (Room temp). If you are using cake flour add 1/2 cup whole milk (Room temp), 2/3 cup heavy whipping cream (Room temp), and 2/3 cup sour cream (Room temp). Next add 3 teaspoons butter extract, 2 teaspoons vanilla extract, 1/4 or 1/2 teaspoon maple extract, and a toothpick dipped in the brown gel paste food coloring. Swirl that into the liquid. Stir all ingredients together with a whisk until combined and set aside.
Roasting the pecans
Preheat oven to 400 degrees.
Step 3- Add 1 and 1/3 cups chopped pecans into an 8 by 8-inch baking pan. Shake the pan to make the pecans even. Place into a preheated 400-degree oven on the middle rack. Roast for 7 minutes.
Step 4- Remove the chopped pecans from the oven and let them cool completely.
Cake batter
Step 5- Add 2 sticks unsalted butter (Softened and at room temp), 1 stick salted butter (Softened and at room temp), and 3 cups sugar into stand mixer bowl fitted with the paddle attachment. Mix on high speed for 6 minutes. Scrape down the sides of your bowl.
Step 6- Add 5 large eggs in at room temperature one at a time while mixing on a medium speed. Scrape down the sides of your bowl.
Step 7- Alternate the all-purpose flour mixture and the butter vanilla cream mixture into the batter 3 separate times. Mix on a medium low speed each time for 15 to 20 seconds or until combined. Scrape down the sides of your bowl each time after mixing.
Step 8- Add 1 and 1/4 cups roasted chopped pecans. Fold the chopped pecans into the batter really well. Scrape down the sides of your mixing bowl. Note- Reserve 2 tablespoons of chopped pecans to add to the icing later.
Baking the cake
Spray your Bundt or tube pan with the Baker’s joy non-stick baking spray.
Preheat oven to 325 degrees F.
Step 9- Add prepared cake batter into your bundt or tube pan. Spread the batter around the baking pan with a spatula. Shake the bundt or tube pan slightly and tap the bottom of the baking pan with your hands.
Step 10- Place into a preheated 325-degree oven on the middle rack. Bake for 1 hour and 15 minutes.
Step 11- After the baking time has ended, remove the cake from the oven. Toothpick inserted into the cake should come out clean. Let cool for 3 to 5 hours before removing it from the bundt or tube pan.
Flipping and icing the cake
Step 12- Flip the cake onto a cake serving dish or pad.
Butter pecan icing
Step 13- Add 1 and 1/4 cups confectioners’ sugar, 2 tablespoons melted unsalted butter, 1 tablespoon melted salted butter, 4 tablespoons warm whole milk, 1/2 teaspoon butter extract, 1/4 teaspoon vanilla extract, 1/8 teaspoon maple extract and a toothpick with a small amount of brown gel paste or liquid food coloring on it. Swirl that into the liquid. Stir all ingredients with a whisk until creamy and smooth with no visible lumps. Add 2 tablespoons roasted chopped pecans and stir until combined.
Step 14- Pour the icing on top of the cake. Let set for 15 to 30 minutes before serving.
YouTube instructional video
