Prep Time15minutes mins
Cook Time1hour hr 30minutes mins
CourseDessert
CuisineSouthern
Servings12 people
Ingredients
2 c pecans
2 T butter
3 c cake flour
1/2 tsp. baking powder
1/4 tsp kosher salt
2 c sugar
1 c brown sugar packed
3 sticks unsalted butter room temperature
5 eggs room temperature
1 c Southern Butter Pecan Coffee Creamer room temperature
1 T Say Grace Vanilla Extract
Cream Cheese Frosting
3 T butter softened
4 oz cream cheese softened
1/2 tsp Say Grace Vanilla Extract
2 c powdered sugar
2-4 T Southern Butter Pecan Coffee Creamer
Instructions
Preheat oven to 325 degrees. Spray 10 cup Bundt with Baker’s Joy spray.
Melt 2 T butter of medium heat. Add pecans and toast for about 5 minutes being sure not to burn them. Remove from heat.
Place pecans in a food processor and grind until fine. Set aside.
Sift cake flour, baking powder and salt. Set aside.
Using a stand mixer, cream butter and sugar for 10 minutes or until fluffy.
Add eggs one at a time until fully incorporated.
Add vanilla extract and blend well.
Alternate adding the flour mixture, the ground pecans and the creamer beginning and ending with the flour mixture.
Pour batter into prepared pan and bake in preheated oven for 75-90 minutes. Check for doneness at 75 minutes and adjust as needed. Inserted tooth pick should come out with just a few crumbs.
Cream Cheese Frosting
Using a small bowl, mix together softened cream cheese and butter with a rubber spatula until blended well.
Add vanilla and mix well.
Add powdered sugar and mix until smooth.
Add creamer by the tablespoon until the right pourable consistency. Pour over cake and garnish with more chopped pecans. Say Grace and enjoy!!