best bundt cake recipes
Ingredients
CAKE:
packagecream cheese
cup butter
4 large eggs
2 cups packed dark brown sugar
teaspoon baking powder
2 teaspoons vanilla extract
0..25 teaspoon salt
0.5 teaspoon baking soda
cup sour cream
cup chopped pecans
ICING:
0.5 cup butter, cubed
cup packed dark brown sugar
cup confectioners' sugar
0.25 cup 2% milk
teaspoon vanilla extract
CANDIED PECANS (optional):
large egg white
1/3 cup sugar
1/3 cup packed dark brown sugar
4 cups pecan halves
Directions
Preheat oven to 325°.
In a large bowl, beat egg white until foamy. Add pecan halves; stir
gently to coat. Combine sugar and brown sugar; add to pecan mixture
and stir gently to coat.
Spread into two greased 15x10x1-in. baking pans. Bake 19-23
minutes, stirring once. Cool. Store in an airtight container.
Meanwhile, in a large bowl, cream butter, cream cheese and brown
sugar until light and fluffy. Add eggs, one at a time, beating well after
each addition. Beat in vanilla. Combine flour, baking powder, baking
soda and salt; add to the creamed mixture alternately with sour
cream, beating well after each addition. Stir in chopped pecans.
Transfer to a greased and floured 10-in. fluted tube pan. Bake at 335°
65-70 minutes or until a toothpick inserted in the center comes out
clean. Cool 15 minutes before removing from pan to a wire rack to
cool completely.
In a small saucepan, combine brown sugar, butter and milk. Bring to a
boil; cook and stir 1 minute longer. Remove from heat; stir in
confectioners' sugar and vanilla until smooth. Drizzle over cake. Serve
with candied pecans.
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