Pecan-bourbon Bundt Cake

Total Time: 2 hrs 15 mins Preparation Time: 1 hr 15 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 1 cup pecans, toasted and chopped fine
• 1/2 cup packed light brown sugar
• 2 tablespoons unsalted butter, melted and cooled
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup buttermilk, room temperature
• 1/4 cup light molasses
• 1/4 cup bourbon
• 1 tablespoon vanilla extract
• 18 tablespoons butter, cut into chunks and softened (2 1/4 sticks)
• 1 3/4 cups sugar
• 3 large eggs, room temperature
• 1 large egg yolk, room temperature
• 1 3/4 cups powdered sugar
• 2 tablespoons bourbon
• 1 tablespoon light molasses
• 1 tablespoon water
• salt, a pinch

Recipe

• 1 position oven rack in the lower middle position; preheat to 350°; prepare bundt pan by making a paste from 1 tablespoon melted butter and 1 tablespoon flour; apply it with a pastry brush so you can thoroughly coat the surface of the pan, including all the nooks and crannies.
• 2 nut filling: toss all the filling ingredients together in a bowl.
• 3 cake: whisk the flour, salt, baking powder, and baking soda together in a bowl; in a small bowl, whisk buttermilk, molasses, bourbon, and vanilla together.
• 4 in a big bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy--3 to 6 minutes.
• 5 beat in the eggs and egg yolk, one at a time, until combined, about 1 minute.
• 6 decrease mixer speed to low; beat in 1/3 of the flour mixture, followed by half of the buttermilk mixture; repeat with half the remaining flour mixture and the remaining buttermilk mixture.
• 7 beat in the remaining flour mixture until just incorporated.
• 8 scrape half the batter into the prepared pan, smooth the top; sprinkle evenly with the nut filling.
• 9 scrape the remaining batter over the nuts and smooth the top.
• 10 wipe any drops of batter off the sides of the pan and gently tap the pan on the counter to settle the batter.
• 11 bake the cake until a wooden pick comes out with a few moist crumbs attached, 50-60 minutes, rotating pan halfway through baking.
• 12 let cake cool in the pan for 10 minutes, then turn out onto a wire rack; let cake cool completely, about 2 hours.
• 13 glaze: whisk all the glaze ingredients together until smooth, then let sit until thickened, about 25 minutes.
• 14 drizzle the bourbon glaze over the top and sides of the cake; let glaze set, about 25 minutes, before serving.