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Butterscotch Pecan Bundt Cake with a Salted Caramelized White Chocolate Glaze: #BundtBakers Recipe

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Butterscotch Pecan Bundt Cake with a Salted Caramelized White Chocolate Glaze: #BundtBakers
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Ingredients

  • 5 oz (scant 1½ cups) coarsely chopped toasted pecans
  • 1 cup (8 oz, 2 sticks) butter (I actually like salted butter here)
  • 2 cups (12 oz) packed light brown sugar
  • 1 cup (6 oz) packed dark brown sugar
  • ½ cup vegetable oil–I used avocado oil
  • 5 large eggs
  • 2 t vanilla
  • 3 cups (13½ oz) AP flour
  • ½ t baking powder
  • ½ t fine sea salt
  • 1 cup 2% milk (whole is fine also)
  • 12 oz real white chocolate (I recommend Guittard or Green and Black’s*), finely chopped
  • ¼ t fine sea salt
  • 3-4 T butter (once again I like salted here)
  • These are my 2 favorite white chocolates for baking (both images link to Amazon, where you can buy them if they are not available locally):

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