Caramel Pecan Bundt Cake – A Buttery, Nutty Delight!

• 1 cup (226g) unsalted butter, softened
• 1 ½ cups (300g) granulated sugar
• ½ cup (100g) brown sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 3 cups (375g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (240ml) buttermilk
• 1 cup chopped pecans, toasted

For the Caramel Sauce:

• 1 cup (200g) brown sugar
• ½ cup (113g) unsalted butter
• ½ cup (120ml) heavy cream
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

For Garnish (Optional):

• Extra toasted pecans
• A drizzle of melted caramel or chocolate

Preparation

Step 1: Toast the Pecans

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