Monday, September 17, 2012

Pecan Buttermilk Bundt Cake

Ingredients
·         1 package white cake mix  (For GF – use Pamela’s Cake Mix; for regular – use Betty Crocker)
·         1 cup buttermilk
·         1/2 cup melted butter
·         5 large eggs
·         3 tablespoons light brown sugar
·         2 teaspoons ground cinnamon
·         1/2 cup chopped pecans
·         Crisco Shortening
·         1 tablespoon granulated sugar
·         Buttermilk-Vanilla Glaze

Directions
1.      Preheat oven to 350°. Beat first 3 ingredients at medium speed with an electric mixer 1 1/2 minutes or until thoroughly blended; add eggs, 1 at a time, beating well after each addition.

2.     Stir together brown sugar, cinnamon and pecans in a small bowl.

3.     Grease a 12-cup Bundt pan with shortening; sprinkle with 1 Tbsp. granulated sugar.

4.     Spoon one-third of batter into prepared pan; sprinkle brown sugar mixture evenly over batter. Top with remaining batter.

5.     Bake at 350° for 45 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool 20 minutes. Drizzle Buttermilk-Vanilla Glaze over slightly warm cake.

Buttermilk Glaze
Ingredients
·         1 cup powdered sugar
·         1 tablespoon melted butter
·         1 teaspoon vanilla extract
·         1 to 2 Tbsp. buttermilk
 
Stir together first 3 ingredients and 1 Tbsp. buttermilk until smooth, adding additional 1 Tbsp. buttermilk, if necessary, for consistency.

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