Caramel Pecan Bundt Cake

Caramel Pecan Bundt Cake

Miz Helen's Kitchen

Ingredients

For The Cake

1 cup unsalted butter, softened

1-3/4 cups granulated sugar

2 teaspoons vanilla extract

4 eggs, at room temperature

2-1/4 cups all-purpose flour

1 teaspoon baking powder

3/4 cup dark corn syrup

1/2 cup buttermilk

1 cup pecans, chopped

For The Drizzle

1 (14 ounce) can sweetened condensed milk

1 cup light brown sugar, packed

2 tablespoons unsalted butter

1/2 teaspoon vanilla extract

For Garnish

1 cup pecans, chopped

Directions

In an electric mixing bowl, cream the butter, sugar and vanilla. Beat until the mixture is fluffy, scrap the sides of the bowl.

Add the eggs one at a time, beating after each addition.

In a separate bowl whisk together the flour and baking powder, then set aside.

In a mixing pitcher, stir together the corn syrup and buttermilk.

Very carefully and slowly add the flour mixture to the butter & sugar mixture.

Alternate the flour additions with the syrup and buttermilk mixture.

Beat slightly after each addition.

Fold in the chopped pecans.

Spray a 10 to 12 cup Bundt pan with a baking spray with oil and flour.

Spoon the very thick batter into the Bundt pan.

Cook at 325 degrees for 1 hour or until the center of the cake will test clean.

Remove from the oven and invert on a cooling rack. Cool on the rack for at least 10 to 15 minutes.

Invert onto your cake plate before applying the drizzle.

While your cake is cooling prepare the Caramel Drizzle.

Drizzle Directions

Pour the sweetened condensed milk into a heavy medium saucepan. Add the brown sugar stirring constantly.

Over medium heat bring the mixture to a full boil, then reduce the heat to simmer immediately, stirring constantly. simmer and stir for about 8 minutes.

Remove the pan to a cool spot and stir in the butter and vanilla until fully incorporated.

Let the mixture sit for about 5 minutes, it will thicken.

The drizzle needs to still be very warm so it will drizzle well.

If it sits to long it will not drizzle.

Drizzle the top of the cake.

Garnish with the chopped pecans.