Caramel Pecan Bundt Cake
Ingredients:
For the cake:
1 1/2 cups unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract
1 1/2 cups chopped pecans
For the caramel sauce:
1 cup brown sugar
1/2 cup unsalted butter
1/4 cup heavy cream
1 teaspoon vanilla extract
A pinch of salt
Instructions:
Preheat Oven: Preheat your oven to 180°C (350°F). Grease and flour a Bundt cake pan.
Prepare the Cake Batter:
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients.
Stir in the vanilla extract and fold in the chopped pecans.
Bake the Cake:
Pour the batter into the prepared Bundt pan and spread it evenly.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10-15 minutes, then carefully turn it out onto a wire rack to cool completely.
Prepare the Caramel Sauce:
In a saucepan over medium heat, melt the butter.
Stir in the brown sugar and heavy cream, and cook until the sugar is dissolved and the mixture is smooth.
Remove from heat and stir in the vanilla extract and a pinch of salt.
Assemble the Cake:
Once the cake has cooled, drizzle the warm caramel sauce over the top, allowing it to drip down the sides.
Optionally, garnish with extra pecans on top.
Serve: Slice and enjoy your rich caramel pecan Bundt cake!
Enjoy your delicious caramel pecan cake!
