Some recipes are born out of curiosity… and end up stealing your heart. That’s exactly what happened to us with this caramel nut cake. We had never made it before, but from the very first bite, we knew it would remain in our recipe book forever.

Fluffy, with that deep flavor of toasted walnuts, and topped with a caramel sauce that seems to embrace every bite… simply irresistible.

When we came up with and wrote this recipe we wanted a recipe that was very autumnal. We wanted nuts to be the star ingredient. And we love the result we achieved. And the crumb we got in this recipe. You only have to look at the photos to see that the cake looks simply amazing.

Nuts have always been synonymous with home cooking. They have that warm, slightly bitter touch that makes any dessert feel more comforting. And when you combine them with caramel, especially homemade caramel, made with patience and just the right touch of salt, magic happens.

Making caramel may seem complicated, but I promise you that with a little care and attention, it becomes one of the most rewarding parts of the recipe. The trick is not to stir the sugar while it melts and to monitor the color: a golden amber is the perfect point to achieve that deep flavor without reaching bitterness. And to get a smooth caramel, without lumps.

This is a cake that looks good, smells incredible, and tastes even better. If you decide to make it, we assure you that you won’t regret it. And if you want to make it even more your own, try adding a touch of liqueur to the cake batter, or sprinkle a little coarse salt over the caramel just before serving the cake. These little details really make a difference I’m telling you.

If you like this recipe, you have to check out our pecan pie. You will love it!

Caramel nut cake

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Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 10

Course: Dessert, Snack

Cuisine: American

Ingredients Method

Ingredients

  

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For the cake:

• 2/3 C (2.82 oz) (80 gr) pecan nuts, crushed
• 1 1/2 C (6.70 oz) (190 gr) all purpouse flour
• 1 1/4 tsp (0.22 oz) (6.2 gr) baking powder
• 1/4 tsp (0.042 oz) (1.2 gr) baking soda
• 1/2 tsp (0.088 oz) (2.5 gr) salt
• 7 tbsp (3.70 oz) (105 gr) unsalted butter, at room temperature
• 1 C (7.05 oz) (200 gr) white sugar
• 2 eggs, big
• 2 tsp (0.34 fl oz) (10 ml) vanilla extract
• 3 tbsp (1.59 oz) (45 gr) sour cream
• 2/3 C (5.41 fl oz) (160 ml) buttermilk

For the caramel:

• 1/2 C (3.53 oz) (100 gr) white sugar
• 3 tbsp (1.59 oz) (45 gr) unsalted butter
• 1/4 C (2.03 fl oz) (60 ml) whipping cream
• 1/2 tsp (0.088 oz) (2.5 gr) vanilla extract
• 1 pinch salt
• 1/2 C (2.12 oz) (60 gr) pecan nuts, chopped in small pieces, for decorating

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Method

 

For the cake:

1. Preheat the oven to 356° F (180º C). Grease a round cake pan (about 8 inches) with a little butter or line it with parchment paper. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Mix with a spoon and set aside until needed.
2. In a large bowl, add the butter and sugar and beat with an electric mixer or hand whisk for 2-3 minutes until the mixture is smooth and fluffy.
3. Add in the eggs one at a time, beating for 20 seconds after each addition. Add the vanilla extract and sour cream and beat again to combine.
4. Add the flour mixture in 2 separate additions, alternating with the buttermilk and beating after each addition until the batter is smooth. Finally, add the crushed nuts and beat just until incorporated.
5. Pour the mixture into the pan and spread it evenly with a rubber spatula. Bake the cake at 356° F (180º C) for approximately 40 minutes or until lightly golden brown or when a wooden toothpick comes out clean when inserted.
6. Once the cake is ready, take it out of the oven and let it cool in the pan for 20 minutes. Then, carefully turn it out and place it on a wire rack to cool down while you prepare the rest of the recipe.

For the caramel and finishing touches:

1. Place the sugar in a small heavy-bottomed saucepan and heat over medium-low heat until it melts completely, which will take approximately 8 to 12 minutes. It is important not to stir at any time and to let it melt on its own, but be careful not to let it burn. At first, some lumps may form, but they will melt slowly.
2. Once the sugar has melted, immediately remove the pot from the heat and add in the butter, mixing with a heat-resistant spatula or spoon. The mixture will bubble intensely, which is normal.
3. Add the whipping cream along with the vanilla extract and salt. Mix until you have a smooth, even caramel. Taste and add a little more salt if desired. Allow the caramel to cool down for at least 10 minutes before using it to decorate the cake.
4. Place the cake on a large serving plate and pour the caramel over it, using a spoon to help spread it evenly over the entire surface. Sprinkle the chopped walnuts over the caramel and you're done!

Tried this recipe?Let us know how it was!