Caramel Pecan Pound Cake

Taking advantage of the delicious caramel sauce that we prepared with my friends, I want to make several new and delicious recipes.

As I mentioned before, the sauce is excellent for filling alfajores, macarons or cakes… but it also works excellent as an ingredient in a new preparation.

This time I prepared a super soft and delicious sponge cake and accompanied it with a caramel-flavored buttercream. To this mixture, you add toasted pecans, and boom! Your new favorite cake!

White sugar with a finer and purer grain means it can dilute better in your preparations, giving a homogeneous and smooth result.

Premium Dark sugar is darker brown sugar, which means that its caramel flavor is enhanced, and it also gives a fantastic texture to your desserts.

As you know, the use of each type of sugar sweetens and adds texture to our preparations, so I have used both types of sugar in equal amounts for my cake. Thus the Special Premium Sugar will crystallize, giving a crunchy and delicious layer to my cake, while the Premium Dark Sugar will caramelize, giving a fudgy and caramelized texture.

Ingredients

Cake

• 2 1/2 cups of flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup butter
• 1 cup Dark Sugar
• 1 cup White Special Premium Sugar
• 4 eggs
• 1 tsp vanilla
• 1 cup plain yogurt
• 1 cup roasted chopped walnuts

For the caramel glaze

• 1⁄2 cup butter
• 1 cup caramel cream
• 2 cups Impalpable Sugar
• 1 cup toasted pecans

Preparation

1. Turn on your oven to 180C. Grease and flour a bundt pan and set aside.
2. Sift 3 times the flour, baking powder, and salt. Set aside.
3. With the help of an electric mixer, beat the butter,  Premium Dark Sugar, and Premium White Special Sugar at medium speed for 2 minutes. Next, add the eggs one by one, followed by the vanilla.
4. Add 1/3 of the powder mixture, followed by half of the yogurt. Once incorporated, add half of the remaining flour and the remaining yogurt. Finally the flour.
5. Incorporate the chopped pecans with a spatula.
6. Place the mixture in the mold and bake for 45 to 55 minutes. Bake until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and let cool in the pan for 20 minutes.
7. Remove from pan onto a cake base and let cool 30 minutes more before decorating.
8. Beat the butter with the caramel sauce for 1 minute at medium speed. Add the powdered sugar a little at a time, and decorate your cake with caramel cream and walnuts.