Caramel Pecan Bundt Cake

Caramel Pecan Bundt Cake

Ingredients:

For the cake:

• 1 1/2 cups unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1 1/2 cups chopped pecans

For the caramel sauce:

• 1 cup brown sugar
• 1/2 cup unsalted butter
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions:

1. Preheat Oven: Preheat your oven to 180°C (350°F). Grease and flour a Bundt cake pan.
2. Prepare the Cake Batter:
   • In a large bowl, cream together the softened butter and sugar until light and fluffy.
   • Add the eggs one at a time, beating well after each addition.
   • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
   • Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients.
   • Stir in the vanilla extract and fold in the chopped pecans.
3. Bake the Cake:
   • Pour the batter into the prepared Bundt pan and spread it evenly.
   • Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
   • Let the cake cool in the pan for 10-15 minutes, then carefully turn it out onto a wire rack to cool completely.
4. Prepare the Caramel Sauce:
   • In a saucepan over medium heat, melt the butter.
   • Stir in the brown sugar and heavy cream, and cook until the sugar is dissolved and the mixture is smooth.
   • Remove from heat and stir in the vanilla extract and a pinch of salt.
5. Assemble the Cake:
   • Once the cake has cooled, drizzle the warm caramel sauce over the top, allowing it to drip down the sides.
   • Optionally, garnish with extra pecans on top.
6. Serve: Slice and enjoy your rich caramel pecan Bundt cake!

Enjoy your delicious caramel pecan cake!