Hi all– Thanksgiving gone– was yours a good one? We had the day with our daughter and all her husband’s dear family up here in San Francisco. Good times talking around the table, passing babies from lap to lap and sampling Brian’s mom’s incredible pecan pie. It was a sweet day all around.
And here is another pecan dessert– a little simpler than pie and large enough to feed a crowd. There’s all those nutty pecans and sweet bits of toffee to give a little texture to this tender cake. I think it would finish out a Christmas dinner ahead just fine.
CARAMEL TOFFEE PECAN CAKE
2 cups brown sugar
1 cup white sugar
1 1/2 cups canola oil
3 cup flour
1 tsp. baking powder
1/2 tsp. salt
1 cup milk
8 oz. bag toffee bits
1 1/2 cups pecans, chopped (save out a few to top the cake)
1 cup caramel sauce*
In a large mixing bowl, beat together the oil, sugars, and eggs with an electric mixer. Then beat in the flour, baking powder and salt. Finally use the mixer to blend in the milk and continue to blend on medium speed for 2 minutes.
Stir in the toffee bits (save out a couple spoonfuls to sprinkle on top the cake) and the chopped pecans (save a few of those for on top too).
Spoon the mixture into a bundt pan or tube pan and bake at 325 degrees for 80 to 90 minutes (long time!)– until a toothpick inserted comes out clean.
When you’re ready to serve the cake, drizzle on the caramel sauce and sprinkle toffee bits and pecans on top.
*The recipe I worked from told how to make your own caramel sauce from scratch. You can mix up your own favorite1 — but I’m happy with store bought caramel- just easier!