Butter-Pecan Bundt Cake

By Tamipri

Ingredients

• 1/3 c. butter
• 1/2 c. chopped pecans
• 3 c. + 1 Tb. flour, divided
• 1 c. light corn syrup
• 1/2 c. brown sugar
• 1 egg
• 2 egg whites
• 3/4 tsp. baking soda
• 1/4 tsp. salt
• 1 c. nonfat buttermilk
• 1 tsp. vanilla
• 1/4 c. sifted powdered sugar
• 1 Tb. brown sugar
• 2 tsp. skim milk

Details

Servings 16

Preparation

Step 1

Melt butter in a small saucepan over medium heat; add pecans, and saute 4 minutes or til browned. Drain pecans, reserving butter; set butter aside. Combine pecans and 1 Tb. flour; stir well and set aside. Combine reserve butter, corn syrup and 1/2 c. brown sugar in a large bowl, beating well at medium speed of an electric mixer. Add egg; beat well. Add egg whites, beat well.

Combine remaining 3 c .flour, baking soda and salt; ad to brown sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Mix after each addition. Stir in pecan mixture and vanilla. Pour batter into a 12 c. Bundt pan coated with cooking spay. Bake at 350 degrees for 45 minutes or until toothpick comes out clean. Cool in pan 10 minutes; remove from pan. Cool on wire rack.

Combine powdered sugar, brown sugar and skim milk; stir well. Drizzle over cake.