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Recipe Title
The Perfect Fusion: Pecan Pie Meets Bundt Cake in This Delightful Dessert
Description
Overview: This delightful dessert combines the rich, nutty flavors of a classic pecan pie with the moist, tender crumb of a bundt cake. The result is a show-stopping treat that’s perfect for any occasion, from holiday gatherings to cozy weekend brunches.
Ingredients
All-purpose flour: 3 cups
Granulated sugar: 2 cups
Unsalted butter, softened: 1 cup (2 sticks)
Large eggs: 4
Vanilla extract: 2 teaspoons
Baking powder: 1 teaspoon
Salt: 1/2 teaspoon
Milk: 1 cup
Pecans, chopped: 2 cups
Corn syrup: 1/2 cup
Brown sugar: 1/2 cup
Cinnamon: 1 teaspoon
Instructions
Step 1: Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
Step 2: In a large bowl, cream together the butter and granulated sugar until light and fluffy.
Step 3: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 4: In a separate bowl, whisk together the flour, baking powder, and salt.
Step 5: Alternately add the dry ingredients and milk to the butter mixture, mixing until just combined.
Step 6: Fold in 1 cup of the chopped pecans.
Step 7: In a small saucepan, combine the corn syrup, brown sugar, and cinnamon. Cook over medium heat, stirring constantly, until the sugar has dissolved and the mixture is smooth.
Step 8: Pour half of the batter into the prepared bundt pan. Drizzle the corn syrup mixture over the batter, then sprinkle with the remaining 1 cup of chopped pecans.
Step 9: Pour the remaining batter over the pecan layer, spreading it evenly.
Step 10: Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Step 11: Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Cooking Time
Preparation Time: 20 minutes
Cooking Time: 60-70 minutes
Total Time: 80-90 minutes
Servings
Servings: 12-16 slices
Notes
For an extra touch of indulgence, drizzle the cooled cake with a simple glaze made from powdered sugar and milk. This cake can be stored at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Nutritional Information (Optional)
Calories per serving: approximately 450
Fat: 25g
Carbohydrates: 56g
Protein: 5g
Serving Suggestions
Serve this pecan pie bundt cake warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs perfectly with a hot cup of coffee or tea for a cozy and satisfying dessert experience.
FAQs
Q1: Can I use a different type of nut instead of pecans?
A1: Yes, you can substitute the pecans with other nuts like walnuts or almonds if you prefer.
Q2: Can I make this cake in advance?
A2: Absolutely! This cake can be made a day ahead of time and stored at room temperature until ready to serve.
Q3: Can I freeze this cake?
A3: Yes, you can freeze the cooled cake for up to 2 months. Thaw overnight in the refrigerator before serving.
Q4: Can I use a different type of pan?
A4: While a bundt pan creates a beautiful presentation, you can also use a 9×13-inch baking pan. Adjust the baking time accordingly.
Q5: Can I omit the corn syrup?
A5: The corn syrup helps create the gooey pecan pie filling, but you can substitute it with honey or maple syrup if desired.
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