Salted Pecan Pie Cake Recipe
Salted pecan pie cake is a rich and delicious dessert perfect for this holiday season. Instead of regular pie crust, this recipe is made with a caramel pecan layer that bakes at the bottom of the pan with a cake on top. When you flip it over after baking, the gooey caramel pecan becomes the star on top with a soft, spongy cake in the base. It’s more like a pecan pie in cake form. Serve this warm with a scoop of ice cream or a drizzle of caramel sauce.
Equipment
8 inch round cake pan
OTG or Oven
Ingredients
For Base (Sticky Topping)
- 50 grams Salted Butter
- 1 cup Brown Sugar 200 grams
- 3 tablespoon Corn syrup or Honey
- 1 teaspoon Vanilla Extract
- 1 cup Pecans chopped finely
For Cake Batter
- ½ cup Unsalted Butter 110 grams
- ½ cup Granulated Sugar 100 grams
- 1 teaspoon Vanilla Extract
- 2 large Eggs
- 1 teaspoon Baking powder
- 1 cup All Purpose Flour 120 grams
- 1 teaspoon Ground Cinnamon
- ¼ cup Milk or as needed
MY 1 CUP MEASURES 240 ML
Instructions
- Preheat oven to 180 degree C.
- Take butter, brown sugar, corn syrup in a sauce pan and heat till it is mixed.
- Add in vanilla and mix well.
- Bring it to a boil. Cook for 2 to 3 mins.
- Add in chopped pecans and mix well.
- Now set aside.
- Make cake batter. Take butter, sugar and vanilla in a bowl and cream well.
- Add in eggs and mix well.
- Add in flour, baking powder, cinnamon and fold gently.
- Add in milk and fold gently.
- Take the pecan syrup in a cake pan. Spoon batter over the pecan sauce.
- Pop it into the oven and bake for 30 to 35 mins.
- Remove and cool for 5 mins.
- Now unmould.
- Serve.