This Pecan Caramel Yogurt Cake is a mouthwatering delight that combines the rich flavors of pecans and caramel with the lightness of yogurt-infused cake. The bottom layer features a gooey, sweet pecan caramel that's both crunchy and aromatic, thanks to the addition of cinnamon. Above this luscious base lies a soft, moist cake made with Greek yogurt, providing a perfect balance of richness and tanginess. The cake is elegantly simple but delivers a complex array of textures and flavors that make each bite satisfying.
Why You'll Love This: The unique combination of a nutty, caramelized base with a fluffy yogurt cake makes this dessert stand out. It's a perfect blend of sweetness and subtle spice from the cinnamon, enhanced by the depth of brown sugar and honey. The use of Greek yogurt in the cake batter not only adds moisture but also creates a slightly tangy contrast to the sweet pecan caramel, offering a sophisticated flavor profile.
Perfect Occasion: This cake is ideal for autumn gatherings, holiday celebrations, or any occasion that calls for a comforting, indulgent dessert. It pairs wonderfully with coffee or a warm cup of tea, making it perfect for brunches or afternoon tea parties. It's also a great choice for potlucks or as a special treat to bring to work or a community event.
Decoration Tips: Once the cake is cooled and turned out of the tin, consider dusting it lightly with powdered sugar or drizzling with additional caramel for a more decadent finish. A sprinkle of chopped pecans or a few whole pecans placed artistically on top can enhance its appearance, making it even more inviting.
Ingredients:
- Pecan Caramel:
- 100g butter
- 140g brown sugar
- 60ml honey
- 1 tsp cinnamon
- 130ml cream
- 200g roughly chopped pecans
- Cake:
- 120g soft butter
- 100g sugar
- 2 tsp vanilla sugar
- 2 medium eggs
- 240g Greek yogurt
- 250g flour
- 1 packet baking powder
- 1/2 bottle bitter almond flavoring (or 1 tsp almond extract)
Instructions:
- Prepare the Caramel Layer:
- Preheat the oven to 180°C (350°F) and line a 24cm springform pan with baking paper.
- In a pan, melt the butter with brown sugar, honey, and cinnamon until smooth.
- Stir in the cream and continue to cook until the mixture thickens.
- Mix in the chopped pecans and pour into the prepared pan, smoothing out the surface.
- Make the Cake Batter:
- Cream together the butter, sugar, and vanilla sugar.
- Add the eggs one at a time, mixing well after each addition.
- Incorporate the Greek yogurt until well blended.
- Mix in the flour, baking powder, and almond flavoring until the batter is smooth.
- Pour the batter over the caramel-nut layer in the pan and smooth the top.
- Bake:
- Bake for about 35-40 minutes. After about 20 minutes, cover the cake with a sheet of baking paper to prevent it from getting too dark.
- Let the cake cool completely in the pan on a wire rack.
- Serve:
- Once cooled, carefully turn the cake out of the tin. Slice and serve.
Enjoy this delightful Pecan Caramel Yogurt Cake, a luxurious treat that's sure to please any crowd with its deep flavors and rich textures!