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Caramel Pecan Cake

Cake with pecans baked in the batter and a salted caramel topping
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12
Calories 575 kcal

Equipment

  • (1) 10-inch Bundt pan

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
  • In a medium-sized bowl, stir together the melted butter, brown sugar, and pecans. Set aside.
  • Preheat the oven to 350°F. Use a brush and shortening to carefully grease a Bundt pan. Then dust it with flour.
  • 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.
  • Add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla until combined.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, beating until just combined.
  • Spoon half of the batter into the prepared pan and spread evenly around the pan.
  • Sprinkle ½ of the prepared pecan mixture over the batter.
  • Add the remaining batter to the pan. Then add the remaining pecan mixture.
  • Bake for 40 minutes or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes and then turn the cake out of the pan and let it cool completely.
  • Sprinkle powdered sugar over the cake.
Caramel Glaze
  • In a large skillet, add the sugar, water, and corn syrup. Heat over medium heat until the mixture turns honey brown, stirring occasionally. Remove from the heat and whisk in the cream, butter, and salt until smooth. Pour over the cake.

Notes

Cake Height

This cake does not bake as tall as a pound cake; instead, it will be shorter, like a coffee cake.

Recipe Source

The Pecan Caramel Cake recipe is adapted from the book Pecan Favorites.
 

Nutrition

Calories: 575kcalCarbohydrates: 64gProtein: 6gFat: 34gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 120mgSodium: 446mgPotassium: 121mgFiber: 1gSugar: 47gVitamin A: 927IUVitamin C: 0.3mgCalcium: 81mgIron: 2mg
Keyword Caramel Pecan Cake, salted caramel pecan cake
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