A moist, golden cake studded with crunchy pecans and finished with a warm buttery glaze. Perfect for holidays, potlucks, or whenever you’re craving a nutty treat!
Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup whole milk
- 1 tsp vanilla extract
- 1 1/2 cups chopped pecans (toasted for extra flavor)
For the Glaze:
- 1/2 cup (1 stick) butter
- 1 cup brown sugar, packed
- 1/4 cup milk
- 1/2 tsp vanilla extract
Directions
- Preheat the oven to 325°F (160°C). Grease and flour a Bundt pan or 9×13-inch baking dish.
- Make the batter:
In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. - Mix dry ingredients:
In a separate bowl, whisk flour, baking powder, and salt. - Combine:
Add dry ingredients to the butter mixture, alternating with milk. Stir in vanilla and fold in chopped pecans. - Bake:
Pour batter into the prepared pan. Bake for 55–65 minutes, or until a toothpick comes out clean. Let cool slightly in the pan. - Make the glaze:
In a saucepan over medium heat, combine butter, brown sugar, and milk. Bring to a gentle boil and cook for 2–3 minutes, stirring constantly. Remove from heat and stir in vanilla. - Glaze the cake:
Poke small holes in the warm cake and slowly pour the glaze over the top, letting it soak in. - Cool & Serve:
Let cool completely before slicing. Enjoy with a cup of coffee or a scoop of vanilla ice cream!
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hr 15 mins
Calories and Servings:
Serves 12–16
Approx. 430–480 calories per slice
Would you like a cream cheese swirl version or maybe a maple glaze variation?