Caramel Pecan Bundt Cake (Print)
A buttery and tender caramel cake packed with pecans, offering a perfect mix of sweet and crunchy flavors that’ll wow any crowd.
# Ingredients:
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2 teaspoons baking powder.
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1 cup caramel sauce.
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1 teaspoon salt.
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2 cups sugar.
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1 teaspoon vanilla extract.
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1 cup unsalted butter, softened.
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4 large eggs.
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1 ½ cups chopped pecans.
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2 ½ cups all-purpose flour.
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1 cup milk.
# Steps:
01 -
Start by setting your oven to 350°F (175°C). Make sure to coat a bundt pan well with grease.
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Stir the flour, salt, and baking powder together in a bowl. Keep it aside for later.
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Beat the butter and sugar together in a big bowl until they’re smooth and fluffy.
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Crack one egg at a time into the mixture, making sure to mix well after each. Stir in the vanilla at the end.
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Add the dry mixture and milk to the butter mixture in turns. Start and finish with the dry mix. Stir until it’s just combined.
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Gently mix in half of the chopped pecans by folding them into the batter.
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Pour the batter evenly into the greased bundt pan. Pop it into the oven for 50-60 minutes. Check if it’s ready by inserting a toothpick; it should come out clean.
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Let the cake rest in the pan for about 10-15 minutes before moving it to a wire rack to finish cooling.
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When the cake has cooled, drizzle caramel sauce across the top and sprinkle the rest of the pecans.
# Notes:
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Tip: For better results, make sure your eggs and butter are at room temperature.