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Instructions
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or a 9×13-inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined.
- Fold in the toasted pecans gently to distribute them evenly throughout the batter.
Step 2: Bake the Cake
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake for 40–50 minutes (for a bundt pan) or 30–35 minutes (for a 9×13-inch pan), or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 3: Make the Caramel Glaze
- In a small saucepan, combine the brown sugar, heavy cream, and butter. Cook over medium heat, stirring constantly, until the mixture begins to boil.
- Let it simmer for 2–3 minutes, then remove from heat. Stir in the vanilla extract and a pinch of salt.
Step 4: Glaze the Cake
- Pour the warm caramel glaze over the cooled cake, allowing it to drip down the sides. Sprinkle additional toasted pecans on top if desired.
Tips for Success
- Toast the Pecans: Toasting the pecans enhances their natural flavor and adds a delightful crunch. Spread them on a baking sheet and toast at 350°F (175°C) for 5–7 minutes, or until fragrant.
- Use Room-Temperature Ingredients: Ensure the butter, eggs, and buttermilk are at room temperature for a smooth batter.
- Don’t Overmix: Mix the batter just until combined to avoid a dense cake.
- Let the Glaze Cool Slightly: Allow the caramel glaze to cool for a minute or two before pouring to ensure it clings to the cake without being too runny.
Serving Suggestions
- Whipped Cream: Add a dollop of fresh whipped cream for a lighter touch.
- Ice Cream: Serve warm slices with a scoop of vanilla or butter pecan ice cream.
- Coffee Pairing: This cake pairs beautifully with a hot cup of coffee or a latte.
Storage and Reheating
- Refrigerate: Store the cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
- Freeze: Wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight.
- Reheat: Warm slices in the microwave for 15–20 seconds to enjoy the caramel glaze at its best.
Why This Cake Works
This cake is the perfect balance of textures and flavors. The moist, tender crumb is complemented by the crunch of toasted pecans, while the caramel glaze adds a rich, buttery sweetness. It’s an irresistible combination that feels both comforting and indulgent.
The Bottom Line
Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this Delicious Cake with Pecans and Caramel is sure to be a hit. With its impressive appearance and unforgettable flavor, it’s a recipe you’ll want to make again and again.
So preheat your oven, toast some pecans, and let the rich aroma of caramel fill your kitchen—this cake is worth every bite!
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