Butter Pecan Bundts

By sybrmom

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/3 cup + 1 tablespoon white sugar
• 1/2 cup softened butter (1 stick)
• 1/2 cup + 2 tablespoons Greek yogurt
• 1/8 teaspoon orange zest
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon salt
• A pinch of nutmeg
• 2 eggs
• 3/4 cup chopped pecans (with 3 tablespoons butter and 4 tablespoons brown sugar)

Details

Servings 12
Adapted from bowlofmush.blogspot.com

Preparation

Step 1

Roughly chop the pecans.

Heat a small pan to medium/high heat. Add the 2 tablespoons butter and allow to melt and bubble. Then add the 4 tablespoon brown sugar and mix with the butter.

Immediately add the chopped pecans to the pan. Allow the pecans to brown while the sugar dissolves and caramelizes slightly ( keep stirring).

Once the pecans are browned and sticky, remove them to a plate and place in the refrigerator to cool down.

Pre-heat the oven to 350F

In a large bowl, cream the white sugar and butter together with an electric whisk until smooth.

Whisk in the eggs and beat for about 3 minutes.

Add the salt, vanilla, nutmeg, orange zest and whisk.

Briefly whisk in the Greek yogurt.

In another bowl combine the flour, baking powder and baking soda, then sift this into the bowl with the wet mixture. Whisk well to combine.

Fold in the cooled, chopped pecans.

Grease the bundt molds and fill each one 2/3rd's full.

Bake in the oven at 350F for 35-45 minutes.

Allow to rest on a cooling rack.