Title: Southern Pecan Caramel Cake – A Rich and Decadent Southern Delight

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  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

  2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

  3. Cream butter and sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 4-5 minutes.

  4. Add eggs and vanilla: Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

  5. Alternate adding dry ingredients and buttermilk: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until incorporated.

  6. Stir in pecans: Gently fold in the toasted pecans.

  7. Bake the cake: Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

  8. Cool the cakes: Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

For the Caramel Frosting:

  1. Cook the caramel: In a medium saucepan, melt the butter over medium heat. Add the brown sugar, heavy cream, and a pinch of salt. Stir constantly until the sugar has dissolved and the mixture comes to a gentle boil. Let it boil for 2-3 minutes while stirring.

  2. Mix in vanilla and powdered sugar: Remove from heat, and stir in vanilla extract. Gradually add powdered sugar, mixing until smooth and spreadable.

For the Caramel Sauce Drizzle:

  1. Make the caramel sauce: In a small saucepan, combine the brown sugar, butter, and heavy cream over medium heat. Stir until the butter is melted and the sugar has dissolved. Let it simmer for 2 minutes, then remove from heat. Stir in vanilla extract.

  2. Drizzle over cake: Once the cake is frosted, drizzle the warm caramel sauce over the top of the cake for an extra layer of flavor.

Serving and Storage Tips:

  • Serve: Allow the cake to sit for about 30 minutes before serving to let the frosting set. This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.
  • Storage: Store the cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week.

Variants:

  1. Caramel Pecan Cupcakes: Make individual cupcakes using the same batter, and top with caramel frosting and pecans for a fun, portioned version.
  2. Spiced Southern Pecan Cake: Add a teaspoon of cinnamon or nutmeg to the cake batter for a warming spice flavor.
  3. Chocolate Southern Pecan Cake: Incorporate cocoa powder into the cake batter for a chocolatey twist on this classic recipe.

FAQ:

1. Can I use salted butter for the frosting?
It’s best to use unsalted butter for the frosting to control the amount of salt in the recipe. If you only have salted butter, omit the pinch of salt in the frosting.

2. Can I make this cake in advance?
Yes, you can bake the cakes a day ahead and store them in an airtight container. Frost them on the day you plan to serve them.

3. Can I use store-bought caramel sauce?
While homemade caramel sauce is preferred for the best flavor, you can use store-bought caramel sauce as a shortcut if needed.

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