Caramel Pecan Cake

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Delicious brown sugar cake topped with a salted caramel frosting, caramel drizzle and caramelised pecan nuts

Tin

1 x 8 or 9 inch Circle Tin

Ingredients

cake

180g Butter or Baking Margarine (Stork)

180g Light Brown Sugar

3 Large Eggs

1/2 tsp Vanilla Extract

180g Self Raising Flour

1/2 tsp Baking Powder

15-20g Pecan Nuts (chopped into small pieces)

Optional: 1/2 tsp Cinnamon

optional: frosting

50g Butter (room temperature)

80g Cream Cheese

280g Icing Sugar

1-2 Heaped tbsp Caramel Sauce (Homemade or Store Bought)

1 tsp Vanilla Extract/Paste

optional: decoration

Extra Caramel Sauce to drizzle on top

Extra Pecans to decorate

Method

cake

1. Preheat oven to Gas Mark 4/160 C Fan/180 C. Line your cake tin with greaseproof paper or alternatively lightly grease & flour the tin.

2. Beat together butter and sugar until pale and fluffy (approx 5 mins)

3. Add eggs one at a time and mix until well incorporated after each addition.

4. Fold the flour, baking powder and spices into the main cake batter until well combined.

5. Pour cake batter into lined cake tin and bake for approx 45-60 mins dependent on your oven. start checking at about 35 mins. You can tell the cake is done, using the pillow test (does it pop back up when lightly pressed with a single finger) or insert a knife into the centre of the cake and see if it comes out clean.

frosting

1. Whilst the cake is baking, whip the room temp butter, and vanilla extract until lighter in colour & soft.

2. Mix in the cream cheese (straight from the fridge) and mix for 2-3 mins until well combined. Don’t over mix or the mixture may become too loose/runny. Don’t worry if this happens pop it in the freezer for a few minutes.

3. Add the icing sugar to the mixture, mixing well. Whip the mixture until pale & fluffy, about  5-8 minutes.

4. Add the caramel to the frosting and beat for a further 2-3mins. You can store the frosting in the fridge, if you make it ahead of time and whip it up again when you’re ready to use it.

assemble & decorate

Make sure you allow your cake to cool completely before decorating. Set your cooled cake on a large plate/cake board and use a pallete knife or spoon to generously spread the frosting on the top of the cake. Then drizzle some of the extra caramel on top and scatter over some pecans. Or alternatively style as desired!

Have a bake and let me know what you think on Instagram @OsiBakes

Caramel Pecan Cake, Pecan Cake

Dessert, Cake

Cake

Servings: 12

Author: OsiBakes

   Rating:

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Caramel Pecan Cake

Delicious brown sugar cake topped with a salted caramel frosting, caramel drizzle and caramelised pecan nuts

Prep time: 40 MinCook time: 45 MinTotal time: 1 H & 25 M

Ingredients

Tin

• 1 x 8 or 9 inch Circle Tin

Cake

• 180g Butter or Baking Margarine (Stork)
• 180g Light Brown Sugar
• 3 Large Eggs
• 1/2 tsp Vanilla Extract
• 180g Self Raising Flour
• 1/2 tsp Baking Powder
• 15 -20g Pecan Nuts (chopped into small pieces)
• Optional: 1/2 tsp Cinnamon (for a little extra warmth and cosiness)

Frosting & Decoration

• 50g Butter (room temperature)
• 80g Cream Cheese
• 280g Icing Sugar
• 2 Heaped tbsp Caramel Sauce (Homemade or Store Bought)
• 1 tsp Vanilla Extract/Paste
• Extra Pecans & Caramel Sauce to decorate

Instructions

Cake

1. Preheat oven to Gas Mark 4/160 C Fan/180 C. Line your cake tin with greaseproof paper or alternatively lightly grease & flour the tin.
2. Beat together butter and sugar until pale and fluffy (approx 5 mins)
3. Add eggs one at a time and mix until well incorporated after each addition.
4. Fold the flour, baking powder and spices into the main cake batter until well combined.
5. Pour cake batter into lined cake tin and bake for approx 45-60 mins dependent on your oven. start checking at about 35 mins. You can tell the cake is done, using the pillow test (does it pop back up when lightly pressed with a single finger) or insert a knife into the centre of the cake and see if it comes out clean.
6. Make sure you allow your cake to cool to room temperature before decorating

Frosting

1. Whilst the cake is baking, whip the room temp butter, and vanilla extract until lighter in colour & soft.
2. Mix in the cream cheese (straight from the fridge) and mix for 2-3 mins until well combined. Don’t over mix or the mixture may become too loose/runny. Don’t worry if this happens pop it in the freezer for a few minutes.
3. Add the icing sugar to the mixture mixing well in between each addition. Mix again until pale & fluffy, about 5-8 minutes.
4. Add the caramel to the frosting and beat for a further 2-3mins. You can store the frosting in the fridge, if you make it ahead of time and whip it up again when you’re ready to use it.

Assemble

1. Set your cooled cake on a large plate/cake board and use a pallete knife or spoon to generously spread the frosting on the top of the cake. Then drizzle some of the extra caramel on top and scatter over some pecans. Or alternatively style as desired!

Notes:

Bring out all your ingredients to room temperature before you bake (unless stated otherwise). It helps the ingredients to combine better!

Calories

365

Fat (g)

19.88

Sat. Fat (g)

11.03

Carbs (g)

45.59

Fiber (g)

0.41

Net carbs

45.18

Sugar (g)

39.63

Protein (g)

2.77

Sodium (mg)

264.83

Cholesterol (g)

90.15

https://www.osibakes.com/recipes/caramel-pecan-cake

Tag @OsiBakes on instagram and hashtag #OsiBakes

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