brown butter praline bundt cake with salted caramel drizzle #bundtbakers

I’m not sure if I’ve mentioned this before or not, but I love a bundt cake.

brown butter praline bundt cake with salted caramel drizzle | Brooklyn Homemaker

(I’ve definitely mentioned it before)

brown butter praline bundt cake with salted caramel drizzle | Brooklyn Homemaker

When I first started blogging I used to say that the reason I loved bundt cakes so much is that they remind me of my grandmother. While that may be true, I think there might be a little more to it than that.

To this day, every time I visit my grandmother she has some kind of homemade sweet in the house, whether she knows I’m coming or not. This has always been true, and when I was a kid I used to spend a lot of time at grandma’s house. There were always any number of store-bought cookies and donuts and candies in the pantry and some kind of homemade cake or pie was usually kicking around somewhere too.  This may or may not (definitely does) have something to do with my love of baking and sweet things, along with my perpetual and permanent state of being a bit overweight.

brown butter praline bundt cake with salted caramel drizzle | Brooklyn Homemaker

Grandma has always been known for her pies, and for her special pineapple cheesecake she makes with a vanilla cake mix crust. She used to make a lot of coffee cakes too, and every once in a while she’d make a bundt cake.
She doesn’t really make them anymore, and even when I was a kid they weren’t something she made very frequently, but they have always been something that I thought of as very very special.

Maybe it was their rarity that made them feel so impressive to me. Maybe it was the fact that Grandma was the only person (at the time) I’d ever known to make them. Or, maybe it had something to do with their unique shape. Something about their shape makes them feel really dramatic and fancy, even though most bundt cakes also manage to feel sort of rustic and unfussy at the same time.

brown butter praline bundt cake with salted caramel drizzle | Brooklyn Homemaker

Whatever the reasons, bundt cakes have always held a very special place in my heart, and I imagine they always will.
When I stumbled across a blog some six months ago that mentioned an entire group of other bloggers who loved bundt cakes as much as I did, I couldn’t wait to join in the fun.

brown butter praline bundt cake with salted caramel drizzle | Brooklyn Homemaker

I could not be more thrilled to have found these bundt loving bloggers. At first I was worried that making a bundt cake each and every month was going to be too much for me, or that I wouldn’t have the time to keep up with it, but as the months have gone on I’ve found myself more and more excited about each new theme. Ideas for some have proved to be a challenge, while others have come to me right away, but each and every cake I’ve baked has maintained that special meaning for me.

brown butter praline bundt cake with salted caramel drizzle | Brooklyn Homemaker

This months theme, chosen by the amazing Lauren of Sew You Think You Can Cook, is caramel. Lauren, you may not know this, but yours was the first blog I saw mentioning #bundtbakers, and you’re part of the reason I’m here. I can’t thank you enough.

Caramel is such a perfect choice for this time of year. It pairs so perfectly with the warm homey flavors of October, and I couldn’t have chosen a better theme if I’d tried. Make sure you scroll down past the recipe to see all the delicious caramel themed cakes that everyone came up with this month. I decided to translate the sweet buttery nutty flavors of pecan pralines into a bundt cake with toasted pecans, brown sugar, and brown butter. To reinforce that caramel candy flavor, I topped everything with a homemade salted caramel drizzle and even more toasted pecans. This cake is rich and moist and warm and golden. The brown sugar adds that rich caramel flavor, and the brown butter adds some depth and intensifies the toasty nuttiness of the pecans. If you’re a fan of caramel, and of pecans, this recipe is definitely a keeper.

brown butter praline bundt cake with salted caramel drizzle | Brooklyn Homemaker

Brown Butter Praline Bundt Cake with Salted Caramel Drizzle

  • Servings: 12 to 16-ish
  • Print

Brown Butter Praline Bundt Cake:
butter and flour for pan
1 1/4 cups unsalted butter (2 1/2 sticks)
2 cups chopped pecans
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1 cup dark brown sugar
4 large eggs
2 teaspoons vanilla extract
1 cup buttermilk

Salted Caramel Sauce:
(adapted from Brown Eyed Baker)
1/2 cup granulated sugar
3 tablespoons unsalted butter, at room temperature, cut into pieces
3 tablespoons heavy cream, at room temperature
1/2 (heaping) teaspoon fleur de sel (or any flaky sea salt)

Make the cake:
Preheat oven to 350. Butter and flour a 10+ cup bundt pan and set aside. In a medium saucepan, brown butter over medium high heat until it’s golden brown and smells intensely nutty. Should take about 10 minutes or so, but watch it closely so it doesn’t burn. Set aside to cool.

On a sheet pan, arrange pecans in a single layer. Toast at 350 for about 10 minutes, or until they smell like nutty heaven.

In a medium bowl, whisk together flour, baking powder, baking soda, & salt. Set aside. In the bowl of a stand mixer, combined cool brown butter, granulated sugar, & brown sugar. Beat until well combined, about 1 minute. Add eggs, one at a time, beating well after each addition. Add vanilla and mix to combine. On low speed, beat in the flour mixture and buttermilk in 3 alternating batches, starting and ending with the dry ingredients. Mix each addition until just combined, do not over-mix, and scrape down the sides of the bowl after each addition. Finally, stir in 1 1/2 cups of toasted pecans on low speed until well distributed. Reserve remaining 1/2 cup of pecans for decorating the finished cake.

Spoon batter into prepared bundt pan and smooth the top. WARNING: At this point the batter will look and taste like butter pecan ice cream, but if you eat it all, you won’t have any left for your cake. Bake at 350 for 50 to 55 minutes, or until a toothpick or cake tester inserted into the middle of the cake comes out clean. Let cool on a wire rack for about 20 minutes before inverting the pan to release the cake onto the rack. Let cool completely before adding drizzle.

Make the caramel sauce:
Add the sugar in an even layer to the bottom of a medium-sized heavy saucepan. Heat over medium-high heat, whisking regularly as it melts. The sugar will begin to clump together, and it may stick to your whisk, but it’s okay. Once the sugar has melted completely, stop whisking and instead swirl the pan occasionally while the sugar continues to cook.

Cook to a deep amber color. It should look almost a reddish-brown, and have a slightly toasty aroma. Keep a close eye on things at this point, things can go from perfect to burnt in under a minute. If you want to use an instant-read thermometer, cook the sugar until it reaches 350 degrees F.

As soon as the caramel reaches the right color (or 350 degrees), add all the butter. The caramel will bubble up so be careful. Whisk until the butter is completely melted. Remove the pan from the heat and slowly pour the cream into the caramel. Again, be careful because the mixture will bubble a lot. Whisk until everything is well incorporated and you have a smooth sauce. Add the fleur de sel and whisk to incorporate.

Let the sauce cool in the pan for 10 to 15 minutes and then pour into a heat proof container to let cool to room temperature. If you have any left, you can refrigerate the sauce for up to 2 weeks.

Drizzle the cooled caramel sauce over the cooled cake, and top with remaining 1/2 cup of toasted pecans. Slice. Serve. Enjoy.

brown butter praline bundt cake with salted caramel drizzle | Brooklyn Homemaker

Check out all the mouthwatering cakes this talented group of bakers has come up with this month:

BundtBakers

Interested in learning more about us? #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme/ingredient. You can see all our of lovely Bundts by following our Pinterest board right here. Links are also updated after each event on the BundtBaker home page here.

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. If you are just a lover of Bundt baking, you can find all of our recipe links by clicking our badge above or on our group Pinterest board.

81 comments

  1. Pingback: #BundtBakers: Caramel | Sew You Think You Can Cook

  3. Gorgeous cake, wow. I too love bundt cakes, it’s really amazing your Grandmother made them she definitely is a trend setter. This cake is not only beautiful but it sounds incredibly delicious. I love the pecans and the caramel drizzle and I am impressed it came out of that pan so perfectly. I have problems at times getting my bundts out (they can stick)

    Liked by 1 person

    Reply

    2. I always use non-stick pans and make sure that I butter and flour them really well. I actually use a pastry brush to get softened butter into every nook and cranny of the pan. I’ve not had any problems since going this route.

      Like

      Reply

  6. This looks absolutely beautiful. I’m also a huge bundt cake fan, I’m glad there are others out there :) I definitely want to bake this soon, I have severe tin envy. I might have to invest in another bundt tin.

    Liked by 1 person

    Reply

  9. Tux your bundt looks fantastic. Seems like we were on the same page again this month. Salted caramel has quickly become my new addiction!

    I love Bundt Bakers. Even though I was late to the party this month, if it weren’t for them I would never have made that salted caramel vanilla bundt. Which was so worth it!

    Have a great day,
    Tammy

    Liked by 1 person

    Reply

      1. Tux! Thank you so much for adding my bundt to your list. That means so much and it just made my day! I am so pleased you liked it. Have a wonderful weekend :)

        Liked by 1 person

  10. You’re so freaking adorable Tux. I love your posts, I love your recipes… So happy to have found you. Honestly.

    I love bundt cakes too!! And this one is especially gorgeous… It sounds so delicious.. I am definitely bookmarking this one to try.. Awesome post!! ❤️

    Liked by 1 person

    Reply

  12. Tux, this is a work of art, a confectionary masterpiece! I am so glad that there is a Pinterest board for this group. Curious, how many bundt pans do you have?

    My grandmother inspired a lot of my cooking too. I am blessed to have known her.

    Liked by 1 person

    Reply

  13. I have been eagerly awaiting your post, Tux, because I just discovered browned butter this year – I know, right?! – and being from Louisiana originally, pralines and anything pecan hold a special place in my heart. You have outdone yourself yet again, my Bundt loving friend! I am so, so glad you found us through Lauren.

    Liked by 1 person

    Reply

      1. Oh, no! That would have been tragic. I understand that happens to a lot of folks on WordPress but I’ve been told that there is a plugin that makes sure posts publish. Hang on. Let me see if I can find the thread.
        Okay, this is from WordPress guru Renee Dobbs. Check out http://wordpress.org/plugins/wp-missed-schedule/ and see if that might help. We don’t want to miss any of your posts. :)

        Liked by 1 person

    1. Good luck! I hope it works out well for you. This cake isn’t hard to make- just make sure you butter and flour your pan really well so the cake doesn’t stick. The glaze might be a bit challenging for someone who doesn’t bake much though- fair warning!

      Like

      Reply

  15. So funny, just uploaded a squash cake I made in the same (gorgeous) pan; I must say this creation looks completely decadently delicious!!!

    Liked by 1 person

    Reply
  16. Pingback: Apple Butter Bundt Cake with Cider Caramel Glaze #bundtbakers | Cassie's Kitchen
  19. Pingback: Butterscotch Pecan Bundt Cake with a Salted Caramelized White Chocolate Glaze: #BundtBakers | The Spiced Life
  24. Pingback: Peanut Butter & Chocolate Marble Bundt with Peanut Butter Caramel #Bundt Bakers | Baking in Pyjamas

  27. I am honored that you’ve joined this group because of me! (I’ve been bundt baking for 6 months?!) I’m glad you’ve kept up with the group each month – your photography, writing, and recipes never cease to amaze me. So, thank you!

    Liked by 1 person

    Reply

    1. Thanks Lauren! I wonder if it was your first post that brought me to the group? I think it was an easter cake? I joined in May so that would make sense. I remember it being really colorful and maybe having M&Ms or jellybeans or something? I can’t even remember how I found you but as soon as I read about a group of bloggers baking bundt cakes I was IN!!!

      Like

      Reply

      1. I think that was my second bundt! It was one of my grandmother’s recipes. Jelly beans atop a pound cake – and Easter tradition. Although she would always do it in a lamb mold.

        Liked by 1 person

  30. Wow, brown butter and pecan and salted caramel too! and I love the tin…
    Very funny warning about eating the batter too, hopefully it’s not one of those where the batter is better than the cake, that just pushes the temptation too high :)

    Liked by 1 person

    Reply

  32. Oh heavens – you had me at pralines…then I saw ALL those pralines… this cake is gorgeous! And sounds decadent! Glad I stumbled by from Suzanne’s blog!

    Liked by 1 person

    Reply

  42. Yum, I love praline, such a festive feel about it and paired with caramel I can imagine this cake was hard to resist. Great choice for this month’s theme.

    Liked by 1 person

    Reply

Leave a reply to shashi @ http://runninsrilankan.com Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.