Hey! I am so glad you stopped by to check out my recent bakes. My name is Kelsey. I have dedicated 2021 to baking from my favorite baking publication – Bake from Scratch. Each quarter is dedicated to one main category of baking: cakes, breads, pies/pastries, cookies/miscellaneous. I am so excited to learn how to master (or try to master) each of these. Follow me along on my journey!
This cake was SO good however I clearly had some issues, mainly with it sticking to my bundt pan. I did spray it with my favorite Pam with Flour but I should have followed the directions specifically when it said to coat it with 2 tablespoons of shortening. The extra fat in the shortening would definitely have helped it slide out of the pan instead of tear out some of the corners like it did. I also replaced dark corn syrup for light corn syrup, I didn’t see any huge repercussions from that, it might have changed the color a bit and the flavor would have been slightly different. No matter how much I messed up, this cake bounced right back and it was soft, moist and delicious. It might not be the prettiest thing but it was one of the tastiest! I love this spin on a Pecan Pie, I will certainly be trying this recipe again, and this time follow the directions haha!
For the cake:
- 1 tablespoons all-vegetable shortening
- 1 cup finely chopped pecans
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs
- 2¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¾ cup dark corn syrup
- ½ cup whole buttermilk
For the frosting:
- ½ cup firmly packed light brown sugar
- ¼ cup unsalted butter
- 2 tablespoons half-and-half
- Pinch of salt
For the cake:
- Preheat oven to 325°F.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.
- Add eggs, one at a time, beating until well combined after each addition; scrape sides of bowl.
- In a medium bowl, whisk together flour, salt, and baking soda. In a small bowl, whisk together cream, bourbon, and vanilla.
- Add flour mixture to butter mixture alternately with cream mixture, beginning and ending with flour mixture, beating just until combined after each addition and stopping to scrape sides of bowl.
- Fold in chopped toasted pecans.
- Spray a 10-cup bundt pan with baking spray with flour.
- A couple of my favorite bundt pans are linked below
- Coat inside of pan with raw pecans, turning to coat and shaking out any excess.
- Spoon batter into prepared pan. Tap pan on counter several times to evenly spread batter and release any air bubbles. (The pan will be quite full, but the batter will not overflow.)
- Bake until a wooden pick inserted near center comes out clean, 1 hour to 1 hour and 15 minutes.
- Let cool in pan for 15 minutes. Using a small offset spatula, gently loosen center and edges of cake from pan. Invert pan onto a wire rack; let cake stand in pan for 20 minutes.
- Pick up wire rack with bundt pan on top, and lightly tap on counter to loosen cake; remove from pan, and place wire rack over a parchment-lined baking sheet. Let cool completely.
- Spoon Brown Sugar-Bourbon Sauce over ridges of cake as desired. Once sauce stops dripping, transfer cake to a serving plate. For fuller coverage, brush more still-hot sauce onto sides of cake using a small pastry brush. Serve immediately.
The gallery below shows step-by-step photos of my baking process.
Shop the products I mentioned and love!