This pecan caramel bundt cake is so moist and tastes great! Pecans, cinnamon, brown sugar, and a caramel drip make it taste great together.
3 sticks (339 g) unsalted butter, softened 2 cups (400g) white sugar 1 cup (217g) light brown sugar (packed into cup) 5 large eggs, room temperature 3 cups (375 g) all purpose flour, (not self-rising) ½ teaspoon (2 g) baking powder ½ teaspoon (3g) salt 1 teaspoon (3g) cinnamon 1 cup (242 g) whole milk 2 teaspoons (8g) vanilla ½ cup (55g) pecans finely chopped 1 can (14oz) Sweetened Condensed Milk (substitution in Notes below) 1 cup light brown sugar (217g) 2 tablespoons unsalted butter 1 teaspoon vanilla extract (4g) 1 (18g) tablespoon light corn syrup (18g) ½ teaspoon salt (3g)
Ingredients
Grease and flour a 12-cup bundt or tube pan. Preheat oven to 325°F.Mix the flour, cinnamon, salt, and baking powder in a separate dish and set aside.
With your mixer's paddle attachment, cream butter. Add white sugar slowly and mix for 2 minutes. Add brown sugar and beat 2 more minutes.After adding each egg, mix to integrate.
Combine vanilla extract with l cup milk. Add flour and milk/vanilla mixtures alternately to butter, sugar, egg combination. Start and finish with dry ingredients. Three dry components and two liquids.
Add the chopped nuts and mix them in.At 325 degrees, bake for 55 to 60 minutes, or until a wooden stick stuck in the middle comes out clean or with only a few crumbs stuck to it.
About 8 cups of batter are made this way.It should cool in the pan for about 10 minutes before being taken out and put on a wire rack.
Brown sugar, condensed milk, and light corn syrup in a medium saucepan over medium heat, stirring constantly to avoid scorching. Keep mixture off pan sides. Burns easily, so be careful.
When the mixture is almost boiling, turn the heat down to low and let it cook for 5 to 6 minutes. Mix a lot. It's time to take it off the heat and add the butter, vanilla extract, and salt.
Pour it into a heat-safe bowl after it has cooled down a bit. Remember that it will get thicker as it cools down. You can put it in the fridge to cool it down faster.
Using a disposable piping bag with the tip clipped off, we applied the caramel drip on the surface. You could either use a ziplock bag with a small portion of the corner cut out, or you could just spoon it over the top.
Both have their advantages.On top of the caramel drip, we sprinkled pecans that had been chopped both finely and coarsely.
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