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Butter Pecan Bundts


By A Bowl Of Mush (Visit website)




Autumn is here! Well, not officially, but here in the United States, Labor Day represents the summer season coming to an end and opens the door to fall.
I always look forward to the crisp autumn weather and the baking opportunities the new season brings.
Some of my favorite fall ingredients include: pears, apples, pumpkins, pecans blackberries, figs, walnuts and many more.

I'm going to kick the new season off with something that has become one of my favorite breakfast items, butter pecan bundts; Of course these bundts needn't be purely for breakfast.

I recently bought the cutest rose shaped mini bundt molds, so I used them for these. They're so pretty, I'll have to make pink bundts someday so they look like roses.
Butter Pecan Bundts:
(makes 12 small bundts or 1 large bundt)
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup + 1 tablespoon white sugar1/2 cup softened butter (1 stick)1/2 cup + 2 tablespoons Greek yogurt1/8 teaspoon orange zest1/4 teaspoon vanilla extract
1/4 teaspoon saltA pinch of nutmeg
2 eggs
3/4 cup chopped pecans (with 3 tablespoons butter and 4 tablespoons brown sugar)
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.

Breakfast time!

It also makes a really great afternoon treat with tea.




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