Pecan bundt cake, the most delicious pecan bundt cake, so different that it will surprise you, join me to prepare the recipe.
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⏩Ingredients for the Pecan bundt cake:
120 gr of all-purpose flour (1 Cup - 2 Tablespoons).
30 gr of Cornstarch (3 Tbsp).
4 gr of Baking Powder (1 1/8 tsp).
3 Eggs (150 gr).
120 gr of unsalted butter.
30 gr of Vegetable Oil (3 Tablespoons).
140 gr of Caster Sugar or granulated white sugar (1/2 Cup + 3 Tbsp).
1 1/2 cdta of walnut essence.
40 grams of milk.
1/4 tsp of salt.
Walnut Coverage:
100 grams of butter.
80 gr of maple syrup.
100 gr of brown or brown sugar.
100 gr of pecan nuts (Some chopped and some full).
⏩Tips and Recommendations:
1. I use the oil so that the Pancake is even more moist and stays fresh longer, but if you like you can substitute the amount of oil for butter
2. If you don't have cornstarch, simply use 30 gr of powdered milk or 30 gr more of flour.
3. If you use another pancake mold, I leave you the link so you can convert to the mold of the size you use www.marialunarillos.com/blog/...
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⏩Episodes:
00:00 Intro.
00:13 Preparing the pecan topping for the bundt cake.
01:42 bundt cake pan size.
02:14 Mixing the dry ingredients for the bundt cake.
02:54 Creaming the butter and sugar for the bundt cake.
03:42 Adding the eggs
04:35 Incorporating the dry ingredients.
05:19 Adding the essence for the bundt cake.
06:34 Baking time and temperature.
07:10 how to unmold the bundt cake.
07:28 how long to let the bundt cake rest.
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