It’s as seasonally perfect as a pecan pie, but without the added hassle of making a crust. What makes this cake so crave-worthy? The rich and tender crumb is enhanced by Lewis Road Creamery butter. Lewis Road Creamery butter’s intense golden color and superior butter flavor give this cake all the richness you associate with a pecan pie but in a perfect Bundt cake package. Serve it as the showstopping conclusion to a family dinner or as the ideal brunch accompaniment to a cup of hot coffee.
Lewis Road Creamery was founded in 2012 with one mission in mind: to create the world’s best butter. They use their own grass-fed, free-range cream from their farms in Canterbury, New Zealand, traditionally churned using the Fritz churn method, which helps Lewis Road Creamery achieve a lightly cultured, scrumptious-tasting butter with a silky, velvety consistency like no other. Because their cows are completely grass-fed all year round, the vibrant golden color of their butter is 100% natural! Lewis Road Creamery butter is non-GMO, hormone-free, and high in fat, giving it a bolder flavor and making it brilliantly golden.
You can purchase Lewis Road Creamery butter online or pick some up at your local fine food grocer such as Whole Foods, Erewhon Market, Central Market, Raley’s, Bristol Farms, and Uptown Grocery Co.
- 2 tablespoons (28 grams) all-vegetable shortening
- 1 cup (113 grams) very finely chopped pecans (⅛ to 1⁄16-inch pieces)*
- 1 cup (227 grams) Lewis Road Creamery unsalted butter, softened
- 1¾ cups (350 grams) granulated sugar
- 1 tablespoon (12 grams) vanilla extract
- 4 large eggs (200 grams)
- 2½ cups (281 grams) all-purpose flour
- 1 teaspoon (5 grams) baking powder
- ¾ cup (260 grams) dark corn syrup
- ½ cup (120 grams) whole buttermilk
- ½ cup (110 grams) firmly packed light brown sugar
- ¼ cup (57 grams) unsalted butter
- 2 tablespoons (30 grams) heavy whipping cream
- Pinch kosher salt
- Preheat oven to 325°F. Grease a 10-cup Bundt pan with shortening. Sprinkle pecans into pan, swirling pan while tapping it firmly to coat well with pecans. Remove any loose pecans onto a cutting board; chop finely and return to pan, again swirling and tapping pan to help coat.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, and vanilla at medium speed until fluffy, 4 to 5 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, whisk together flour and baking powder. In a small bowl, stir together corn syrup and buttermilk. Gradually add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Spoon batter into prepared pan.
- Bake until a wooden pick inserted near center comes out with a few moist crumbs, 1 hour to 1 hour 10 minutes, loosely covering with foil after 45 minutes of baking. Let cool in pan on a wire rack for 25 minutes. Loosen cake from center of pan using a small offset spatula. Invert cake onto a wire rack. Remove cake from pan, and let cool for 30 minutes.
- For drizzle: In a small saucepan, bring brown sugar, butter, heavy cream, and salt to a boil. Reduce heat, and let simmer, uncovered, for 5 minutes. Remove from heat, and slowly drizzle over warm cake.
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