Description
Marble Bundt Cake with Caramel and Pecans
Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup whole milk
1/3 cup cocoa powder
For the Topping:
1/2 cup caramel sauce
1/2 cup pecans, toasted
Instructions:
1. Prepare the Oven:
Preheat the oven to 175°C (350°F).
Grease and flour a Bundt pan.
2. Mix the Batter:
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
Gradually mix in the dry ingredients alternately with the milk, starting and ending with the dry ingredients.
3. Create the Marble Effect:
Divide the batter in half. Mix cocoa powder into one half until fully combined.
Spoon alternating layers of the vanilla and chocolate batter into the Bundt pan. Swirl gently with a knife for a marbled effect.
4. Bake:
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
5. Add Toppings:
Drizzle caramel sauce over the cooled cake.
Decorate with toasted pecans.
Step-by-Step Guide
Follow these detailed steps for a perfect marble Bundt cake. After preheating your oven and preparing your pan, cream the butter and sugar for a full 5 minutes until very pale and fluffy. This incorporates air for a lighter texture. Add eggs one at a time, beating well after each to prevent the batter from breaking. When adding the dry ingredients and milk, mix on low speed and stop as soon as the flour is incorporated to avoid a tough cake. For the marbling, use a large spoon or ice cream scoop to place alternating dollops of vanilla and chocolate batter around the pan. A single figure-eight swirl with a knife is enough; over-swirling will muddy the pattern.
Serving Suggestions
This rich cake is versatile. Serve slightly warm with a scoop of vanilla bean ice cream for a decadent dessert. For an elegant presentation, dust with powdered sugar before adding the caramel and pecans. It pairs wonderfully with a cup of strong coffee or a glass of cold milk. For a special brunch, offer a side of fresh berries to cut through the sweetness.
How-to Summary
In summary: Prepare your pan and oven. Make a vanilla batter by creaming butter and sugar, adding eggs and vanilla, then alternating dry ingredients with milk. Divide batter; mix cocoa into one half. Layer batters in pan and swirl. Bake at 350°F for 50-60 minutes. Cool completely before topping with caramel and toasted pecans.
Frequently Asked Questions
Can I use a different pan? Yes, but adjust baking time. Two 9-inch loaf pans will take about 40-45 minutes. Always check for doneness with a toothpick.
How do I store this cake? Store covered at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months. Thaw at room temperature.
My cake stuck to the pan. How can I prevent this? Ensure you grease and flour the pan thoroughly, getting into all crevices. Using a non-stick baking spray with flour is highly effective for Bundt pans.
Can I make the caramel from scratch? Absolutely. A simple dry caramel with sugar and cream, or a wet caramel with sugar, water, and cream, will elevate the flavor. Allow it to cool slightly before drizzling.
What if I don’t have whole milk? You can substitute with 2% milk. For a richer flavor, use buttermilk, but reduce the baking powder to 2 tsp and add 1/2 tsp of baking soda to the dry ingredients.
Common Mistakes to Avoid
- Over-mixing the batter: This develops gluten, leading to a dense, tough cake. Mix just until ingredients are combined.
- Over-swirling the batters: This destroys the distinct marble pattern. One gentle swirl is sufficient.
- Adding toppings to a warm cake: The caramel will melt and soak in, making the cake soggy. Always ensure the cake is completely cooled.
- Not properly preparing the pan: This is the leading cause of cakes sticking. Be generous with greasing and flouring.
- Under-creaming butter and sugar: This step is crucial for texture. Cream until the mixture is visibly lightened in color and fluffy.
Conclusion
This Marble Bundt Cake with Caramel and Pecans is a stunning centerpiece that balances moist, tender crumb with rich, buttery flavors. By following the detailed guide and avoiding common pitfalls, you can achieve a bakery-quality result at home. The combination of classic marble, sweet caramel, and crunchy pecans creates a dessert that is as delightful to eat as it is impressive to present. Enjoy the process and the delicious outcome.