Rosie Makes A Pecan Caramel Bundt Cake

Sometimes I just get in the mood to bake something.
And I'm always glad that happens.
Because look at what I baked!
It's a caramel pecan bundt cake with a texture like pound cake.
The cake by itself is a winner, but what with the pecans and the CARAMEL,
it's just on another level altogether.

Pecan Caramel Bundt Cake 

For the cake:
1 cup chopped pecans
2 cups flour
1 tsp baking powder
1/2 tsp kosher salt
1/2 cup buttermillk
3/4 cup light corn syrup
2 sticks unsalted butter, softened
1 3/4 cups sugar
4 eggs
1 TB vanilla

Heat oven to 325°. 
Generously butter a bundt pan and press pecans in the sides and bottom.
Whisk the flour, baking powder, and salt.
Combine buttermilk and corn syrup.
With an electric mixer at medium speed, beat butter until light and fluffy, then gradually beat in sugar.  Beat in eggs, one at a time, mixing well after each addition.  Mix in vanilla.
At low speed, mix in flour mixture in 3 additions, alternating with two additions of the buttermilk mixture, until just combined.
Pour batter into prepared pan.
Bake for 55-60 minutes or until toothpick inserted in center comes out with a few moist crumbs.
Let cake rest for 10 minutes, then invert onto wire rack.

Caramel Glaze
1/2 stick unsalted butter
1/2 cup firmly packed brown sugar
2 TB heavy cream
pinch kosher salt
Combine ingredients in a small saucepan.  Bring to a boil, stirring frequently.  Remove from heat; let cool a bit.  Drizzle glaze over warm cake.

Action shot!

Smooth batter.

Ta da!!!

What a pretty cake!

Oh....
Caramel glaze!

Love that texture!

Now that's a cake!