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

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):
View Full Recipe at The Spiced Life