High Altitude Butter Pecan Bundt Cake
Moist and fluffy butter pecan pound cake baked in a bundt pan, drizzled with salted vanilla icing and sprinkled with pecans.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Stand Mixer with Paddle Attachment
Ingredients
Cake
- 1 ¼ cups unsalted butter, softened to room temperature
- 1 ¼ cups granulated sugar
- 1 cup light or dark brown sugar, lightly packed
- 3 large eggs
- 1 tbsp vanilla extract
- 2 ⅔ cups all-purpose flour, spooned and leveled
- ½ cup pecans, finely chopped
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 ¼ tsp baking powder
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- ⅓ cup whole milk
- 1 cup full-fat sour cream
Icing
- 1 ½ cups powdered sugar
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 tbsp unsalted butter, melted
- 3-4 tbsp milk or cream
- 1 tsp vanilla extract
- pecans, for decorating
Instructions
Cake
- Preheat the oven to 350 F, and position a rack in the center of the oven. Thoroughly grease a standard-sized bundt pan (with a 12 cup capacity) with non-stick baking spray.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter, granulated sugar and brown sugar for 5 minutes on medium speed, scraping the bowl occasionally, until light and fluffy.
- Beat in the eggs, one at a time, beating each for 15 seconds before adding the next, then add the vanilla extract.
- In a separate bowl, whisk together the flour, pecans, cinnamon, nutmeg, baking powder and salt. Separately, whisk together the milk and sour cream.
- With the mixer on low, add the dry ingredients in three additions, alternating with the liquid ingredients, starting and ending with the dry. Stop mixing as soon as the flour is mostly incorporated, then use a spatula to finish folding the batter together. The batter will be fairly thick.
- Spread the batter evenly into the prepared pan. Bake the cake for about 50-60 minutes, until the top is golden brown, the edges are starting to pull away from the sides of the pan, and a cake tester (or toothpick) inserted in the center of the cake comes out clean.
- Let the cake cool in the pan for 15 minutes, then turn it over onto a cooling rack. Remove the pan and let the cake cool for about an hour.
Icing
- In a bowl, whisk together the powdered sugar, salt, melted butter, milk or cream, and vanilla, until thick and smooth.
- If you want the icing to drip down the sides of the cake, pour it on top of the cake while the cake is still warm. Or, let the cake cool completely before spreading the icing on top.
Notes
Let the cake cool completely, then store in an airtight container at room temperature for up to 3 days.
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