Caramel Pecan Bundt Cake (Print Version)
Ingredients:
01 -
2 ½ cups all-purpose flour.
02 -
2 teaspoons baking powder.
03 -
1 teaspoon salt.
04 -
1 cup unsalted butter, room temperature.
05 -
2 cups sugar.
06 -
4 large eggs.
07 -
1 teaspoon vanilla extract.
08 -
1 cup milk.
09 -
1 ½ cups chopped pecans.
10 -
1 cup caramel sauce.
Instructions:
01 -
Preheat the oven to 350°F (175°C) and grease a bundt pan thoroughly.
02 -
In a bowl, whisk together the flour, baking powder, and salt. Set aside.
03 -
In a separate large bowl, cream the butter and sugar until light and fluffy.
04 -
Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract.
05 -
Gradually add the dry ingredients to the butter mixture, alternating with milk. Begin and end with the dry ingredients, mixing until just combined.
06 -
Gently fold in half of the chopped pecans.
07 -
Pour the batter evenly into the prepared bundt pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
08 -
Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
09 -
Once cooled, drizzle caramel sauce over the top of the cake and sprinkle the remaining chopped pecans.
Notes:
01 -
Tip: Use room temperature butter and eggs for the best texture.