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Pecan Crunch Cake

If there's one thing left to master in all the foodie land, it must be the bundt cake.  More specifically, I'm talking about the fact that I can't turn out an intact bundt cake to save my life! I guess that's what icings are for...

Alright, in reality, I have a lot of food-related things left to master, but bundt cakes are inching up higher and higher on that list.  I feel as if I do all the buttering and flouring that I can and yet...ugh.  Someday my bundt cake will be perfect, if it's the last thing I do.  Guess what that means for this blog.  Yep, get yo'self ready for some summer-, fall-, and winter-themed bundt cakes!  Everyone gets a bundt cake!

This month, I decided to make a bundt cake for my Secret Recipe Club.  I look forward to this "reveal" every month, as it gives me a chance to get to know new-to-me blogs.  This month I found Bizzy Bakes!  I love the recipes on her site and was excited to see a pecan crunch bundt cake.  I love pecans and I seriously need some excuses to use them more often in recipes.

Once I made this, there were some...uh...issues, getting my cake out of the bundt pan (of course!!!!), but I simply drizzled icing over the top of the it and everything was all good once again.  I never object to extra sugar.  Don't tell my trainer.  I personally recommend pouring the icing on top, but if you're better than I am at turning out bundts, you could totally go the "naked" route.  You know, if you're into that.  Thanks for the recipe, Bizzy!

 

Pecan Crunch Cake
very slightly adapted from Bizzy Bakes

Print Recipe

For the Cake:

  • 2 1/2 cups all-purpose flour mixture
  • 1 1/2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 1/4 cups sugar
  • 3/4 cup oil
  • 1 teaspoon vanilla
  • 3/4 cup orange juice
  • 1 teaspoon rum extract or 2 tablespoons rum

For the Pecan Crunch:

  • 1/2 cup brown sugar
  • 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon ground  ginger
  • 4 tablespoons oil
  • 1/3 cup pecans, chopped
  • 1/4 cup shredded coconut (optional)

For the Frosting:

  • 1 1/2 cups powdered sugar
  • 3 tablespoons milk or heavy cream
  • 1/2 tablespoon vanilla extract


1) Preheat oven to 350 degrees F.

2) Generously grease a 10-inch bundt pan with butter.  Lightly dust the pan with flour so that it sticks to and covers the butter.

3) In a small bowl, mix all the ingredients together for the pecan crunch.

4) In a medium bowl, mix together the flour, baking powder, and salt.

5) In a large mixing bowl, beat together the eggs, sugar, oil, vanilla, orange juice, and rum.

6) Slowly add in the flour mixture.  Beat together until the batter is combined.

7) Pour 1/3 of the batter into the bundt pan.  Cover the batter with half of the crunch mixture.

8) Repeat with the rest of the batter and crunch mixture, ending with the batter.

9) Bake for 45-55 minutes, or until a thin knife comes out clean.

10) Cool for 5 minutes, then run a thin knife around the edges of the cake or wriggle the pan a bit.  Turn out the cake from the pan.  Once the cake is out of the pan, allow to cool fully.

11) Optional: In a bowl, combine the powdered sugar, milk (or heavy cream), and vanilla.  Whisk together until smooth, then drizzle over the fully cooled cake.