Description
This rich and flavorful Bourbon Pecan Cake features a moist pumpkin spice bourbon-infused batter studded with chopped pecans and topped with a luscious bourbon glaze. Perfect for autumn gatherings or special occasions, this Bundt cake combines classic Southern ingredients with warm spices for a decadent dessert experience.
Ingredients
Scale
Cake Batter
- 1 cup unsalted butter, softened
- 2 ½ cups sugar
- 6 large eggs
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground nutmeg
- 1 cup sour cream
- ½ cup pumpkin spice bourbon
Glaze
- ¼ cup unsalted butter
- ½ cup light brown sugar, packed
- 3 tablespoons pumpkin spiced bourbon
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 cup chopped pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and generously spray a 9-inch Bundt pan with Pam baking spray to ensure easy release of the cake.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, kosher salt, and ground nutmeg until well combined to distribute the leavening and spices evenly.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter with the sugar until the mixture turns light and fluffy, which will help create a tender cake crumb.
- Add Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next to maintain emulsion.
- Incorporate Sour Cream and Bourbon: Mix in the sour cream and ½ cup pumpkin spice bourbon until the batter is smooth and homogenous, adding moistness and flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet batter, beating just until combined to avoid overmixing which can toughen the cake.
- Bake the Cake: Pour the prepared batter evenly into the Bundt pan. Bake in the preheated oven for 60 to 70 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool the Cake: Allow the cake to cool in the pan for about 20 minutes, then carefully invert it onto a wire rack to cool completely, preventing sogginess.
- Prepare the Glaze: In a small saucepan over medium heat, melt ¼ cup unsalted butter. Add ½ cup packed light brown sugar and stir until dissolved. Remove from heat and stir in 3 tablespoons pumpkin spice bourbon, then whisk in 1 cup powdered sugar and 1 teaspoon vanilla extract until smooth.
- Glaze the Cake: Once the cake is completely cool, drizzle the bourbon glaze over the top and sprinkle with 1 cup chopped pecans to add crunch and extra pecan flavor.
Notes
- Ensure butter is softened but not melted for proper creaming with sugar.
- Use a toothpick or cake tester to check doneness.
- Allow cake to cool completely before glazing to prevent melting the glaze.
- Substitute bourbon with non-alcoholic bourbon flavor if desired for a kid-friendly version.
- Store cake covered at room temperature for up to 3 days or refrigerate for longer freshness.
