PIES AND TACOS
This Pecan Pie Cake blends the rich flavor of pecan pie with a fluffy cake texture.
Make the Pecan Caramel Topping by melting butter, maple syrup, brown sugar, corn syrup, and salt. Boil and simmer for 3 minutes, then stir in 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 softened butter until creamy. Add sugars and beat until fluffy. Add eggs, scrape down the bowl, and stir in vanilla extract.
Add half the flour mixture to the wet ingredients and stir. Pour in buttermilk, mix, then add the remaining flour mixture. Stir until smooth and fold in chopped pecans.
Let the cake cool in the pan for 15 minutes, then flip onto a serving plate so the caramel-pecan topping is on top.
It’s perfect for gatherings and to impress your guests with something a little different!