Caramel Pecan Cake (Printable Version)
# What You'll Need:
01 -
1 cup buttermilk.
02 -
½ cup unsalted butter, at room temperature.
03 -
½ teaspoon baking soda.
04 -
1 teaspoon vanilla extract.
05 -
2 teaspoon baking powder.
06 -
½ teaspoon kosher salt.
07 -
½ cup white sugar.
08 -
½ cup packed brown sugar.
09 -
2 large eggs.
10 -
2 cups all-purpose flour.
11 -
3 tablespoon light corn syrup.
12 -
½ cup brown sugar (for topping).
13 -
115g butter (for topping).
14 -
¼ teaspoon kosher salt (for topping).
15 -
1 cup pecans, chopped.
# Preparation Steps:
01 -
Heat oven to 350°F (180°C). Line a 9-inch pan with parchment, then butter the sides.
02 -
Combine butter, brown sugar, corn syrup, and salt in a pot until melted. Stir in pecans until coated. Let it cool.
03 -
In a bowl, mix together flour, baking soda, and baking powder.
04 -
Using a mixer, beat softened butter, brown and granulated sugar, and vanilla for a couple of minutes. Add eggs one by one.
05 -
Slowly mix the dry ingredients and buttermilk into the butter mix, alternating until just blended.
06 -
Pour the chilled pecan topping into the prepared pan, then carefully spread the cake batter over it.
07 -
Put it in the oven for 35-40 minutes at 350°F, checking with a toothpick for doneness.
08 -
Let the finished cake cool at room temperature. Run a knife along the sides and flip it onto a serving plate.
# Additional Tips:
01 -
Toasting pecans can make them taste even better.
02 -
Start with ingredients that are at room temperature.
03 -
Mix the batter gently to keep the cake soft.
04 -
Let it cool for 10-15 minutes before flipping it out of the pan.