Pecan Caramel Cake
A simple cake adorned with a rich caramel frosting and sprinkled with crunchy chopped pecans is a comforting dessert that combines the satisfying sweetness of caramel with the delightful texture of pecans. This inviting treat is perfect for sharing with friends and family, or simply indulging in a moment of pure confectionary bliss.
Yield
16 servingsPrep
20 minCook
40 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
all-purpose flour
|
|
| 1 | cup |
sugar
brown, packed |
|
| ½ | cup |
butter
or margarine, softened |
|
| 2 | large |
eggs
|
|
| ½ | cup |
milk
|
|
| ½ | teaspoon |
salt
|
|
| 1 ¾ | teaspoons |
baking powder
|
|
| 1 | teaspoon |
vanilla extract
|
|
| caramel frosting | |||
| 2 | cups |
brown sugar
|
*
|
| 1 | cup |
heavy whipping cream
|
|
| 2 | tablespoons |
butter
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | x |
pecans
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
brown, packed |
|
| 118 | ml |
butter
or margarine, softened |
|
| 2 | large |
eggs
|
|
| 118 | ml |
milk
|
|
| 2.5 | ml |
salt
|
|
| 8.8 | ml |
baking powder
|
|
| 5 | ml |
vanilla extract
|
|
| caramel frosting | |||
| 473 | ml |
brown sugar
|
*
|
| 237 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
butter
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | x |
pecans
chopped |
*
|
Directions
Preheat oven to 350℉ (180℃) F (175 degrees C). Grease one 9x13 inch (23x33 cm) baking pan.
Sift the flour before measuring then resift with the 1 cup of the packed brown sugar.
Add the butter or margarine, eggs, milk, salt, baking powder medium high speed of an electric mixer for 2 to 3 minutes. (Use the whisk attachment for best results.) Spread batter into the prepared pan.
Bake at 350℉ (180℃) F (175 degrees C) for 30 minutes or until a cake tester comes out clean.
Remove cake from oven and place on a wire rack for 10 minutes then remove pan and place cake on a serving dish.
Once cake is cooled completely frost with Caramel Icing.
- To Make Caramel Icing: In a saucepan over medium heat stir sugar is dissolved.
Cover and cook for 3 minutes.
Uncover and cook without stirring until a candy thermometer reads 238 to 240 degrees F (113 to 115 degrees C).
Stir in the remaining butter with a wooden spoon.
Remove the icing from the heat and let cool to 110 degrees F (55 degrees C).
Add the remaining 1 teaspoon vanilla.
Beat the icing until it is thick and creamy.
If it becomes heavy, thin it out with cream until the right consistency appears.
Spread over the top of the cooled cake and top with chopped pecans.
