Pecan Praline Sourdough Pumpkin Bundt Cake
This Pecan Praline Sourdough Pumpkin Bundt Cake is a fall favorite, featuring a rich pumpkin-spiced cake with the tang of sourdough. Inverted to reveal a caramelized pecan crust, the cake is finished with a luscious cream cheese glaze, making it a decadent dessert for any occasion.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Salted butter
Chopped pecans
Brown sugar
Maple syrup
Cinnamon
All-purpose flour
Baking soda
Baking powder
Optional: pumpkin pie spice
Salt
Olive oil
Granulated sugar
Eggs
Pumpkin pie
Sourdough discard (sub: Greek yogurt)
Vanilla extract
Cream cheese
Milk of choice
Powdered sugar
Why You’ll Love Pecan Praline Sourdough Pumpkin Bundt Cake:
Deliciously Moist Texture: The use of sourdough discard adds a subtle tang and ensures the cake stays moist and tender, making every bite rich and satisfying.
Caramelized Pecan Praline Crust: When inverted, the cake reveals a beautiful caramelized pecan crust made with brown sugar, melted butter, maple syrup, and cinnamon. This topping adds a crunchy, sweet contrast to the soft cake.
Perfect Fall Flavors: The warm spices of cinnamon combined with pumpkin make this the ultimate fall dessert. It’s perfect for holiday gatherings or cozy evenings at home.
Cream Cheese Glaze: Topped with a luscious cream cheese glaze, this cake gets an extra layer of sweetness and richness, complementing the spiced pumpkin and praline crust.
Easy Way to Use Sourdough Discard: This recipe makes great use of sourdough discard, adding complexity to the flavor without being overpowering. It’s a creative way to avoid waste in your kitchen.
No Need to Toast the Pecans: The pecan praline mixture is simple to prepare—no toasting necessary. The pecans caramelize beautifully as the cake bakes, adding the perfect crunch.
Impressive Presentation: When inverted, the cake has a stunning presentation with its shiny pecan crust and creamy glaze, making it a showstopper for any dessert table.
Great for Gifting: This bundt cake makes a thoughtful homemade gift. The combination of unique flavors and elegant appearance is sure to impress family and friends.
Crowd-Pleaser: Whether for a holiday dessert or a special occasion, this cake is sure to be a hit with its balanced flavors of pumpkin, sourdough, and caramelized pecans.
Versatile Dessert: This cake is perfect for dessert, but also works beautifully as a special treat for brunch or a festive snack with coffee.
Tips for Making Pecan Praline Sourdough Pumpkin Bundt Cake:
Use Sourdough Discard: This recipe is perfect for using up sourdough discard, adding a subtle tang and enhancing the moist texture of the pumpkin cake. Make sure your discard is fresh for the best results.
Prepare the Pecan Praline Mixture: Make the pecan praline topping by combining melted butter, brown sugar, chopped pecans, maple syrup, and cinnamon. This mixture creates a rich, caramelized layer when baked.
Grease the Bundt Pan Well: Grease your bundt pan thoroughly, making sure to coat all the nooks and crannies. This ensures the pecan praline layer stays intact when you invert the cake.
Pour the Praline Mixture First: Pour the prepared pecan praline mixture into the bottom of the greased bundt pan before adding the cake batter. This allows the mixture to caramelize and form a delicious crust when the cake is inverted.
Use Pure Pumpkin Puree: Be sure to use 100% pure pumpkin puree, not pumpkin pie filling. This gives the cake its authentic pumpkin flavor without adding extra sweetness or spices.
Mix the Batter Gently: When combining the dry and wet ingredients, be careful not to over-mix. This ensures the cake remains light and fluffy, not dense.
Bake Until Perfectly Done: Bake the cake until a toothpick inserted into the center comes out clean or with a few moist crumbs. Over-baking can dry out the cake, so keep an eye on it during the last few minutes.
Cool Before Inverting: Allow the cake to cool in the bundt pan for at least 10-15 minutes before inverting it onto a plate. This helps the pecan praline topping set properly and ensures the cake releases cleanly.
Make a Thick Cream Cheese Glaze: Prepare a cream cheese glaze that is thick but pourable. Drizzle it over the cooled cake for an added layer of sweetness and richness.
Store at Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. If you need to store it longer, refrigerate it and bring it to room temperature before serving.
How to Store Pecan Praline Sourdough Pumpkin Bundt Cake:
Room Temperature Storage: Store the cake in an airtight container at room temperature for up to 2 days. The caramelized pecan crust and cream cheese glaze will stay fresh, making it perfect for serving over a couple of days.
Refrigeration for Longer Storage: To keep the cake fresh for up to 5 days, store it in the refrigerator. Wrap the cake tightly in plastic wrap or store it in an airtight container. Before serving, bring the cake to room temperature to enjoy its full flavor and soft texture.
Freezing the Bundt Cake: You can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil, or place it in a freezer-safe bag. If possible, freeze it without the cream cheese glaze, and add the glaze after thawing for the best texture and appearance.
Freezing Individual Slices: For convenience, freeze individual slices. Wrap each slice in plastic wrap and store them together in a freezer-safe container or bag. Thaw slices at room temperature or in the refrigerator overnight when you want a quick treat.
Reheating Slices: To enjoy the cake warm, reheat slices in the microwave for 15-20 seconds, or in the oven at 300°F (150°C) for about 5-7 minutes. This will refresh the cake and bring out the flavors of the caramelized pecans and spiced pumpkin.
Separate Storage for Cream Cheese Glaze: If freezing or storing the cake for more than 2 days, consider storing the cream cheese glaze separately in an airtight container in the refrigerator. Drizzle the glaze on individual slices just before serving to maintain its fresh and creamy texture.
Preventing Moisture Loss: To keep the cake from drying out, ensure it is tightly wrapped or stored in an airtight container. Exposure to air can cause the cake to lose moisture, especially with the pecan crust and glaze.
Thawing the Cake: To thaw the frozen bundt cake, let it sit in the refrigerator overnight or at room temperature for a few hours. Add the cream cheese glaze after thawing for the freshest presentation and taste.
FAQs:
Q: Can I use fresh sourdough starter instead of discard?
A: Yes, you can use an active sourdough starter, but sourdough discard is preferred for this recipe. The discard adds a subtle tang without affecting the rise, making it a perfect addition to enhance the cake’s flavor and texture.
Q: Do I need to toast the pecans before adding them to the cake?
A: No, toasting the pecans is not necessary. The pecans caramelize beautifully during baking when combined with the brown sugar, butter, maple syrup, and cinnamon, forming a delicious crust when inverted.
Q: How should I store the cake if I’m making it ahead of time?
A: You can store the cake at room temperature for up to 2 days in an airtight container. For longer storage, refrigerate the cake for up to 5 days or freeze it for up to 3 months. Make sure to glaze the cake just before serving for the best texture.
Q: Can I freeze the cake with the cream cheese glaze?
A: It’s best to freeze the cake without the cream cheese glaze. Store the glaze separately in the refrigerator and drizzle it over the cake after it has thawed. This keeps the glaze fresh and prevents it from becoming too soft or runny.
Q: How do I know when the cake is fully baked?
A: The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The edges should be slightly golden and pull away from the sides of the bundt pan.
Q: Can I substitute the maple syrup in the pecan praline topping?
A: Yes, you can substitute the maple syrup with honey or a light corn syrup. However, maple syrup adds a rich flavor that pairs perfectly with the pumpkin and spices.
Q: How do I prevent the cake from sticking to the bundt pan?
A: To ensure the cake releases easily, generously grease the bundt pan with butter or nonstick spray, making sure to coat all the grooves. Let the cake cool for about 15-20 minutes in the pan before inverting it.
Q: Can I make the cake without the cream cheese glaze?
A: Yes, the cake is delicious on its own with the caramelized pecan crust, but the cream cheese glaze adds extra sweetness and richness. If you prefer, you can substitute it with a simple powdered sugar glaze or leave it plain.
Q: What kind of pumpkin should I use?
A: Use 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices. Pure pumpkin puree gives the cake its natural pumpkin flavor without overwhelming sweetness.
Q: How should I reheat the cake?
A: To enjoy the cake warm, reheat individual slices in the microwave for 15-20 seconds, or warm the cake in the oven at 300°F (150°C) for about 5-7 minutes. Add the cream cheese glaze after reheating for the best results.
Check out my other fall recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this pecan praline sourdough pumpkin bundt cake. Happy baking!
