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Caramel Pecan Spice Cake

2008 October 2
by taiyyaba

Welcome to another installment of “Taiyyaba takes the credit, Betty Crocker does the work.”

Remember the mini pineapple upside down bundt cakes? They’re amazing at parties, because you bring out these little jewels and people think you’ve been slaving in the kitchen all day long. (Don’t tell them it took you all of 15 minutes active time to make).

Pecans. Toast em.

Using the same concept of a butter-sugar caramel coating some kind of treat at the top of the cake, I made this pecan cake for my father in law (a nut-o-phile). The pecans came out crispy-chewy, coated with a sticky caramel, and the batter was just a plain old spice cake mix. The final cake looks spectacular, but no one has to know it only took you 10 minutes to put together!

Recipe here

Caramel Pecan Spice Cake

1 to 1 1/2 cups whole or chopped pecans.
1 spice cake mix
1/3 cup mashed fruit (1 banana or applesauce)
1 cup water (or, if you use 2 frozen/defrosted bananas, make it 3/4 cup water, because they’re a lot more liquidy)
1/3 cup butter
1/3 cup + a few tablespoons brown sugar (preferably dark)
3 eggs

(You need enough pecans to make a layer on the bottom of a 9-inch springform pan. I don’t know exactly how much that is, so I actually just poured pecans into the pan until they fit, then decided that’s how much I needed. Layer the bottom of the springform pan with parchment paper and spray the whole thing with cooking spray)

1. Make the cake batter: beat together the eggs, mashed fruit, and water. Blend in the cake mix well until there are no lumps.

2. In a dry pan, toast the pecans over medium until a little colored, warm, and smelling like fresh roasted pecans.

3. Melt the butter and mix in the sugar until a syrup is formed, about the consistency of molasses. When well mixed together, pour it over the toasted nuts. Mix well to coat all the nuts with the sugar mixture.

4. Pour the nut mixture into the bottom of the springform pan, making sure to spread it out evenly.

5. Pour the batter on top, gently, drizzling it all aver the nut mixture.

6. Bake at 350 for about one hour. This is important: put the springform pan on a cookie sheet, because the heat will melt the sugar and some of it will drizzle out and drip onto your oven if there’s nothing under it. You may want to cover the cake with foil halfway through so that it won’t get too brown (although, that’ll be the bottom anyway so it doesn’t really matter). I think it may actually be 1 hour and 10 minutes. Test it with a skewer or toothpick.

7. As soon as it’s out of the oven, invert onto a serving platter. Gently peel off the wax paper. If there is sugar stuck to the parchment paper, use a spatula to scrape it off and brush it back onto the nuts. They won’t be as hot as the pineapple was in the mini bundts recipe, so it won’t melt. If it bothers you to have unmelted sugar on top, just put the cake under a low broiler for a few minutes to let the sugar melt.

One Response leave one →
  1. October 6, 2008

    holy cow, i’m gonna make this asap

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