Mini Caramel Pecan Bundt Cakes recipe 

Taking a mouthful out of these little caramel pecan bundt cakes is like experiencing pure ecstasy. I made these as a snack for a relaxing afternoon, and they have quickly become one of my most beloved dishes in the kitchen. Is there anyone else that enjoys caramel as far as I do?

ingredients:

– 1 1/2 cups all-purpose flour
– 1/2 tsp baking powder
– 1/4 tsp baking soda
– 1/4 tsp salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1/2 cup buttermilk
– 1/2 cup caramel sauce, plus extra for drizzling
– 1/2 cup chopped pecans

directives to use:

• While the oven is preheating to 350 degrees Fahrenheit (175 degrees Celsius), prepare the batter by greasing a tiny bundt cake pan. The flour, baking powder, baking soda, and salt should be mixed together in a bowl using a whisk. Cream the butter and sugar together in a separate dish until the mixture is frothy and light. Once each egg has been beaten in, add vanilla essence and continue beating.

2. Combine and bake: –

• Add the dry ingredients to the wet components in a slow and steady manner, alternating with buttermilk when necessary, until the ingredients are just blended. The tiny bundt pans should be filled approximately three quarters of the way with batter. The toothpick should come out clean after being inserted after 20 to 25 minutes of baking.

The third step is to glaze the cakes.

• After allowing the cakes to cool for ten minutes, take them from the pans. Caramel sauce should be drizzled over each cake, and chopped pecans should be sprinkled on top.