Caramel Pecan Cake

The Sweet and Savory Life

When it comes to indulgent desserts, few things can rival the rich, buttery goodness of a caramel pecan cake. This delectable treat is a symphony of flavors and textures, blending the sweetness of caramel with the nutty crunch of pecans in a moist, luscious cake. This dessert does not bake as tall as a pound cake but instead will be shorter, like a coffee cake. The texture is coarser than pound cake and has a buttery mix of pecans and brown sugar layered in the batter.

Use fresh pecans for the best flavor. When you buy fresh pecans, one way to keep them from losing their flavor is to store them sealed in the freezer. They will keep for a year (or more) when frozen. You can also help prolong their fresh taste by storing them in the refrigerator, where they will keep for months.

INGREDIENTS

Cake

• 2 tablespoons butter, melted
• 3 tablespoons brown sugar, packed
• 1 cup pecans, chopped
• 1 cup butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs, room temperature
• 1 cup sour cream, room temperature
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• shortening and flour to prepare pan
• powdered sugar for garnish

Caramel Glaze

• 1 cup sugar
• ¼ cup water
• 1 tablespoon light corn syrup
• ½ cup heavy whipping cream, room temperature
• 2 tablespoons butter
• ⅛ teaspoon salt

INSTRUCTIONS

Cake

1. In a medium-sized bowl, stir together the melted butter, brown sugar, and pecans. Set aside.
2. Preheat the oven to 350 degrees F. Use a brush and shortening to carefully grease a Bundt pan. Then dust it with flour.
3. In a mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl as necessary.
4. Add the eggs one at a time and beat well after each one. Beat in the sour cream and vanilla until combined.
5. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the butter mixture and beat until just combined.
6. Spoon half of the batter into the prepared pan and spread evenly around the pan.
7. Sprinkle half of the prepared pecan mixture over the batter.
8. Add the rest of the batter to the pan. Then add the rest of the pecan mixture.
9. Bake for 40 minutes or until an inserted toothpick comes out clean. Cool in the pan for 10 minutes and then turn the cake out of the pan and let cool completely.
10. Sprinkle powdered sugar over the cake.

Caramel Glaze

1. In a large skillet, add the sugar, water, and corn syrup. Heat over medium heat until the mixture turns honey brown, stirring occasionally.
2. Remove from the burner and whisk in the cream, butter, and salt until the mixture is smooth. Pour over the cake.

Sweet and Savory Notes

• Bring eggs, butter and sour cream to room temperature before using them for the best results with this recipe.
• The Pecan Caramel Cake recipe is adapted from the book Pecan Favorites.