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- 2 cups all-purpose flour - 1 tablespoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup unsalted butter, softened - 2 large eggs - 1 cup buttermilk - 1 tablespoon cinnamon - 1/2 cup brown sugar, packed - 1/2 cup chopped pecans - 1 cup caramel sauce (store-bought or homemade) - 1/2 cup chopped pecans (for garnish) In making this cake, you need simple ingredients. The cake base is soft and fluffy. You start with flour, baking powder, and baking soda. Salt adds a nice balance. Granulated sugar adds sweetness. Brown sugar gives it a rich flavor. Unsalted butter makes the cake creamy. Eggs help with texture. Buttermilk keeps it moist. For the cinnamon swirl, you just mix cinnamon with brown sugar. Chopped pecans add a nice crunch. You layer this mixture in the cake. It makes every bite special. Finally, the caramel topping is what makes this cake shine. You can use store-bought caramel sauce or make your own. It’s sweet and sticky. The chopped pecans on top add a lovely finish. Each layer of flavor creates a delightful experience. - Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish. - In a large bowl, whisk together the flour, baking powder, baking soda, and salt. - In another bowl, beat together granulated sugar, brown sugar, and softened butter until the mix is light and fluffy. - Add the eggs one at a time. Mix well after each one. Gradually pour in the buttermilk while mixing. - Pour half of the batter into the baking dish and spread it evenly. - Sprinkle half of the cinnamon mixture and half of the chopped pecans over the batter. - Add the rest of the batter on top and gently spread to cover the cinnamon layer. - Finally, sprinkle the remaining cinnamon sugar mixture and pecans on top. - Use a knife to swirl the mix slightly for a marbled look. Bake for 30-35 minutes. - Once baked, let the cake cool for about 10 minutes. Drizzle warm caramel sauce over the top and sprinkle with chopped pecans. To make your cake light and fluffy, avoid overmixing the batter. Mix just until you combine the wet and dry ingredients. This helps keep air in, giving you that perfect texture. For a moist cake, use fresh buttermilk. It adds richness and helps keep the cake soft. Also, make sure your butter is just soft enough. If it's too melted, your cake can turn out dense. Want to make it your own? You can add chocolate chips or dried fruits like raisins or cranberries. They add fun bursts of flavor. If you want a nutty twist, try walnuts or almonds instead of pecans. Each nut brings its unique taste and crunch. This cake shines when served warm. A scoop of vanilla ice cream on top makes it even better. You can also serve it at room temperature, which works great for gatherings. Whipped cream is another tasty option that pairs well with the sweet caramel. Enjoy experimenting with how you serve it! {{image_2}} You can change the nuts in this cake for a new twist. Walnuts work great instead of pecans. They add a nice crunch and a different flavor. If you need a nut-free option, you can skip the nuts entirely. You might try seeds, like sunflower or pumpkin seeds, for texture. This keeps the cake tasty while also being safe for those with nut allergies. Flavor is key to making this cake special. Adding a splash of vanilla or almond extract can boost the taste. Just a teaspoon can make a big difference! For those who love spice, try adding nutmeg or allspice. Just a pinch can warm up the flavor profile. These small changes can turn a classic recipe into something new and exciting. If you need a gluten-free cake, there are good flour options. You can use almond flour or a gluten-free blend. These will keep the cake moist and tasty. Just remember, gluten-free flour may need a bit more liquid. Watch the baking time too. Gluten-free cakes often bake faster, so check for doneness a few minutes early. Enjoy your delicious treat, no matter your diet! To store leftover cake in the fridge, cover it tightly with plastic wrap. This keeps the cake fresh and moist. You can also use an airtight container for more protection. Place it on a flat shelf in your fridge to avoid crushing. Enjoy the cake within five days for the best taste. To freeze the cake, let it cool completely first. Then, slice the cake into pieces. Wrap each slice in plastic wrap. Next, put the wrapped slices in a freezer bag or a container. When you're ready to eat, take out a slice and thaw it in the fridge overnight. You can also warm it in the microwave for a few seconds. When stored correctly, the cake lasts about five days in the fridge. In the freezer, it can stay fresh for up to three months. Look for signs of spoilage, like a dry texture or off smell. If you see mold, throw it away right away. Keeping an eye on freshness helps you enjoy your cake longer! To check if your cake is done, use the toothpick test. Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready. It should not be wet or sticky. Typically, this cake takes 30 to 35 minutes to bake. Keep an eye on it as ovens can vary. Yes, you can make the batter ahead. Mix the dry and wet ingredients separately. Store them in the fridge until you are ready to bake. Just remember to combine them right before baking. This keeps the batter fresh and helps the cake rise nicely. It’s a great way to save time! If you lack buttermilk, don't worry! You can use milk with vinegar or lemon juice. Just add 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for about 5 minutes. This will create a similar tangy flavor. Alternatively, plain yogurt or sour cream can work too. You now have all the steps to make a great cake. We covered the ingredients, preparation, and baking. Remember, avoid overmixing to keep your cake light and fluffy. You can even add your favorite nuts or flavors to make it special. Store any leftovers properly to enjoy later. Baking can be fun and rewarding. With these tips, you’ll impress everyone with your skills. Try it out and share your tasty results!

Caramel Pecan Cinnamon Roll Cake

Indulge in the deliciousness of Caramel Pecan Cinnamon Roll Cake with these easy-to-follow instructions! This cake combines fluffy layers with a sweet cinnamon swirl and a luscious caramel topping that will have everyone asking for seconds. Perfect for any occasion, this dessert is sure to impress. Click through to discover the full recipe and treat yourself and your loved ones to this delightful dessert!
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Ingredients
  

For the Cake:

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup unsalted butter, softened

2 large eggs

1 cup buttermilk

For the Cinnamon Swirl:

1 tablespoon cinnamon

1/2 cup brown sugar, packed

1/2 cup chopped pecans

For the Caramel Topping:

1 cup caramel sauce (store-bought or homemade)

1/2 cup chopped pecans (for garnish)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.

    Prepare the Cake Batter: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

      In another bowl, beat together the granulated sugar, brown sugar, and softened butter using a hand mixer until the mixture is light and fluffy.

        Add the eggs one at a time, mixing well after each addition. Then, gradually pour in the buttermilk while mixing until fully incorporated.

          Combine the wet and dry ingredients, stirring gently until just combined. Do not overmix.

            Make the Cinnamon Swirl: In a small bowl, mix the cinnamon and brown sugar together.

              Assemble the Cake: Pour half of the cake batter into the prepared baking dish and spread it out evenly. Sprinkle half of the cinnamon-sugar mixture and half of the chopped pecans over the batter.

                Add the remaining batter on top and gently spread it to cover the cinnamon layer. Then, sprinkle the rest of the cinnamon sugar mixture and pecans on top.

                  Swirl the mixture slightly with a knife to create a marbled effect.

                    Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

                      Add the Caramel Topping: Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, drizzle the warm caramel sauce over the top and sprinkle with additional chopped pecans.

                        Cool Completely: Allow the cake to cool for another 30 minutes before serving to let the caramel set slightly.

                          Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12

                            - Serving Suggestions: Serve slices warm or at room temperature, and consider pairing with a scoop of vanilla ice cream for an extra indulgent treat!