Decadent Caramel Spice Bundt Cake with Toasted Nuts

Caramel Spice Cake Recipe 🍰

Total Time: 1 Hour 15 Minutes

Prep Time: 20 Minutes

Cook Time: 55 Minutes

Servings: 12

Delight in the rich, spiced goodness of this Caramel Spice Cake, a dessert that marries the warm flavors of fall with the sweet allure of caramel. Perfect for sharing with friends and family, this recipe transforms ordinary ingredients into an extraordinary treat that’s as visually stunning as it is delicious. Whether you’re celebrating a special occasion or simply indulging in a sweet craving, this cake promises to impress. Let’s dive into the details of this mouthwatering creation!

Ingredients

For the Cake:

• 1 cup pecans
• 3/4 cup walnuts
• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground mace
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 1 cup dark brown sugar, packed
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• 1 cup sour cream

For the Caramel Glaze:

• 1 cup dark brown sugar, packed
• 1/2 cup unsalted butter
• 1/4 cup heavy cream

Instructions

Preparing the Cake:

1. Preheat and Prep:
   Begin by positioning a rack in the center of your oven and preheating it to 350°F (175°C). Generously butter and flour a Bundt pan to ensure easy removal of the cake later.

2. Toast the Nuts:
   Spread the pecans and walnuts on a baking sheet and place them in the oven. Toast for approximately 8-10 minutes, or until they become fragrant and lightly browned. Remove from the oven, let cool, then coarsely chop the nuts and set them aside.

3. Mix the Dry Ingredients:
   In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, spices (cinnamon, ginger, allspice, mace, cloves, and nutmeg), and salt. This blend of spices will infuse the cake with its signature warm, autumnal flavor.

4. Cream the Butter and Sugars:
   In another large bowl, beat the unsalted butter with both the dark brown sugar and granulated sugar using an electric mixer set to medium speed. Continue beating until the mixture is light and fluffy, which should take about 5 minutes.

5. Incorporate the Eggs and Vanilla:
   Add the eggs one at a time to the butter-sugar mixture, ensuring each egg is fully incorporated before adding the next. Don’t forget to scrape down the sides of the bowl occasionally to ensure an even mix. Once all the eggs are added, mix in the vanilla extract.

6. Combine Dry and Wet Ingredients:
   Reduce the mixer speed to low and add 1/4 of the dry ingredient mixture to the batter, blending just until combined. Gradually mix in 1/2 of the milk, then add the remaining dry ingredients in three additions, alternating with the rest of the milk and sour cream. This process helps achieve a smooth, well-blended batter.

7. Fold in the Nuts:
   Gently fold the toasted and chopped nuts into the batter using a spatula, ensuring they are evenly distributed throughout.

8. Pour and Bake:
   Pour the prepared batter into the buttered and floured Bundt pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake for 50-55 minutes. The cake is done when a toothpick inserted into the center comes out clean.

9. Cool the Cake:
   Allow the cake to cool in the pan on a wire rack for about 15 minutes. Run a thin knife around the edges of the cake and carefully invert it onto the rack. If the cake doesn’t release from the pan easily, let it sit for an additional minute before lifting the pan away. Let the cake cool completely before glazing.

Making the Caramel Glaze:

1. Cook the Caramel:
   In a small saucepan, combine the dark brown sugar, butter, and heavy cream. Place the saucepan over medium-high heat and bring the mixture to a boil, stirring constantly until the sugar has fully dissolved.

2. Thicken the Glaze:
   Continue to boil the mixture, stirring occasionally, for 3-5 minutes until it thickens slightly. Remove from heat and let the glaze cool just until it becomes thickened but still pourable, about 10 minutes.

3. Glaze the Cake:
   Place the cooled cake on a baking sheet. Slowly pour the caramel glaze over the top of the cake, allowing it to cascade down the sides. Let the cake sit at room temperature for at least 15 minutes, or overnight, to allow the glaze to set.

4. Serve:
   Slice the cake using a serrated knife and serve. Enjoy the rich, spiced layers of cake complemented by the sweet, buttery caramel glaze.

This Caramel Spice Cake is not just a dessert; it’s a celebration of flavors and textures that come together in a beautiful harmony. The moist, spiced cake is generously adorned with a decadent caramel glaze that adds a touch of luxury to every bite. Ideal for festive occasions or cozy gatherings, this cake will undoubtedly become a favorite in your recipe repertoire. Enjoy every slice and the joy it brings to your table! 🎂🍴✨