Butter Crunch Cake
A moist Kentucky style butter cake topped with a buttery pecan glaze that caramelizes into a crunchy finish. Great for fall celebrations and family gatherings.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 8 ounce Cream cheese
- 1.25 cup Unsalted butter
- 3 cup Granulated sugar
- 6 large Eggs
- 2 teaspoon Vanilla extract
- 3 cup Cake flour
- 0.25 cup Buttermilk or whole milk
- 1 cup Chopped pecans divided for glaze and topping
Instructions
Preparation Steps
- Preheat oven to 325°F. Grease and flour a large bundt pan or tube pan.
- In a mixer, beat cream cheese and butter until smooth, about 2 to 3 minutes.
- Gradually add sugar and beat until light and fluffy, about 4 minutes.
- Add eggs one at a time, beating well after each addition.
- Beat in vanilla extract.
- Stir in cake flour and buttermilk until just combined.
- Fold in chopped pecans.
- Pour batter into the prepared pan and bake for 60 to 75 minutes, until a toothpick comes out with a few crumbs.
Butter Pecan Glaze
- In a saucepan, melt 1 cup butter over medium heat.
- Add 2 cups granulated sugar and 0.5 cup water, stirring until sugar dissolves.
- Stir in 1 teaspoon vanilla; continue cooking until glaze thickens.
- Pour warm glaze over the cake while still warm.
Notes
This recipe yields a rich, crumbly cake with a sweet butter glaze that clings to every bite. Store covered at room temperature for up to 2 days.