Bundt cake with caramel and pecans

Ingredients:

1. 2 ½ cups all-purpose flour for the cake
2. 1 ½ teaspoon of baking powder
3. Half a teaspoon of baking soda
4. Half a teaspoon of salt
5. One teaspoon of optional ground cinnamon
6. One cup of softened unsalted butter
7. Half a cup of powdered sugar
8. Four big, room-temperature eggs
9. One teaspoon of vanilla cream
10. One cup of sour cream, or buttermilk for a little more tang.
11. One and a half cups chopped pecans (optional; lightly toasted for added taste)

For the Glaze of Caramel:

1. Half a cup of unsalted butter
2. One cup of light brown sugar, packed
3. Half a cup of heavy cream
4. One teaspoon of vanilla cream
5. A pinch of salt
6. One cup of pecans, chopped (for topping)

Directions:

Prepare the cake:

• Set the oven’s temperature to 175°C (350°F). Grease a 10- to 12-cup Bundt pan with flour.
• Mix the flour, baking soda, baking powder, salt, and cinnamon (if using) in a medium-sized bowl. Put aside.
• Cream the sugar and softened butter together in a large mixing basin for three to five minutes, or until light and fluffy.
• One by one, add the eggs, thoroughly mixing each time. Add the vanilla extract and stir.
• In three batches, add the flour mixture, starting with the dry ingredients and ending with the sour cream (or buttermilk). Stir just until incorporated.
• If using, add the toasted pecans and fold until equally distributed throughout the batter.
• Using a spatula to smooth the top, pour the batter into the Bundt pan that has been prepped.
• A toothpick placed in the center of the cake should come out clean after 50 to 60 minutes of baking.
• After letting the cake set in the pan for ten minutes, move it to a wire rack to finish cooling.

Get the Caramel Glaze Ready:

• Melt the butter in a saucepan over medium heat. Bring to a low simmer after stirring in the brown sugar. Stir continuously for 2 to 3 minutes, or until the mixture is smooth and the sugar has dissolved.
• After adding the heavy cream, simmer for a further two to three minutes, stirring, until the mixture thickens. Take off the heat and mix in a touch of salt and vanilla extract.
• After the cake has cooled, drizzle it with the caramel glaze, letting it run down the sides.
• Sprinkle chopped pecans on top while the glaze is still just beginning to warm up.

Serving:

• Before serving, cut the cake into slices. It tastes delicious by itself, but for added decadence, try it with a dollop of whipped cream or a scoop of vanilla ice cream. Have fun!