I like salted caramel, and I can not lie! I have been on a salted caramel roll lately. I know that I posted salted caramel sauce recently. Hopefully, you like it as well as I do. This is a different recipe, maybe even a little easier, but equally as delicious! Poured over this moist and delicious pecan pound cake this dessert is the bomb! This cake is going to be my signature dessert during the fall and holiday season!
This cake recipe works best in a large 12-cup bundt pan. I used a smaller pan simply because I’ve had this fancy cake pan for a while and had never used it. I had enough batter to make six large muffins in addition to the cake. You should have plenty of caramel sauce to drizzle over your cake and have extra for serving. I sprinkled my cake with a few chopped pecans, to let anyone eating the cake know that it contains nuts. This cake is by far the best new cake recipe I have tried in a while!
- For the cake:
- 1½ c. unsalted butter, softened
- 2 c. light brown sugar, packed
- 1 c. granulated sugar
- 5 lg. eggs, room temperature
- 3 c. all-purpose flour
- 1 tsp. baking powder
- ½ tsp. salt
- 1 c. buttermilk
- 1 tbsp. vanilla extract
- 1 c. pecans, chopped
- For Easy Salted Caramel Sauce:
- ¾ c. unsalted butter
- 1½ c. light brown sugar, packed
- 1 tsp. Fleur de Sel (or kosher salt)
- ½ c. evaporated milk
- 1 tbsp. vanilla extract
- For the cake:
- Preheat the oven to 325°F. Grease and flour a 12-cup bundt pan and set aside.
- Using an electric mixer, beat the butter. Add sugars and beat until fluffy. Add eggs, one at a time, beating after each addition.
- In a separate bowl, combine the flour, baking powder, and salt. Combine buttermilk with vanilla extract. Add flour mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Mix just to combine. Stir in the pecans.
- Pour batter into prepared pan. Bake for 1 hour 15 minutes, or until a wooden pick inserted in the center comes out clean. Cover the top of the cake with foil if the top begins to get too brown.
- Cool cake in pan for 10 minutes. Remove to a cooling rack to completely cool.
- Place cake on serving plate and drizzle with Easy Salted Caramel Sauce and sprinkle with pecans.
- For caramel sauce:
- In a medium saucepan add butter, brown sugar, and salt. Stir to combine. Bring to a boil and boil
- for 5 minutes, stirring occasionally.
- Remove from heat and stir in ½ c. evaporated milk and vanilla extract. You may need to stand back while it bubbles up. Stir to combine.
- Store in refrigerator. May be reheated in the microwave.
