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Introduction:
A Sticky Nutty Caramel Bundt Cake is the ultimate indulgence for those who love the rich, buttery flavor of caramel paired with the satisfying crunch of nuts.
This cake, baked to golden perfection in a bundt pan, is generously topped with a sticky caramel glaze and a mixture of nuts, creating a dessert that’s both visually stunning and incredibly delicious.
Ideal for special occasions, holidays, or just a sweet treat after dinner, this cake is sure to become a favorite in your recipe collection.
In this article, we’ll guide you through the steps to create this delectable cake.
With a moist, tender crumb and a topping that’s both crunchy and gooey, this cake has something for everyone.
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Let’s dive into the details of making a Sticky Nutty Caramel Bundt Cake that will impress your family and friends.
Sticky Nutty Caramel Bundt Cake: A Sweet Delight for Every Occasion
Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
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1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
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1 cup sour cream
1/2 cup whole milk
For the Nutty Caramel Topping:
1 cup chopped nuts (a mix of pecans, walnuts, and pistachios works well)
1/2 cup unsalted butter
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1/2 cup brown sugar, packed
1/4 cup heavy cream
1 teaspoon vanilla extract
A pinch of salt
Instructions:
Prepare the Cake Batter:
Preheat your oven to 350°F (175°C) and generously grease a bundt pan with butter or non-stick spray, making sure to coat all the crevices.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
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Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
With the mixer on low speed, add the flour mixture in three additions, alternating with the sour cream and milk, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Bake the Cake:
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
Prepare the Nutty Caramel Topping:
While the cake is cooling, prepare the caramel topping. In a medium saucepan, melt the butter over medium heat.
Add the brown sugar and heavy cream, stirring constantly until the mixture comes to a boil. Reduce the heat and simmer for 2-3 minutes, or until the mixture thickens slightly.
Remove from the heat and stir in the vanilla extract and a pinch of salt.
Stir in the chopped nuts until they are fully coated in the caramel.
Assemble the Cake:
Once the cake has cooled, carefully spoon the nutty caramel mixture over the top of the cake, allowing it to drip down the sides.
Let the caramel set slightly before slicing and serving, though it can also be enjoyed warm and gooey.
Serving and Storage:
Serve the cake slices with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Store any leftovers in an airtight container at room temperature for up to 3 days. The cake can also be refrigerated to extend its freshness.
Conclusion:
The Sticky Nutty Caramel Bundt Cake is a show-stopping dessert that’s perfect for any gathering or just to satisfy your sweet tooth.
The combination of a moist, tender cake and the rich, nutty caramel topping is nothing short of heavenly.
Whether you’re serving this at a holiday feast, a birthday celebration, or simply as a weekend treat, it’s sure to be a hit.
This cake not only tastes amazing but also looks stunning with its golden brown top glistening with caramel and nuts.
It’s a dessert that’s guaranteed to impress your guests and leave them asking for seconds.
Enjoy baking and indulging in this delicious Sticky Nutty Caramel Bundt Cake!