Ingredients
Cake Batter
- 3 sticks (1 ½ cups) unsalted butter, room temperature
- 2 ½ cups granulated sugar
- 6 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose or cake flour, spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (8 oz) sour cream, room temperature
Pecan Streusel
- 1 cup pecans, chopped
- ⅓ cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Vanilla Icing
- 1 ½ cups confectioners’ sugar
- 2-3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Prep the Pan: Preheat your oven to 325°F. Grease a 10-12 cup bundt or tube pan (without a removable bottom) thoroughly with baking spray or a mixture of butter and flour to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the flour, baking powder, and salt, then whisk to combine and set aside.
- Prepare Pecan Streusel: In a small bowl, combine chopped pecans, light brown sugar, cinnamon, and nutmeg. Mix thoroughly until well blended and set aside.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment or a handheld mixer, beat the room-temperature butter on low speed for 2 minutes. Gradually add sugar and beat on high speed until the mixture is light and fluffy, approximately 5 minutes.
- Add Eggs and Vanilla: With the mixer on medium speed, add eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the bowl sides as needed, taking care not to overmix. Mix in the vanilla extract for about 30 seconds.
- Combine Batter: Reduce mixer speed to low and add the dry ingredients to the butter mixture. Mix just until combined, then fold in the sour cream gently until fully incorporated.
- Assemble Cake: Pour half of the cake batter into the prepared bundt pan. Evenly sprinkle the pecan streusel over the batter, then carefully spoon the remaining batter on top, smoothing the surface.
- Bake: Place the pan in the oven and bake for 60-70 minutes. Begin checking for doneness at the 60-minute mark by inserting a toothpick into the center; it should come out clean when the cake is done.
- Cool: Allow the cake to cool in the pan for about 10 minutes. Then invert onto a cooling rack to cool completely.
- Prepare Icing: Whisk together the confectioners’ sugar, milk (start with 2 tablespoons), and vanilla extract until smooth and lump-free. Adjust the milk if needed to reach a drizzling consistency.
- Glaze and Decorate: Once the cake is fully cooled, drizzle the vanilla icing over the top and scatter additional chopped pecans on the glaze for garnish.
Notes
- Using all-purpose flour creates a denser crumb, while cake flour yields a lighter, more tender texture.
- Ensure that the eggs, butter, and sour cream are all at room temperature to help the batter blend smoothly and rise properly.
- Do not overmix the batter once the dry ingredients are added to avoid a tough cake.
- Check the cake a few minutes before the minimum baking time, as ovens vary.
- Allow the cake to cool completely before glazing to prevent the icing from melting and sliding off.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
