CARAMEL PECAN CAKES
Provided by Monica Segovia-Welsh
Yield Makes 8 individual cakes
Number Of Ingredients 17
Steps:
- Make caramel:
- Bring sugar and 1/2 cup water to a boil in a 12-inch heavy skillet over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals on side of skillet with a pastry brush dipped in cold water. Boil, without stirring, swirling skillet occasionally so caramel colors evenly, until dark amber. Remove from heat and carefully stir in remaining cup water (mixture will steam vigorously and may stiffen). Return to a boil and stir until caramel has completely dissolved. If necessary, simmer until just syrupy, 1 to 3 minutes. Cool to room temperature.
- Toast pecans for cake:
- Preheat oven to 350°F with rack in middle.
- Toast pecans in a 4-sided sheet pan in oven until fragrant and a shade darker, 8 to 10 minutes. Cool and coarsely chop.
- Make cake:
- Put 2/3 cup cooled caramel syrup in a bowl (save remainder to use as sauce) and add butter, egg, and cream, whisking well after each addition.
- Sift together flour, baking soda, salt, and sugars into a large bowl. Make a well in center, then add caramel mixture and gradually whisk in dry ingredients until smooth. Fold in pecans. Chill, covered, until cold (or 12 to 24 hours for best results).
- Preheat oven to 325°F with rack in middle.
- Butter and lightly flour ramekins, then cut out and fit a round of parchment paper in bottom of each. Arrange in a 4-sided sheet pan.
- Divide batter among ramekins (about 1/4 cup each; batter will be stiff). Bake until cakes just spring back when lightly pressed, 30 to 35 minutes. Cool cakes to warm. Reheat remaining caramel. Invert cakes onto plates, then peel off parchment and spoon some of caramel on top.
CARAMEL PECAN PUMPKIN CAKE
Think slow cooker as a cake-maker for some seriously yummy dessert that is easy enough for Sunday brunch and tasty enough for Thanksgiving Day-and frees up oven space on holidays, too. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Desserts
Time 2h15m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together the next 5 ingredients; add to creamed mixture alternately with pumpkin, beating well after each addition., Line a 5-qt. round slow cooker with heavy duty foil extending over sides; spray with cooking spray. Spread batter evenly into slow cooker. Cook, covered, on high, until a toothpick inserted in center comes out clean, about 2 hours. To avoid scorching, rotate the slow-cooker insert one-half turn midway through cooking, lifting carefully with oven mitts. Turn off slow cooker; let stand, uncovered, 10 minutes. Using foil, carefully lift cake out of slow cooker and invert onto a serving plate., Drizzle caramel syrup over cake; top with pecans. Serve warm.
Nutrition Facts : Calories 473 calories, Fat 25g fat (13g saturated fat), Cholesterol 123mg cholesterol, Sodium 561mg sodium, Carbohydrate 59g carbohydrate (35g sugars, Fiber 2g fiber), Protein 7g protein.
CARAMEL PECAN CAKE
this is a recipe given to me by an elderly neighbor...have not made it myself..but sure enjoyed hers!
Provided by grandma2969
Categories Dessert
Time 1h55m
Yield 12-14
Number Of Ingredients 18
Steps:
- cream butter, add sugar and fresh lemon juice.
- cream until light and fluffy --
- add eggs, one at a time, mixing well after each addition.
- combine baking soda to sour cream; sift flour twice with salt.
- turn mixer onto low speed and alternately add sour cream and flour to batter.
- add flavorings --
- pour batter into a greased and floured bundt or tube pan.and bake at 325* for 1 1/2 hours.
- to prepare icing:.
- in a heavy saucepan, mix 2 cups sugar, beaten egg, butter and milk --
- put on low fire and let come to a slow boil --
- in a small black iron skillet, melt remaining 1/2 cup sugar and let cook until brown and runny.
- add this to sugar mixture and continue to cook until the temperature reaches the soft ball stage.238*.
- you must cook this slowly to prevent the milk from scorching.
- remove from fire and let cool slightly.; then add salt and flavorings.
- beat until icing reaches a spreading consistency.
- ice on cooled cake.
- sprinkle top with chopped pecans.
Nutrition Facts : Calories 724.6, Fat 23.9, SaturatedFat 14, Cholesterol 177.4, Sodium 313.9, Carbohydrate 121.3, Fiber 0.6, Sugar 92.1, Protein 8.3
CARAMEL PECAN CHEESECAKE
I created this creamy cheesecake using two of my favorites—caramel and pecans. It is a stunning cake and rivals any I've tasted. -Deidre Sizer, Cedarville, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°., Meanwhile, stir 1/4 cup flour into caramel topping. Reserve 1/3 cup caramel mixture and 2 tablespoons pecans. Drizzle remaining caramel mixture over crust; sprinkle with remaining pecans. , In another bowl, beat cream cheese, sugar, vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream. Pour into crust; place springform pan on a rimmed baking sheet. Bake until center is almost set, 65-70 minutes., For topping, combine sour cream and sugar; carefully spread over warm filling. Bake until topping is set, 10-12 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill for 8 hours or overnight, covering when completely cooled. Remove sides of pan. Just before serving, drizzle with reserved caramel mixture; sprinkle with reserved pecans. Refrigerate leftovers.
Nutrition Facts : Calories 858 calories, Fat 58g fat (31g saturated fat), Cholesterol 255mg cholesterol, Sodium 510mg sodium, Carbohydrate 72g carbohydrate (37g sugars, Fiber 2g fiber), Protein 14g protein.
CARAMEL PECAN CAKES
These individual cakes, from Lantern pastry chef Monica Segovia-Welsh, are moist, tender, and not remotely fussy.Serve the cakes with a dollop of whipped cream. Allow for a 12-24 hr chill time.
Provided by Annacia
Categories Low Protein
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- MAKE CARAMEL:
- Bring sugar and 1/2 cup water to a boil in a 12-inch heavy skillet over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals on side of skillet with a pastry brush dipped in cold water.
- Boil, without stirring, swirling skillet occasionally so caramel colors evenly, until dark amber.
- Remove from heat and carefully stir in remaining cup water (mixture will steam vigorously and may stiffen).
- Return to a boil and stir until caramel has completely dissolved.
- If necessary, simmer until just syrupy, 1 to 3 minutes.
- Cool to room temperature.
- TOAST PECANS FOR CAKE:
- Preheat oven to 350°F with rack in middle.
- Toast pecans in a 4-sided sheet pan in oven until fragrant and a shade darker, 8 to 10 minutes. Cool and coarsely chop.
- MAKE CAKE:
- Put 2/3 cup cooled caramel syrup in a bowl (save remainder to use as sauce) and add butter, egg, and cream, whisking well after each addition.
- Sift together flour, baking soda, salt, and sugars into a large bowl.
- Make a well in center, then add caramel mixture and gradually whisk in dry ingredients until smooth.
- Fold in pecans.
- Chill, covered, until cold (or 12 to 24 hours for best results).
- Preheat oven to 325°F with rack in middle.
- Butter and lightly flour 8 (6-ounces) ramekins, then cut out and fit a round of parchment paper in bottom of each.
- Arrange in a 4-sided sheet pan.
- Divide batter among ramekins (about 1/4 cup each; batter will be stiff). Bake until cakes just spring back when lightly pressed, 30 to 35 minutes. Cool cakes to warm.
- Reheat remaining caramel. Invert cakes onto plates, then peel off parchment and spoon some of caramel on top.
- NOTE:
- Cakes can be made 4 hours ahead. Rewarm, individually wrapped in foil, in a 300°F oven.
Nutrition Facts : Calories 456, Fat 15.1, SaturatedFat 6.6, Cholesterol 52.1, Sodium 241.6, Carbohydrate 79.2, Fiber 1.2, Sugar 63.2, Protein 3.7
GOOEY CARAMEL-PECAN CAKE
A rich, caramel-pecan filling peeks out from tender layers of chocolate cake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour.
- Make and bake cake mix as directed on box for two 8-inch or 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
- In 1-quart saucepan, heat caramels, butter and whipping cream over medium heat 6 to 8 minutes, stirring frequently, until caramels are melted and mixture is smooth. (Or place caramels, butter and whipping cream in 4-cup glass measuring cup; microwave uncovered on High 1 to 3 minutes, stirring once or twice.) Stir pecans into melted caramel. Cool 30 to 45 minutes or until firm enough to spread without running over edge of cake.
- Place 1 cake layer on plate, round side down. Spread with 1 cup of the pecan filling. Top with second layer, round side up. Spread remaining pecan filling into 4- to 5-inch circle on top of cake. Spread chocolate frosting on rest of top and side of cake. Store loosely covered.
Nutrition Facts : Calories 550, Carbohydrate 60 g, Cholesterol 75 mg, Fat 6, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 38 g, TransFat 1 1/2 g
CARAMEL PECAN POUND CAKE
Make and share this Caramel Pecan Pound Cake recipe from Food.com.
Provided by Donna Luckadoo
Categories Dessert
Time 1h20m
Yield 10 slices, 10 serving(s)
Number Of Ingredients 15
Steps:
- Cream butter and sugar add eggs one at a time.
- then add vanilla.
- next add a little at a time of the the flour mixed with the baking powder and salt.
- then add buttermilk and pecans.
- pour into a pre-greased and floured bundt pan or tube pan.
- Bake at 350F for 1 hour.
- let cake cool.
- for the topping, add brown sugar and butter to a sauce pan and melt until smooth.
- add syrup,whipping cream and pecans and bring to a slow boil remove from the heat and stir caramel mixture for a few minutes or until slightly cooled and pour over the cake.
- enjoy!
Nutrition Facts : Calories 724.6, Fat 38.7, SaturatedFat 17.2, Cholesterol 159.1, Sodium 470, Carbohydrate 90, Fiber 2.2, Sugar 66.5, Protein 8.4
CARAMEL-PECAN CHOCOLATE CAKE
No one will believe that Ruth Lee's ooey-gooey chocolate cake is actually light. The Ontario, Canada reader's decadent treat features two chocolate cake layers with creamy caramel between.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 24 servings.
Number Of Ingredients 17
Steps:
- In a small heavy saucepan, heat the caramels, milk and butter over low heat until caramels are melted and mixture is smooth, stirring frequently; set aside., In a large bowl, combine chocolate and oil. Beat in the water, applesauce, egg whites, egg and vanilla. Combine the flour, sugar, sugar blend, baking soda and salt; gradually add to chocolate mixture until blended. , Pour half of the batter into a 13x9-in. baking pan well coated with cooking spray. Bake at 350° for 14-18 minutes or until center is set. Spread caramel mixture evenly over cake; top with remaining batter. Sprinkle with pecans. , Bake 18-23 minutes longer or until a toothpick inserted in the center of the top layer comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 318 calories, Fat 13g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 243mg sodium, Carbohydrate 49g carbohydrate (35g sugars, Fiber 2g fiber), Protein 5g protein.
CARAMEL-PECAN CUPCAKES
Toasting the pecans in the oven brings out a wonderful nuttiness that enhances the aroma and flavor of these cupcakes.
Provided by RecipeNut
Categories Dessert
Time 50m
Yield 12 Cupcakes
Number Of Ingredients 15
Steps:
- Heat oven to 350°F degrees.
- Grease 12-cup muffin pan or line with baking cups.
- Place 1 cup of the pecans and 1/4 cup of the sugar in food processor.
- Pulse until finely ground and fluffy, being careful not to make paste.
- In large bowl, beat remaining 3/4 cup sugar and 1/2 cup butter at medium speed 5 to 6 minutes or until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Beat in 1 teaspoon vanilla.
- In medium bowl, stir together flour, baking powder, baking soda, salt and 1 cup ground pecans.
- At low speed, beat sour cream into sugar mixture alternately with flour mixture.
- Spoon into muffin cups, filling two-thirds full.
- Bake 25 to 30 minutes or until golden brown and toothpick inserted in center comes out clean.
- Cool on wire rack 10 minutes.
- Remove from pan; cool completely.
- To make frosting, in large bowl beat egg yolks at medium-high speed 5 minutes or until light, fuffy and pale colored.
- Meanwhile, in small saucepan, combine 6 tablespoons sugar and 1 tablespoon of the water.
- Cook over medium-high heat, without stirring, 4 to 6 minutes or until sugar turns golden amber color.
- Remove from heat; carefully add remaining 3 tablespoons water.
- Return to heat; cook, stirring, until sugar is dissolved.
- Slowly add sugar mixture to beaten egg yolks, beating at medium-high speed 5 minutes or until mixture has cooled.
- Add 1/2 cup butter a few pieces at a time; add 1/2 teaspoon vanilla.
- Beat until smooth.
- Spread each cupcake with thick layer of frosting.
- Very finely chop remaining 1/4 cup pecans; roll edges of cupcakes in nuts.
- TIP: To toast pecans, spread on baking sheet; bake at 375°F.
- for 7 to 10 minutes or until light golden brown.
Nutrition Facts : Calories 399.7, Fat 26.9, SaturatedFat 11.9, Cholesterol 125.9, Sodium 183.9, Carbohydrate 37.1, Fiber 1.5, Sugar 23.6, Protein 4.7
CARAMEL-PECAN MOCHA LAYER CAKE
My version of a prize-winning chocolate cake is irresistible, especially when the rich caramel sauce oozes down the sides. -Judy Castranova, New Bern, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Line the bottoms of two greased 9-in. round baking pans with parchment paper; grease paper. In a small bowl, dissolve coffee granules in hot water; cool completely., In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla, then cooled coffee. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form., Place one cake layer on a serving plate. Spread with 1/3 cup caramel topping; sprinkle with 1/3 cup pecans. Spread with half of the whipped cream. Top with remaining cake layer. Spread with the remaining caramel topping and whipped cream. Sprinkle with remaining pecans; top with chocolate curls.
Nutrition Facts : Calories 596 calories, Fat 33g fat (17g saturated fat), Cholesterol 122mg cholesterol, Sodium 346mg sodium, Carbohydrate 73g carbohydrate (51g sugars, Fiber 2g fiber), Protein 7g protein.
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