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Caramel nut cake

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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 10
Course: Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

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

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!
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