Pecan Chip Tube Cake
Indulge in the comforting decadence of this Pecan Chip Tube Cake, a delightful dessert that blends rich, buttery flavors with the nutty crunch of pecans and the gooey sweetness of semi-sweet chocolate chips. Perfectly baked in a tube or bundt pan, this cake boasts a tender crumb thanks to the addition of creamy sour cream and a splash of milk. Enhanced with aromatic vanilla extract, this easy-to-follow recipe creates a stunning centerpiece for any gathering or special occasion. Finished with a dusting of powdered sugar for a touch of elegance, this pecan and chocolate-studded treat is an irresistible crowd-pleaser that will have everyone coming back for seconds. Ideal keywords: pecan chip tube cake, bundt cake, chocolate chip dessert, easy tube cake recipe, nutty chocolate cake.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Sour cream
- 0.5 cups Milk
- 1 cup Pecans, chopped
- 1 cup Semi-sweet chocolate chips
- 0.25 cups Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour a tube or bundt pan.
In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, using an electric hand mixer or stand mixer, cream the softened butter and sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
On low speed, gradually add the sour cream and milk to the wet ingredients, alternating with the dry ingredients. Begin and end with the dry ingredients. Mix just until combined to avoid overmixing.
Fold in the pecans and chocolate chips using a rubber spatula until evenly distributed throughout the batter.
Pour the batter into the prepared pan, smoothing out the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes before carefully inverting it onto a wire rack to cool completely.
Once cooled, dust the cake with powdered sugar, if desired, before serving.
Nutrition Facts
Calories |
599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 16.1 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 265 mg | 12% | |
| Total Carbohydrate | 72.5 g | 26% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 45.9 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 106 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
