Pecan & Chocolate Chip Bundt Cake

INGREDIENTS

2 stick (230g) unsalted butter, at room temperature, cut into pieces

1 1/4 cups light brown sugar

4 eggs, at room temperature 

2 1/4 cups all-purpose flour 

1 teaspoon pure vanilla extract

1/2 teaspoon salt

2 teaspoons baking powder 

1/2 cup buttermilk or Greek yogurt.

1/2 cup dark chocolate chips 

1/2 cup pecans finely chopped 

DIRECTIONS

Place the rack in the center of the oven and preheat to 340 F (175°C). Preheat oven to 350°F. Grease a 10 cups bundt cake pan with non-stick baking spray. 

In a separate bowl sift together the flour, baking powder and salt, set aside.

Cream the butter and the sugar until pale and fluffy for around 3-4 minutes with

the electric mixer to medium speed.

Next, whisk in eggs, one at a time, until combined. Stir in pure vanilla extract.

Finally, reduce speed to low, add the flour mixture in 2 additions, alternating with the buttermilk or the Greek yogurt just until combined. Do not over mix.

Pour a table spoon of the batter over the chocolate chips and pecans finely chopped. Mix until everything is combined. 

Add chocolate chips mixture into the batter and mix until incorporate. 

Pour into prepared pan and bake for 55-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Turn out onto rack.

Recipe from El Rincon de Bea, Pecan & Chocolate Chip Bundt Cake

Enjoy!!