Caramel Pecan Cakes Recipes

CARAMEL PECAN CAKES

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 CAKE

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.

GOOEY CARAMEL-PECAN CAKE

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.

CARAMEL PECAN CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, ground pecans, sugar, cinnamon, apple pie spice and nutmeg. Pour in the melted butter. Mix well and press into the bottom of a 9 inch springform pan.
• In a large bowl, Beat cream cheese, 1/2 cup sugar and vanilla until smooth. Beat in the eggs one at a time. Pour filling into crust.
• Bake in the preheated oven for 70 minutes, or until filling is set. Allow to cool.
• In a small bowl, combine caramel topping and chopped pecans. Spread evenly over cooled cheesecake. Refrigerate at least 4 hours before serving.

CARAMEL-PECAN CHOCOLATE CAKE

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.

CARAMEL PECAN CAKES

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.