A moist and decadent bundt cake with a rich caramel flavor and crunchy pecans. Perfect for gatherings or a special treat.
Ingredients:
- For the Cake:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 1/2 cup packed light brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup chopped pecans
- For the Caramel Sauce:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 1/4 cup (1/2 stick) unsalted butter
- 1/2 teaspoon salt
- For the Glaze(Optional):
- 1 cup powdered sugar
- 2-3 tablespoons milk or heavy cream
- 1/4 teaspoon vanilla extract
- Extra pecans for garnish (optional)
Instructions:
- Prepare the Cake Batter:
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the chopped pecans.
- Pour batter into the prepared bundt pan.
- Bake the Cake:
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- Make the Caramel Sauce:
- In a medium saucepan over medium heat, combine granulated sugar and water. Cook, without stirring, until the sugar dissolves and turns a deep amber color. Gently swirl the pan occasionally.
- Carefully whisk in heavy cream, butter, and salt. The mixture will bubble vigorously.
- Reduce heat to low and simmer for 2-3 minutes, stirring constantly, until the sauce thickens slightly.
- Remove from heat and let cool slightly.
- Assemble the Cake:
- Slowly pour the caramel sauce over the cooled bundt cake, allowing it to drizzle down the sides.
- Optional: To make a glaze, whisk together powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle over the caramel sauce.
- Garnish with extra pecans, if desired.
- Allow the caramel sauce to set before slicing and serving.
Tips for Success:
- Ensure all ingredients are at room temperature for better mixing.
- Don’t overmix the batter, as this can result in a tough cake.
- Watch the caramel sauce closely, as it can burn easily.
- Allow the caramel to cool slightly before pouring it over the cake, if it is too hot it can cause the cake to crumble.
- Allow the cake to cool completely before adding any glaze.
Enjoy your delicious Caramel Pecan Bundt Cake!