Pecan Caramel Bundt Cake

Introduction

This Pecan Caramel Bundt Cake is a perfect dessert for fall gatherings and Thanksgiving. It’s a rich, moist cake packed with flavors like chopped pecans, cinnamon, brown sugar, and topped with a luscious homemade caramel drizzle. It’s easy to make and sure to become a favorite for anyone who loves the combination of pecans and caramel.

Ingredients

• Cake:
  • 3 sticks (339 g) unsalted butter, softened
  • 2 cups (400 g) white sugar
  • 1 cup (217 g) light brown sugar, packed
  • 5 large eggs, room temperature
  • 3 cups (375 g) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup (242 g) whole milk
  • 2 teaspoons vanilla extract
  • ½ cup (55 g) pecans, finely chopped
• Caramel Sauce:
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup light brown sugar (217 g)
  • 2 tablespoons unsalted butter
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
• Topping:
  • Chopped pecans (optional for sprinkling on top)

Instructions

1. Prepare the Bundt Pan: Grease and flour a 12-cup bundt pan (or tube pan) and preheat the oven to 325°F (163°C).
2. Mix Dry Ingredients: In a separate bowl, whisk together flour, cinnamon, salt, and baking powder, then set aside.
3. Cream the Butter and Sugars: Using a mixer with a paddle attachment, cream the softened butter. Gradually add white sugar, mix for two minutes, then add the brown sugar and beat for an additional two minutes.
4. Incorporate Eggs and Vanilla: Add eggs one at a time, mixing after each addition. Then, stir in the vanilla extract.
5. Combine Wet and Dry Ingredients: Add the dry ingredients in three additions alternately with milk (in two additions), beginning and ending with the dry ingredients.
6. Fold in Pecans: Gently fold in the chopped pecans.
7. Bake the Cake: Pour the batter into the prepared pan and bake at 325°F for 55-60 minutes, or until a skewer inserted into the cake comes out clean.
8. Cool the Cake: Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
9. Make the Caramel Sauce:
   • In a medium saucepan, combine brown sugar, condensed milk, and light corn syrup. Heat over medium, stirring frequently to prevent burning.
   • Once it comes to a boil, lower the heat and simmer for 5-6 minutes while stirring.
   • Remove from heat, stir in butter, vanilla extract, and salt. Allow the sauce to cool slightly, then transfer to a bowl to thicken.
10. Decorate the Cake: Drizzle the cooled cake with the caramel sauce. For a more controlled drip, use a piping bag or a ziplock bag with a snipped tip. Sprinkle chopped pecans over the top if desired.

Conclusion

This Pecan Caramel Bundt Cake is an indulgent treat, blending the warmth of cinnamon, the nuttiness of pecans, and the rich sweetness of caramel. The caramel sauce adds a luxurious touch, making this cake perfect for any fall celebration or special occasion. Serve it on its own or with a dollop of whipped cream for an extra indulgence!