Caramel Cake with Pecans (Print Version)
# Ingredients:
→ Cake Batter
01 -
1 cup chopped pecans
02 -
1 8oz bag toffee chips
03 -
1 cup whole milk
04 -
½ teaspoon salt
05 -
1 teaspoon baking powder
06 -
3 cups all-purpose flour
07 -
5 large eggs
08 -
1 cup granulated sugar
09 -
2 cups packed light brown sugar
10 -
1 ½ cups softened butter
→ Caramel Drizzle
11 -
½ teaspoon vanilla extract
12 -
2 tablespoons butter
13 -
1 cup brown sugar
14 -
1 14oz can sweetened condensed milk
# Instructions:
01 -
Set your oven to 325°F. Coat a 12-cup Bundt pan with cooking spray, or grease it and sprinkle some flour on top.
02 -
Whisk the butter in a large bowl until smooth. Mix in the granulated and light brown sugars, and keep beating until fluffy. Add the eggs, one at a time, mixing as you go.
03 -
In a separate medium bowl, combine the flour, salt, and baking powder.
04 -
Alternate adding the flour mixture and milk to the batter, starting and ending with the dry ingredients. Mix gently until combined. Toss in the toffee chips and pecans, stirring them in.
05 -
Transfer the batter to the Bundt pan. Bake for 85 minutes, or until a toothpick inserted in the middle comes out clean. If it’s browning too much, lightly cover it with foil midway through baking.
06 -
Let the cake rest in the pan for 10 minutes. Take it out carefully and place it on a wire rack to cool completely.
07 -
In a medium pot, mix condensed milk and brown sugar. Heat it on medium-high, whisking often, until it begins to boil. Lower the heat and keep whisking for about 8 minutes as it simmers. Take it off the heat, stir in the butter and vanilla, and let it sit for a few minutes to cool slightly.
08 -
While the caramel is still warm, pour it over the cake evenly.
# Notes:
01 -
To avoid over-browning, lightly cover the cake with foil while baking.
02 -
Drizzle the caramel while it’s warm for the best effect.