Caramel Pecan Buttermilk Cake
User Reviews
5
Caramel Pecan Buttermilk Cake
Description
The Caramel Pecan Buttermilk Cake starts by mixing sugar, buttermilk, eggs, and vanilla, followed by leavening agents and a combination of all-purpose and almond flours. Sunflower oil is incorporated to create a moist texture. The batter is poured into a prepared round pan and baked until springy with a clean toothpick test.
While the cake bakes, a topping is prepared by melting butter with brown sugar and corn syrup, then adding cream and vanilla for a smooth caramel sauce. Coarsely chopped pecans are combined with the caramel to create a sticky, nutty finish that is spread over the cake or layered as desired.
This cake offers a buttery, sweet, and nutty flavor profile with a tender crumb from the buttermilk and oil. Almond flour provides an additional nutty undertone and moist texture. The pecan caramel topping adds crunch and a rich finish. It's suitable as a dessert or special occasion cake enjoyed with coffee or tea.
Using dark brown sugar intensifies the caramel flavor, and baking times may vary; tenting with foil mid-baking can prevent over-browning. An instant thermometer can help check doneness.
Ingredients
For the cake:
- 1½ cups granulated sugar
- ¾ cup buttermilk
- 4 egg large
- 2 teaspoons vanilla extract
- 1 tablespoon baking powder
- ¾ teaspoon kosher salt
- 1¾ cups all-purpose flour
- ½ cup almond flour not almond meal
- ¾ cup sunflower oil or neutral flavored oil
For the topping:
- 1 cup pecans coarsely chopped
- 4 tablespoons butter
- ½ cup brown sugar (packed) I like to use dark brown sugar, but light will also work
- 2 tablespoons corn syrup clear
- 2 tablespoons half and half or milk
- 1 teaspoon vanilla
- sea salt optional, flaky
Instructions
For the cake:
- Preheat the oven to 350˚F (175˚C). Spray a 9-inch round cake pan (with at least 2-inch tall sides) with baking spray. Line the bottom of the pan with parchment paper and spray parchment paper lightly. Set aside.
- In a medium-large bowl whisk together the sugar, buttermilk, eggs and vanilla until well combined.
- Add the baking powder and salt and stir until well incorporated and no lumps of baking powder remain. Add the all-purpose flour and almond flour. Stir just until the flour disappears.
- Add the oil and stir well. At first, it will seem to separate, but keep stirring till smooth.
- Pour the batter into the prepared pan. Bake for 35-45 minutes, until the cake feels springy to the touch in the center and a toothpick or cake tester inserted into the center comes out clean. You can also use an instant thermometer to determine if the cake is done. The temperature when done should be 205-210˚F (96-98.8C). Check the cake after 30 minutes and tent it with foil if the top is getting brown but the cake is not quite done. Leave the oven on.
- Allow the cake to cool for 10 minutes, then turn it out of the pan onto a cooling rack. The bottom will be the top that you add the caramel topping to. Set a timer for 20 minutes. In the meantime, prepare the topping.
For the caramel pecan topping:
- Place the pecans in a medium-size baking pan (I use another cake pan) and toast in the oven for 6 minutes. Remove and set aside to cool. The oven can be turned off now.
- While the pecans are toasting, make the caramel sauce. Combine the butter, brown sugar and syrup in a medium-size bowl. Microwave on high power for one minute until the butter is melted. Remove from microwave, stir well then return to microwave for another minute.
- Add the half and half and vanilla. Stir until smooth then microwave for another 30 seconds. Add the pecans, stir and set aside. The mixture will be quite loose at first, but it will thicken as it cools.
- After a total of 30 minutes, cooling time, add the caramel pecan topping to the cake. Leave the cake turned upside down. Start with about three-quarters of it in the center of the cake and spread right to the edges. Use the remainder of the topping to cover any bare spots. (If the caramel topping seems too thick to spread, just pop it back in the microwave for 20 seconds.)
- Sprinkle lightly with flaky sea salt, if desired. Allow the cake to cool completely (if you have the will power) then slice and enjoy!I
Notes
- Use dark brown sugar for deeper caramel flavor, but light brown sugar works as a substitute.
- Cover the cake with foil if it browns too quickly during baking to prevent over-browning.
- An instant-read thermometer can be used to test doneness; cake is done around 205-210˚F (96-98.8°C).
- The almond flour adds moistness and a subtle nuttiness to the cake's texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Calories | 471kcal | 24% |
| Carbohydrates | 52g | 17% |
| Protein | 6g | 12% |
| Fat | 28g | 43% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 67mg | 22% |
| Sodium | 220mg | 9% |
| Potassium | 207mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 35g | 70% |
| Vitamin A | 230IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 97mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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