“YOU MUST LOVE THE CRUST OF THE EARTH ON WHICH YOU DWELL MORE THAN THE SWEET CRUST OF ANY BREAD OR CAKE.” Henry David Thoreau
I DO love this earth of ours. But I would love it a lot more if it were covered in pecans and caramel! It’s time for the Bundt a Month bakers to show off our goods. This month, Anuradha of Baker Street and Lora of Cake Duchess challenged us to make a bundt cake using caramel. Challenge is a good word here. I find myself always over thinking the simplicity which IS a bundt cake. And in this case, instead of putting nuts in the cake, I added them to the bottom of the pan (which would eventually be the top of the cake!) to give this cake a toasted, crunchy topping. Sweet, warm spices with a hint of orange are the base of this cake which is studded with toffee chips and covered in pecans and caramel.
I love making my own sweet, sticky, gooey caramel sauce. You can find my favorite recipe HERE. And there are so many uses for it. Ice cream comes to mind. But for this Toffee Pecan Bundt cake…..it’s all about the drizzle.
Yields: about 12 servings
Level of Difficulty: easy, just be patient with a few steps and make the caramel a day ahead!
I’m going to link to my caramel sauce. It will keep this post from growing that much longer. And you should take a look at the recipe and try to make it a day in advance. And yes…I’m being a little LaZyYyYyyyyy!
I think I love the texture of bundt cakes the most. They are always moist but firm. And I just love picking up a piece and eating with my hands! This one was just as easy, but a little more sticky. Any advice on removing caramel from a keyboard???
So let’s start with the cake. This cake is rather ‘plentiful’ and calls for a 16 cup bundt pan! Since all of my prettier bundt pans are 8-10 cups, I made this in a tube pan instead. Preheat the oven to 300°F and butter your pan like crazy!
TOFFEE PECAN BUNDT CAKE:
- 1 1/4 cups of finely chopped pecans, toasted
- 4 sticks of butter, at room temperature
- 3 cups of granulated sugar
- 6 large eggs, at room temperature
- 4 cups of all purpose flour
- 1/4 teaspoon of salt
- 3/4 of a cup of whole milk
- 1 Tablespoon of orange zest
- 2 teaspoons of ground cinnamon
- 1 teaspoon of ground nutmeg
- 1/2 teaspoon of ground cloves
- 1 teaspoon of vanilla extract
- 1 teaspoon of orange extract
- 1/2 cup of toffee bits
- about 1 cup of caramel for drizzling and serving
Such great combinations of spices and flavors here. But not a great combination of colors. Can I tell you how challenging it is to photograph a brown cake, covered in brown nuts and decorated with brown icing? In the misery department, this takes a close second to photographing steak! But trust me….it really is delicious!
Remember that heavily buttered pan we started out with? Well sprinkle your toasted pecans on the bottom of the bundt pan. I tossed a handful of toffee chips in with the nuts, too. Make sure they are in an even layer in your pan. In the end, they are going to form a layer of crust like this
In the bowl of your electric mixer, beat the butter at medium speed until it is smooth and creamy. When I let my butter sit at room temperature, I usually unwrap it and put it in the bowl of my mixer. I just hate unwrapping soft butter! Gradually add the sugar, and then the eggs one at a time. Make sure each egg is blended before adding the next. And scrape down your bowl as you need to.
Next, toss your dry ingredients (flour, salt, cinnamon, nutmeg and cloves) together in a bowl. Alternately add the flour and milk to the butter mix, beginning and ending with the flour. Stir in the orange zest, vanilla and orange extracts, and the 1/2 cup of toffee bits. Spoon the batter into your prepared pan, and smooth out the top with an offset spatula. Bake for 1 and a half hours…..to one hour and 40 minutes. The top will get crusty and may split a bit. A toothpick should come out pretty clean, though the toffee melts in some areas of the cake and you may see some of this on the toothpick. Cool the cake in the pan on a wire rack for about 20 minutes. Carefully remove the cake from the pan and set it pecan side up on the rack to cool completely. When it is cool and you are ready to serve, drizzle it with your home made caramel; a half a cup more or less as you like it!
Though this is really good on it’s own, you may serve it with extra caramel sauce or a scoop of ice cream. But then you’re going to need a plate and utensils!
Here are MORE incredible and beautiful CARAMEL bundts!
Here ís how you can be a part of Bundt-a-Month:
▪ Simple rule: Bake us a bundt using caramel
▪ Post it before July 31, 2013
▪ Use the #BundtaMonth hashtag in your title. (For ex: title could read #BundtaMonth: Caramel Swirl Bundt)
▪ Add your entry to the Linky tool below
▪ Link back to our announcement posts
Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.
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