Pecan Caramel Cake (Print Version)
# Ingredients:
01 -
1 cup buttermilk.
02 -
½ teaspoon baking soda.
03 -
½ teaspoon kosher salt.
04 -
½ cup unsalted butter at room temp.
05 -
2 large eggs.
06 -
½ cup white sugar.
07 -
½ cup soft brown sugar.
08 -
1 teaspoon vanilla flavoring.
09 -
2 cups all-purpose flour.
10 -
2 teaspoons baking powder.
11 -
3 tablespoons corn syrup.
12 -
½ cup brown sugar (for the topping).
13 -
115g butter (for the topping).
14 -
¼ teaspoon kosher salt (for the topping).
15 -
1 cup pecans, chopped.
# Instructions:
01 -
Set oven to 350°F (180°C). Butter the sides of a 9-inch pan and line it with parchment paper.
02 -
Combine butter, brown sugar, salt, and corn syrup in a pan over heat until it’s smooth. Toss in the chopped pecans and coat them well. Let it sit to cool off.
03 -
In a separate bowl, stir together the flour, baking soda, and baking powder.
04 -
Use a mixer to cream the butter, sugars, and vanilla for a couple of minutes. Add in the eggs one at a time, mixing after each.
05 -
Switch off adding the dry mix with buttermilk to the batter, stirring gently just until it’s all together.
06 -
Pour the cooled pecan mix into the bottom of your pan. Spread the batter evenly over the top.
07 -
Bake for about 35-40 minutes at 350°F. A clean toothpick means it’s ready.
08 -
Let it cool, run a knife around the edge, then flip onto a plate to release.
# Notes:
01 -
Give the pecans a quick toast to boost the nutty taste.
02 -
Room temp ingredients make better batter!
03 -
Don’t go overboard mixing so it stays nice and soft.
04 -
Wait 10-15 minutes to flip so nothing sticks.