Pecan Caramel Treat (Print Version)
# Ingredients:
01 -
½ cup granulated sugar.
02 -
½ cup brown sugar.
03 -
½ cup unsalted butter, softened.
04 -
1 cup buttermilk.
05 -
1 teaspoon vanilla extract.
06 -
2 large eggs.
07 -
½ teaspoon kosher salt.
08 -
½ teaspoon baking soda.
09 -
2 teaspoons baking powder.
10 -
2 cups all-purpose flour.
11 -
3 tablespoons corn syrup.
12 -
1 cup chopped pecans.
13 -
½ cup brown sugar (for topping).
14 -
¼ teaspoon kosher salt (for topping).
15 -
115g butter (for topping).
# Instructions:
01 -
Heat oven to 350°F (180°C). Butter the edges of a 9-inch pan and line the bottom with parchment paper.
02 -
Melt butter, salt, corn syrup, and brown sugar together until fully mixed. Stir in chopped pecans and let cool.
03 -
Combine baking powder, flour, and baking soda in a mixing bowl. Whisk to blend.
04 -
Mix softened butter, sugars, and vanilla together for 2-3 minutes. Gradually beat in eggs.
05 -
Add dry blend and buttermilk alternately into the wet ingredients. Don’t overmix—just stir until combined.
06 -
Spread the pecan mixture into the prepared pan. Pour the batter over the top and even it out with a spatula.
07 -
Bake for 35-40 minutes at 350°F. A toothpick inserted in the middle should come out clean.
08 -
Let the cake cool completely. Use a knife to loosen edges, then flip it carefully onto a serving plate.
# Notes:
01 -
Toast pecans first to boost nutty flavor.
02 -
Keep all ingredients at room temperature for smooth mixing.
03 -
Mixing too much can make the cake dry, so stir gently.
04 -
Wait 10-15 minutes before flipping for easier release.