Pecan Cake with Caramel Sauce

So I had some left over Carmel Sauce that I made homemade in a jar from a previous recipe and I made way too much.I thought I can make a pecan cake and pour the caramel sauce as a nice glaze over the cake .It was very good and every time time I pass the cake stand in my kitchen, I was tempted to cut a slice._MG_0221aIMG_0182a_MG_0185a_MG_0226a_MG_0232aIMG_0246a

Caramel Sauce
2 cups cream
1 1/2 cups sugar
1/2 cup water
1/4 cup butter, cubed
1/2 teaspoon salt

Warm the cream in a small saucepan over low to medium heat. Don’t let it boil; just keep it warm.
Stir the sugar and water together in a large, heavy, high-sided pan over high heat. Stir until the sugar dissolves, then stop stirring and allow it to boil until it reaches a deep amber color. This will take anywhere from 8 to 15 minutes. You will see pale yellow streaks, then darker ones appear in the center of the bubbling sugar. When you see these, swirl the pan carefully by the handles and be attentive. At the very first sign of smoke from your caramel, turn off the heat. By now it should be very dark amber. (You are looking for a dark caramel here, because you will be adding cream)
Immediately pour in the cream and whisk it vigorously. Be very careful the caramel is going to steam and bubble up! Add the butter and salt and whisk smooth. Return to medium heat and simmer for 5 minutes or until slightly reduced. Let the sauce cool.

For the cake
2 cups Flour
1 cup Sugar
1/2 stick Butter (room temp)
3 Eggs
1/2 cup milk
1 1/2 tspn Baking powder
1/3 cup Caramel sauce
1/3 tspn Salt
1 1/2 tspn Vanilla extract
1 tspn almond extract
1 cup Chopped pecans

Layer pecans evenly on a cookie pan and place in the oven at 350 degree for about 6-8 minutes till there is nice flavor. When cooled chop this and keep aside
Preheat oven to 350 degree .Sift flour, baking powder and salt and keep aside.
Beat room temperature butter and sugar till it is creamy. Add eggs one at a time and beat the mixture till light and fluffy. Add the vanilla and almond extract and milk till the mixture is smooth . Fold in little at a time the flour and stir in caramel sauce. Mix chopped pecan with two tsp of flour and fold into the batter. Pour into cake pan and bake for 40 minutes or till the tooth pick inserted in the center comes out clean. Cool the cake completely . Spread a layer of caramel sauce decorate the cake with some chopped pecans.



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