Prep 25 mins
Cook 1 hr
This makes a great anytime cake to snack on or save for dessert, even as a lunch box treat. It has a nice crunchy pecan topping baked which adds a nice texture & taste to this delicious Bundt cake. While I do not think this cake needs any garnish, the recipes lists whipped cream & cherries as possible additions. Hope you enjoy! Recipe source: Southern Living, May 2010
- 2⁄3 cup chopped pecans
- 1⁄4 cup butter, softened
- 2 tablespoons granulated sugar
- 2 3⁄4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 1 cup firmly packed dark brown sugar
- 1⁄2 cup granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs
- 1 cup buttermilk
- 1 (12 ounce) package miniature semisweet chocolate chips
- whipped cream, cherries (optional)
- Preheat oven to 350°F.
- Make the pecan topping by mixing together the first 3 ingredients in a small bowl, using a fork. Sprinkle in a greased and floured 12-cup Bundt cake pan.
- Whisk flour, baking soda and salt together in a separate bowl.
- Beat butter, brown sugar, granulated sugar and vanilla at medium speed in stand mixer for 3 to 5 minutes or until fluffy.
- Add eggs, one at a time, beating until just blended.
- Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape the bowl as needed. Fold in chocolate mini morsels (Mixture will be thick.). Spoon batter into Bundt cake pan.
- Bake at 350°F for 50 to 55 minutes or until a long wooden pick inserted in center comes out clean. Cool in a pan on a wire rack for 10 minutes. Remove from pan to wire rack and cool completely for about an hour before serving.
- Garnish, if desired. Suggested garnishes: whipped cream, cherries.