Caramel Pecan Buttermilk Cake

5 from 15 votes

This caramel pecan buttermilk cake might just be one of the easiest and most delicious cakes you'll ever make! The cake mixes up in less than 10 minutes and the fabulous pecan caramel topping won't even take that long!

Prep Time25

Cook Time50

Total Time1 15

Course: Cake, Cake Topping, Dessert

Cuisine: American

Keyword: buttermilk cake, caramel pecan buttermilk cake

Servings:

Calories: 471kcal

Author: Chris Scheuer

Ingredients

For the cake:

1½ cups granulated sugar
¾ cup buttermilk
4 large eggs
2 teaspoons vanilla extract
1 tablespoon baking powder
¾ teaspoon kosher salt
1¾ cups all purpose flour
½ cup almond flour not almond meal
¾ cup sunflower oil or neutral flavored oil

For the topping:

1 cup coarsely chopped pecans
4 tablespoons butter
½ cup brown sugar (packed) I like to use dark brown sugar, but light will also work
2 tablespoons clear corn syrup
2 tablespoons half and half or milk
1 teaspoon vanilla
flaky sea salt optional

US Customary - Metric

Instructions

For the cake:

Preheat the oven to 350˚F (175˚C). Spray a 9-inch round cake pan (with at least 2-inch tall sides) with baking spray. Line the bottom of the pan with parchment paper and spray parchment paper lightly. Set aside.
In a medium-large bowl whisk together the sugar, buttermilk, eggs and vanilla until well combined.
Add the baking powder and salt and stir until well incorporated and no lumps of baking powder remain. Add the all-purpose flour and almond flour. Stir just until the flour disappears.
Add the oil and stir well. At first, it will seem to separate, but keep stirring till smooth.
Pour the batter into the prepared pan. Bake for 35-45 minutes, until the cake feels springy to the touch in the center and a toothpick or cake tester inserted into the center comes out clean. You can also use an instant thermometer to determine if the cake is done. The temperature when done should be 205-210˚F (96-98.8C). Check the cake after 30 minutes and tent it with foil if the top is getting brown but the cake is not quite done. Leave the oven on.
Allow the cake to cool for 10 minutes, then turn it out of the pan onto a cooling rack. The bottom will be the top that you add the caramel topping to. Set a timer for 20 minutes. In the meantime, prepare the topping.

For the caramel pecan topping:

Place the pecans in a medium-size baking pan (I use another cake pan) and toast in the oven for 6 minutes. Remove and set aside to cool. The oven can be turned off now.
While the pecans are toasting, make the caramel sauce. Combine the butter, brown sugar and syrup in a medium-size bowl. Microwave on high power for one minute until the butter is melted. Remove from microwave, stir well then return to microwave for another minute.
Add the half and half and vanilla. Stir until smooth then microwave for another 30 seconds. Add the pecans, stir and set aside. The mixture will be quite loose at first, but it will thicken as it cools.
After a total of 30 minutes, cooling time, add the caramel pecan topping to the cake. Leave the cake turned upside down. Start with about three-quarters of it in the center of the cake and spread right to the edges. Use the remainder of the topping to cover any bare spots. (If the caramel topping seems too thick to spread, just pop it back in the microwave for 20 seconds.)
Sprinkle lightly with flaky sea salt, if desired. Allow the cake to cool completely (if you have the will power) then slice and enjoy!I

Notes

See Café Tips above in the post for more detailed instructions and lots of extra tips.

Nutrition