PIES AND TACOS
This Pecan Pie Cake is the ultimate dessert that captures both the rich, nutty flavor of pecan pie with the fluffy texture of cake.
Let's start with the Pecan Caramel Topping. Melt the butter, maple syrup, brown sugar, light corn syrup, and salt. Allow the mixture to come to a boil and simmer for about 3 minutes. Remove from heat and stir in the vanilla extract.
Pour the caramel into your prepared pan. Sprinkle the chopped pecans in a uniform layer over the caramel, and set the pan aside while you prepare the cake batter.
Now, for the cake batter, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
Beat the softened butter until creamy. Add the granulated and brown sugar, and continue to beat until light and fluffy. Add the eggs. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.
Add half of the flour mixture to the wet ingredients and stir to combine. Pour in the buttermilk, mix again, then add the rest of the flour mixture, stirring just until everything is smooth. Finally, fold in the chopped pecans.
Once baked, allow the cake to cool in the pan for about 15 minutes, on wire racks if you wish. Then, carefully flip it onto a serving plate so that the caramel-pecan topping is now on top.
It’s perfect for holiday gatherings or when you want to impress your guests with something a little different but still cozy and familiar!