Ingredients
Brown Sugar Pecan Bundt Cake
- 2 cups (4 sticks) unsalted butter, softened
- 2 2/3 cups well-packed Dixie Crystals Light Brown Sugar
- 6 large eggs, separated at room temperature
- 1 teaspoon vanilla extract
- 4 1/2 cups all-purpose flour*
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup milk, room temperature
- 3 tablespoons instant coffee dissolved in 1/4 cup hot water
- 4 cups chopped pecans
Brown Sugar Whipped Cream
- 1 cup heavy cream, cold
- Pinch salt
- 1 teaspoon vanilla extract
- 1/4 cup Dixie Crystals Light Brown Sugar (do not pack)
Directions
- Preheat oven to 350°F.
- Butter and flour a 10-inch tube or bundt pan. Set aside.
- Mix butter until creamy, add sugar and cream further. Add egg yolks one at a time waiting for previous added yolk to be fully incorporated after mixed. Scrape in between additions. Cream until light and fluffy. Then, add vanilla extract.
- Sift together flour, baking powder and salt. Set aside.
- Combine milk with coffee mixture.
- Add 1/4 of flour mixture to butter mixture and combine. Add 1/3 of milk and combine. Repeat flour mixture and milk until all is incorporated. Stir in pecans.
- Whip egg whites in a clean bowl until stiff and fold in batter. Scrape batter into prepared pan and place in oven. Bake for approximately 80-90 minutes or until center bounces back when gently pressed or an inserted toothpick comes out clean. If cake becomes too dark cover with foil.
- Let sit 10 minutes. Place a serving dish on top of baking pan and quickly turn it upside down.
- For topping, whip ingredients in a cold bowl until peaks form and add dollops to top of cake. Slice and serve.
Dixie Crystals Insight
Check out our TV commercial from 1962 of our Harvest Pecan Cake! Click here!