Bourbon Pecan Butter Cake
This Bourbon Pecan Butter cake is another recipe I have been toying with since I was in college. (So for the better part of a decade. Oof!). I have had different iterations of butter cake. Some are gooey with a creamy center and others are like this one. Fluffy and rich. So you may be asking what makes my butter cake a shower stopper? Pecans and bourbon of course!!
Pecans. are an underrated nut. I think most people might associate them with autumn leaves and spiced lattes. However, in this cake the pecans add a break in texture and a soft toasted nutty flavor.
NOW, I might be biased because while this cake is delicious on its own the bourbon butter sauce is what makes it a STAR. The combination of butter, brown sugar and bourbon creates a rich sauce that pairs perfectly with the pecan cake.
My favorite part of this cake is 1.) you get to poke a bunch of holes on the bottom like some of kind reverse wack-a-mole. 2.) the bourbon butter soaks into the cake and creates these pockets of buttery, sweetness throughout. 3.) As the cake cools the sauce creates this crispy, glazed bottom.
Basically, this cake is truly a site to behold and it would be a crime in my book to not to make it. I mean the only thing you have to gain is a new obsession.
Happy Baking!
Bourbon Pecan Butter Cake
This butter cake is not like anything you have had before. Warm and fluffy bundt cake studded with toasted nuts and soaked in a rich buttery, bourbon sauce. You won't want to stop at just one slice.
Ingredients
- 3 Cups, All Purpose Flour
- 2 Cups Granulated Sugar
- 4 Eggs, room temperature
- 1 Cup Unsalted Butter at room temperature
- 1 Cup of Buttermilk, room temperature
- 1 cup of pecans, chopped and toasted
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp vanilla extract
- 3/4 Cup Brown Sugar, packed
- 1/3 cup, butter
- 3-4 tbsp, bourbon
- 1 1/2 tsp vanilla extract
- pinch of salt
Instructions
- Preheat oven to 325 and generously grease 10-inch bundt pan with butter and flour.
- Toast pecans in preheated oven until fragrant (2-3 mins). Set aside to cool.
- Using a hand or stand mixer cream together butter and sugar on medium low speed until pale and fluffy.
- Add eggs one at time and thoroughly mix before adding the next egg.
- Add buttermilk, baking soda, vanilla and salt and mix on low.
- Fold in flour one cup at a time.
- Gently fold in pecans.
- Spread batter evenly into bundt pan and bake for 60-65 minutes.
- Melt butter in a small saucepan on low.
- Add in brown sugar 1/4 cup at a time and whisk until sugar is melted.
- Add bourbon and vanilla and cook for mins more.
- Place warm cake on a wire rack and poke multiple holes throughout the cake with a skewer.
- Slowly pour sauce over the cake. The sauce will soak into the cake as it cools.
- Let the cake cool in the bundt pan for up to an hour then carefully invert the cake to remove it from the pan.
- Let the cake completely cool for another 2 hours.
- Dust the cake with powdered sugar and enjoy.
Notes
**You could double the bourbon sauce recipe and serve it with the cake for a richer flavor profile.
***The bourbon butter sauce not only soaks into the cake but creates a crunchy butter exterior.