Prep Time: 20 mins. Cook Time: 1 hr 10 mins. Servings 10
1 cup unsalted butter, softened
2 cup sugar
5 large eggs, room temperature
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 tablespoon vanilla extract
1 cup finely chopped pecans
Butter Glaze Ingredients
1 cup sugar
1/4 cup water
1/2 cup unsalted butter
2 teaspoons vanilla extract
Heat oven to 325 F. Grease and flour a 10- to 12-cup Bundt pan.
Use a mixer to cream the butter and sugar until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each addition.
In another bowl, whisk together the flour, baking powder, baking soda and salt.
Turn the mixer on low, and add about half of the flour mixture to the butter mixture. Mix well. Add about half of the buttermilk and mix well. Add remaining flour mixture and mix well. Add remaining buttermilk and mix well. Add the vanilla and pecans. Mix to combine.
Pour the batter evenly into the prepared pan. Bake for 50 to 60 minutes, or until the cake is just starting to pull away from the sides of the pan and toothpick inserted into the center comes out clean.
Use a skewer or toothpick to poke holes all over the cake.
Butter Glaze Instructions
In a small saucepan, combine the sugar, water and butter. Cook over low heat until the butter melts and the sugar has just dissolved. Do not allow to boil. Remove from heat and add the vanilla; stir well. Pour the glaze over the cake while it is still in the pan, paying special attention to make sure the glaze drizzles down into the holes. Reserve about 1/4 cup of the glaze for later. Allow the cake to cool for about 30 minutes in the pan before placing a serving platter over the pan and inverting the cake onto it. Drizzle reserved glaze over the cake.