Ingredients:

  • 2 cups (225g) Pecan halves, roughly chopped
  • 2 tbsp (30g) Unsalted butter (for pecans)
  • 1/4 tsp Fine sea salt (for pecans)
  • 3 cups (375g) All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Salt
  • 1 1/2 cups (340g) Unsalted butter, softened to 65°F
  • 1 cup (200g) Granulated sugar
  • 1 cup (200g) Light brown sugar, packed
  • 5 Large eggs, room temperature
  • 1 tbsp Vanilla extract
  • 1 tsp Pecan extract
  • 1/2 cup (120g) Full-fat sour cream, room temperature
  • 1/2 cup (115g) Unsalted butter (for glaze)
  • 1/2 cup (100g) Light brown sugar (for glaze)
  • 2 tbsp Heavy cream (for glaze)
  • 1/2 tsp Vanilla extract (for glaze)
  • 1 pinch Flaky sea salt

Instructions:

  1. In a small skillet over medium heat, melt 2 tablespoons of butter. Add chopped pecans and salt, stirring for 3–5 minutes until fragrant and toasted. Remove from heat and cool completely.
  2. Preheat oven to 350°F (180°C) and generously grease a 10-cup Bundt pan.
  3. Whisk together flour, baking powder, and 1/2 teaspoon salt in a medium bowl; set aside.
  4. In a stand mixer with a paddle attachment, cream 1 1/2 cups softened butter, granulated sugar, and 1 cup brown sugar on medium-high for 5 minutes until pale and fluffy.
  5. Add eggs one at a time, beating well after each addition. Mix in vanilla and pecan extracts.
  6. Reduce speed to low. Add the flour mixture in three parts, alternating with the sour cream, beginning and ending with the flour. Do not overmix.
  7. Fold in the cooled toasted pecans by hand. Pour batter into the prepared pan and smooth the top.
  8. Bake for 75 minutes, or until a long skewer inserted into the center comes out clean.
  9. Cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.
  10. For the glaze: Combine butter, brown sugar, and heavy cream in a small saucepan. Bring to a simmer over medium heat for 2 minutes. Remove from heat, stir in vanilla and flaky salt, and drizzle over the cooled cake.