Begin adding the dry ingredients to the batter in three additions, alternating with the whole milk. Start and finish with the dry mixture, and mix on low speed just until incorporated. Avoid overmixing, which can toughen the cake’s crumb.
5. Fold in the Toasted Pecans
Using a spatula, gently fold in the chopped toasted pecans. The toasting process enhances the flavor and adds a delightful crunch throughout the soft cake.
6. Pour, Bake, and Monitor
Pour the batter evenly into the prepared Bundt pan and smooth the top. Place in the preheated oven and bake for 1 hour 15 minutes to 1 hour 30 minutes. Begin checking around the 1-hour mark with a toothpick; it should come out clean or with moist crumbs.
If the top begins browning too quickly, tent loosely with aluminum foil during the final 20–30 minutes.
7. Cool and Glaze
After baking, allow the cake to cool in the pan for 10–15 minutes. Then, invert carefully onto a wire rack and let it cool completely.
For the optional glaze, whisk together powdered sugar, milk or cream, and vanilla extract until silky. Adjust consistency by adding more milk if needed. Drizzle over the cooled cake for a glossy, sweet finish that makes the dessert visually stunning and even more indulgent.
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