Cake with Pecans and Caramel

Introduction

A cake with pecans and caramel is a decadent dessert that combines the rich, buttery flavor of pecans with a smooth, creamy caramel sauce. This indulgent cake is perfect for special occasions or whenever you want to impress your guests with a homemade treat that looks as good as it tastes. The combination of fluffy cake layers, crunchy pecans, and sweet caramel creates a delightful balance of textures and flavors.

Ingredients

• For the Cake:
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 1 cup whole milk
  • 1 tablespoon vanilla extract
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
• For the Caramel Sauce:
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cubed
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
• For the Pecan Filling:
  • 2 cups chopped pecans
  • 1/2 cup brown sugar
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon ground cinnamon
• For Decoration:
  • Whole pecans for topping
  • Extra caramel sauce for drizzling

Instructions

1. Prepare the Cake:
   • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
   • In a large bowl, cream together the butter, sugar, and oil until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
   • In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
   • Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
2. Make the Caramel Sauce:
   • In a medium saucepan, melt the sugar over medium heat, stirring constantly until it turns a deep amber color. Be careful not to burn the sugar.
   • Add the butter and stir until melted and combined. Slowly pour in the heavy cream while continuing to stir. Let the mixture simmer for about 1-2 minutes, then remove from heat and stir in the vanilla extract and salt. Allow the caramel to cool slightly before using.
3. Prepare the Pecan Filling:
   • In a bowl, combine the chopped pecans, brown sugar, melted butter, and cinnamon. Mix until the pecans are well coated.
4. Assemble the Cake:
   • Place one cake layer on a serving plate. Spread a generous amount of caramel sauce over the top, followed by a layer of the pecan filling. Place the second cake layer on top.
   • Pour the remaining caramel sauce over the top of the cake, allowing it to drip down the sides. Arrange whole pecans on top for decoration.
5. Serve:
   • Allow the cake to set for a few minutes before slicing. Serve with any remaining caramel sauce on the side.

Conclusion

This cake with pecans and caramel is a true showstopper, offering a perfect blend of sweetness, nuttiness, and richness. The tender cake layers, combined with the crunchy pecans and smooth caramel, make for a delightful dessert that will have everyone coming back for seconds. Enjoy this cake as the grand finale to your next special meal or as a luxurious treat for yourself​​​.

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