This Caramelized Pecan Cake is a treat for anyone who loves the combination of sweet, crunchy pecans and a soft, fluffy cake base. The cake, made with yogurt and a blend of simple ingredients, is moist and flavorful, while the caramelized nut topping made from pecans, walnuts, and hazelnuts adds a delightful crunch. To top it all off, the cake is finished with a rich, creamy cream cheese topping that perfectly complements the warm, sweet flavors of the caramelized nuts. This cake is sure to be a hit for any occasion, offering the perfect balance of sweetness and texture.
Why You’ll Love This Recipe:
This cake is perfect for those who love a mix of textures, with the softness of the cake balanced by the crunchy, caramelized nut topping. The cake itself is not overly sweet, allowing the rich, nutty topping and cream cheese layer to shine. The combination of pecans, walnuts, and hazelnuts brings depth and flavor to each bite, while the creamy cheese topping adds a smooth and indulgent finish. Best of all, this cake is simple to make with everyday ingredients, yet it feels luxurious and special.
Perfect Occasion:
This Caramelized Pecan Cake is ideal for family gatherings, special occasions, or holiday celebrations. The rich flavor and texture make it perfect for autumn and winter events, and it pairs beautifully with coffee or tea for an afternoon treat. Whether served as a dessert for a festive dinner or brought to a holiday potluck, this cake is sure to impress.
Decoration Tips:
For a beautiful presentation, spread the cream cheese topping generously over the top of the cake once it has cooled. You can add some extra chopped, toasted pecans or a light dusting of cinnamon for a decorative touch. If you want to make it even more indulgent, drizzle a bit of caramel sauce over the top before serving. This cake looks lovely served on a rustic cake stand or surrounded by a few whole pecans for a festive look.
Ingredients:
For the Cake:
- 2 eggs
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 1/2 cup milk
- 1 container of yogurt (170g)
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
For the Caramelized Nut Topping:
- 1 cup mixed nuts (pecans, walnuts, hazelnuts), coarsely chopped
- 1/2 cup brown sugar
- 1 tablespoon honey or date syrup
- 100g butter (1 stick)
- 1 teaspoon cinnamon
- Pinch of salt
For the Cream Cheese Topping:
- 3 triangle cheese wedges or 3 tablespoons cream cheese
- 2 tablespoons sweetened condensed milk
- 1/4 cup cream
Instructions:
- Prepare the Cake:
Preheat your oven to 180°C (350°F) and grease a 22 cm bundt pan. In a large bowl, mix the eggs, oil, sugar, milk, yogurt, and vanilla extract. Using an electric mixer, blend until smooth and creamy. - Mix Dry Ingredients:
In a separate bowl, sift together the flour, baking soda, and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until fully combined and smooth. - Bake the Cake:
Pour the cake batter into the prepared pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool slightly before removing it from the pan. - Prepare the Caramelized Nut Topping:
In a saucepan, melt the butter over medium heat. Add the brown sugar, honey (or date syrup), cinnamon, and a pinch of salt. Stir until the sugar dissolves and the mixture becomes bubbly. Add the chopped nuts and stir to coat them in the caramel sauce. Let the mixture cook for a few minutes, then remove from heat. - Top the Cake:
Pour the caramelized nut mixture over the cooled cake, spreading it evenly across the top. - Prepare the Cream Cheese Topping:
In a small bowl, whisk together the cream cheese, sweetened condensed milk, and cream until smooth and creamy. Spoon or drizzle the cream cheese topping over the cake and let it set for a few minutes before serving.
Enjoy this rich and indulgent Caramelized Pecan Cake with its irresistible cream cheese topping!
