Pecan Caramel Bundt Cake Recipe:- This delicious Pecan Caramel Bundt Cake is excellent for Thanksgiving and fall parties! Pound and bundt cakes are our favourites! Tasteful chopped pecans, cinnamon, brown sugar, and handmade caramel drip make today’s recipe wonderful.
Please enjoy this luscious cake, it will become a favourite!
Pecan Caramel Bundt Cake Recipe
This moist Pecan Caramel Bundt Cake is so moist and flavorful! It has a delightful flavor combination of pecans, cinnamon, brown sugar, and a caramel drip.
Ingredients
- 3 sticks (339 g) unsalted butter, softened
- 2 cups (400g) white sugar
- 1 cup (217g) light brown sugar (packed into cup)
- 5 large eggs, room temperature
- 3 cups (375 g) all purpose flour, (not self-rising)
- ½ teaspoon (2 g) baking powder
- ½ teaspoon (3g) salt
- 1 teaspoon (3g) cinnamon
- 1 cup (242 g) whole milk
- 2 teaspoons (8g) vanilla
- ½ cup (55g) pecans finely chopped
FOR THE CARAMEL SAUCE
- 1 can (14oz) Sweetened Condensed Milk (substitution in Notes below)
- 1 cup light brown sugar (217g)
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract (4g)
- 1 (18g) tablespoon light corn syrup (18g)
- ½ teaspoon salt (3g)
TOPPING
- In addition to the caramel drip, we also sprinkled the top of the cake with chopped pecans.
Instructions
FOR THE CAKE
- Grease and flour a 12-cup bundt or tube pan. Preheat oven to 325°F.
- Mix the flour, cinnamon, salt, and baking powder in a separate dish and set aside.
- With your mixer’s paddle attachment, cream butter. Add white sugar slowly and mix for 2 minutes.
- Add brown sugar and beat 2 more minutes.
- After adding each egg, mix to integrate.
- Combine vanilla extract with l cup milk. Add flour and milk/vanilla mixtures alternately to butter, sugar, egg combination. Start and finish with dry ingredients. Three dry components and two liquids.
- Mix in chopped pecans.
- Bake at 325 degrees for 55-60 minutes or until a wooden skewer inserted in the centre comes out clean or with crumbs.
- About 8 cups of batter.
Let cool in the pan for 10 minutes before transferring to a wire rack.
FOR THE CARAMEL SAUCE
- In a medium saucepan combine brown sugar, condensed milk, and light corn syrup and heat on medium heat stirring constantly to prevent burning. Try to keep the mixture off the sides of the pan. It can easily burn so watch carefully.
- Once the mixture is about to boil, reduce to low heat and simmer for 5-6 minutes. Stir often. Remove from heat and stir in butter, vanilla extract, and salt.
- After it cools a bit, pour into a a heat proof bowl. Keep in mind that it will thicken more as it cools. You can refrigerate to speed up the cooling process.
DECORATION
- We applied the caramel drip using a disposable piping bag with the tip snipped away. You could also use a ziplock bag with a small bit of the corner snipped away, or simply spoon it over the cake.
- We sprinkled finely and coarsely chopped pecans over the caramel drip.
Notes
Substitution for Sweetened Condensed Milk — INGREDIENTS: 1 can (12 oz.) of evaporated milk and 1 ½ cups (300g) sugar. Add evaporated milk and sugar to a saucepan. Stirring constantly over medium heat — just as the mixture begins to boil, reduce heat and allow to simmer for 15 minutes. Stir frequently. Remove from heat and allow to cool and thicken.
This cake recipe makes about 8 cups of batter.
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