In paying homage to the birthday sentiments extended by a good friend, I began another trip around the sun this past week. Another year reluctantly older, hopefully wiser, selectively forgetful, definitely healthier, slightly unpredictable, and with a perpetual sweet tooth. I am a bit of homemade birthday cake traditionalist, yet ironically my day is now almost always celebrated with one coming from a bakery. Mostly because it's more fun to bake a cake for someone else than it is for yourself. As insanely scrumptious as the decadent cupcakes from top chef winner Stephanie Izard's Sugargoat were, the sentimentalist in me longed for something homemade too. Maybe this was the year I baked a cake for me, but one to share with friends.
While nothing is simpler than a pound cake, this Bourbon Butter Pecan Bundt Cake captures my competing loves for simplicity and complexity. Making it the perfect, slightly unpredictable choice for a birthday cake. Because seriously, what is not to love about butter, pecans, and bourbon?
This Bourbon Butter Pecan Bundt Cake has all the right notes. It's dense, tender, moist, buttery, nutty, and with the warmth of the Pecan Bourbon Whiskey it tastes like one big flavorful, indulgent hug.
Having your eggs and butter at room temperature will create a batter having a better emulsion. Which will ultimately help create that tender crumb. The toasted pecans, brown sugar, vanilla and bourbon help to give this bundt cake some lovely caramel undertones. For an even buttery cake, use a European or European-style unsalted butter. I promise you will taste the difference. Some years back I picked up a bottle of this William Wolf Pecan Bourbon Whiskey (and you can still buy it online or at a well-stocked liquor store). With notes of maple pecan pie and toffee it gave this bundt cake a deeper pecan flavor. However, if you don't have or can't find it, use a bourbon whiskey you love.
Use your prettiest 12-15 cup capacity bundt pan when making this Bourbon Butter Pecan Bundt Cake. I used this one. Generously butter your pan (about 2 Tablespoons) using a pastry brush to spread it evenly and in all of the creases of the pan. Lightly dust with flour, shaking out all of the excess. Remember, even non-stick bundt pans need to be buttered and floured.
Using a 12 cup capacity pan, the bundt cake bakes in a preheated 300 degree (F) oven anywhere from an hour and 45 minutes to an hour and 55 minutes. If you use a larger capacity (13-15 cups) bundt pan, start checking your cake for doneness at the one hour and 35 minute mark. Always, always place your bundt pan on a large sheet pan before placing it in the oven. Not only does this help when you rotate the pan midway through the baking process, it will catch any cake that might spill out during the baking process.
Your cake is done when a skewer inserted in the cake comes out with very few crumbs. Allow your cake to cool in the bundt pan for 12-15 minutes before inverting it onto a platter or cake stand.
While most cakes made for a celebratory occasion are slathered in icing or lightly dusted with some confectionary sugar, this one is left plain. However, you certainly could drizzle a bourbon infused glaze over the top or dust with powdered sugar just because. Yet leaving it plain allows all of the flavors of the cake to shine through.
This Bourbon Butter Pecan Bundt Cake is as much celebratory worthy as it is served for breakfast or mid-day snack with a cup of coffee or tea. It's an elevated, slightly more elegant, a little more indulgent version of the classic pound cake. If you are anything like me and enjoy extending your birthday for as many days in the month as possible or want to make a cake for family/friends to nibble on all weekend long, this is the cake you want to make. And it's one of those bundt cakes everyone will remember long after the last crumbs have been eaten.
Recipe
Bourbon Butter Pecan Bundt Cake
Serves 10-14, depending on how you slice it
Ingredients
2 Tablespoons unsalted butter, room temperature and about 1-2 Tablespoons of all-purpose flour (for pan preparation)
1 1/2 cups (340g) European or European-style unsalted butter, room temperature
1 2/3 cups (334g) granulated sugar
1 cup (200g) light brown sugar, firmly packed
6 large eggs, room temperature
1 Tablespoon vanilla
1-2 Tablespoons Pecan Bourbon Whiskey (see notes)
3 1/4 cups (426g) all-purpose flour
1 teaspoon Kosher salt
1 teaspoon baking powder
1 cup (240g) sour cream
1 1/2 cups (168g) pecan halves, toasted and finely chopped
1 Tablespoon flour
Optional: Confectionary sugar for dusting; A Bourbon Confectionary Sugar Glaze
Directions
1. Preheat the oven to 300 degrees (F). Generously butter and lightly flour a 12-15 cup capacity bundt pan. Set aside.
2. Mix together the flour, baking powder, and Kosher salt. Set aside.
3. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter, sugar, and brown sugar until light and fluffy (approximately 6-7 minutes).
4. Beat in the eggs one at a time.
5. Mix in the vanilla and bourbon.
6. Reduce the mixer to low speed. Beginning with the flour mixture, alternate between adding the flour and sour cream for a total of 7 additions (beginning and ending with the flour).
7. Mix the toasted chopped pecans with one Tablespoon of flour. Add to the batter. On low speed, mix just until the pecans are well incorporated (do not over beat).
8. Spoon the batter into the prepared pan. Smooth the top with an offset spatula. Place the bundt pan on a baking sheet and place in the preheated oven.
9. Bake for 1 hour 45 minutes to 1 hour 55 minutes, rotating the cake midway through the baking process. Note: If using a bundt pan with a 13-15 cup capacity baking time may range from 1 hour 35 to 1 hour 45 minutes.
10. Remove cake from the oven. Let sit for 12-15 minutes before inverting onto a cake platter or cake stand. Let cake cool completely before slicing and serving. Note: If dusting with confectionary sugar or finishing with a confectionary sugar glaze, let cake cool first.
Notes: (1) For the bourbon whiskey, I used one tablespoon of this small batch William Wolf Pecan Bourbon Whiskey. It's not very expensive and is equally great served in cocktails or straight up. (2) I toasted the pecan halves on a baking sheet in a 325 degree (F) oven for 8-10 minutes. I reduced the oven temperature to 300 degrees when I inserted the bundt cake into the oven. (3) If well wrapped or stored in an airtight container, this cake will be optimal for up to 3 days.