Prepare to embark on a culinary journey that will transform your ordinary baking routine into an extraordinary sensory experience! This Toffee Pecan Bundt Cake with Caramel Drizzle isn't just a dessert—it's a decadent masterpiece that combines rich, buttery textures with the irresistible crunch of pecans and the luxurious sweetness of caramel. Whether you're a seasoned baker or a curious home cook, this recipe promises to elevate your dessert game and leave your guests absolutely speechless.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup brown sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1 cup toffee bits
- 1 cup caramel sauce
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-inch bundt pan, ensuring all crevices are well-coated to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside this dry ingredient mixture.
- In a large stand mixer, cream together the softened butter, white sugar, and brown sugar until light and fluffy, approximately 3-4 minutes on medium speed.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the chopped pecans and toffee bits gently using a spatula, distributing them evenly throughout the batter.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 15 minutes before carefully inverting onto a wire rack to cool completely.
- Once the cake has cooled, warm the caramel sauce slightly and drizzle generously over the top of the cake, allowing it to cascade down the sides.
- Optionally, sprinkle additional chopped pecans or toffee bits over the caramel drizzle for extra texture and decoration.
- Slice and serve at room temperature. The cake can be stored covered at room temperature for up to 3 days.
Tips
- Room Temperature Matters: Ensure all ingredients, especially butter and eggs, are at room temperature for smoother mixing and better cake texture.
- Grease Like a Pro: Use a pastry brush to meticulously coat every nook and cranny of your bundt pan with butter and flour to guarantee a flawless cake release.
- Don't Overmix: Mix your batter just until ingredients are combined to maintain a tender, light crumb.
- Check for Doneness: Use the toothpick test, but remember that a few moist crumbs are okay—they'll ensure a moist cake.
- Cooling is Crucial: Allow the cake to cool in the pan for 15 minutes before removing to prevent breaking.
- Caramel Drizzle Trick: Warm the caramel sauce slightly for a more fluid, elegant drizzle that cascades beautifully down the cake's sides.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 65g
Protein: 6g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 125mg
