So, this cake tin; I’ve been lusting after it for the longest time. Is that too weird? Pretend I didn’t say anything. Anyway, this cake tin is a thing of absolute beauty and after all thing hinting, James very kindly bought me it for Christmas. Since then it has been sitting on my shelf, looking gorgeous and waiting for a special occasion. I like to save the first time I use a cake tin for a ‘special’ occasion. That special occasion happened to be Valentine’s day; we ate so many delicious treats that day (always thankful calories don’t exist on Valentine’s day). As much as we’d have liked to have eaten half of this cake each over the weekend, we cut it into sections and took some to work each. It swiftly went, to the sound of several yums.
It was far too dangerously good and this is one of the tastiest cakes I’ve made so far (probably because it was one of the most decadent, with cream cheese, sour cream AND butter). I had some salted caramel and brandy sauce from The Cotswold Pudding Company which I used as a glaze/drizzle but I’ll add a recipe for my favourite toffee sauce (brandy optional).
This week so far has been a whirlwind and my little blog has been somewhat neglected. Fear not, this weekend I’ll be back on track with more tasty recipes, a DIY post and a book review all written and ready for over the next week or so! The weekend is in sight, which seems a special occasion enough to bake an enormous cake to share (or not, if you can get away with it!). The recipe is courtesy of Southern Living and found via Pinterest, as such all the measurements are in cups and ounces but you know what, I totally didn’t mind that. It was a cups kind of day.
Did I mention it is decadent? Don’t even think about trying to work out the calories.
Ingredients: (Makes one 12 cup bundt cake, my bundt tins are 10 cup tins so I used the extra in a small cake tin. Always make sure you’ve got a good inch or so of space above your mixture when you pour it into the tin, so that it has room to rise.)
- 1 cup of pecans, roughly chopped
- 1 cup of butter (ok, maybe I minded a bit, 1 cup of butter = 226 g)
- 8 oz of cream cheese
- 16 oz of dark brown sugar
- 4 large eggs
- 2.5 cups of plain flour (I used white spelt flour but the choice is yours)
- 1 tsp of baking powder
- 0.5 tsp of baking soda
- 0.25 tsp of salt
- 8 oz of sour cream
- 2 tsp of vanilla bean paste or extract
For the sauce: (I used a jar of sauce I already had but this sticky toffee sauce will definitely do the trick, especially with the addition of some salt flakes and some of brandy)
- 40 g of butter
- 85 g of brown sugar
- 60 ml of double cream
- 0.25 tsp of salt flakes (optional)
- 1.5 tsp of brandy (optional, more to taste if you’d like)
To make the sauce:
- Melt the butter in a pan.
- Stir in the brown sugar until dissolved.
- Stir in the cream, salt and brandy.
- Preheat the oven to 180°C.
- Spread the chopped pecans evenly over a baking tray and place them in the oven for 5-7 minutes, until they begin to toast. Remove then from the oven and set them aside to cool.
- Turn the oven down to 160°.
- Grease and flour your bundt tin. If it is a delicate tin like mine then make sure it is well greased, either by using a spray or melted butter and a pastry brush. If using melted butter, I like to put the tin in the fridge/freezer for a few minutes to chill beforehand. That way the butter sets on the pan to give an even coating. If you don’t have a bundt tin, don’t despair, a large cake tin would probably do the trick too.
- In a large mixing bowl, cream together the butter and the cream cheese, using an electric whisk.
- Add the brown sugar, bit by bit, until well combined.
- Mix in the eggs, one at a time.
- Mix in the baking powder, baking soda, salt and a third of the flour.
- Mix in a third of the sour cream and then alternate between mixing in flour and sour cream until it is all incorporated.
- Fold the toasted pecans into the cake but keep some aside for decorating with, if you so desire.
- Pour the mixture into the tin(s) and bake for one hour and 15 minutes, until a skewer inserted comes out clean. I found mine was cooked after an hour but it was a 10 cup cake tin (the ‘left over’ little cake was cooked in 30 minutes).
- Remove from the oven and leave the cake to cool in the tin for 15 minutes, this is so important for bundt cakes as they may otherwise stick. There has been many a bundt related tantrum in this household.
- After the cake has cooled in the tin, turn it out onto a wire cooling rack. I like to do this by placing the rack over the cake tin, holding them together and inverting the whole lot; then, gently persuade the tin to come up off of the cake.
- Whilst the cake is cooling on the rack, make the sauce if you haven’t already. Once you’ve made the sauce, drizzle the sauce over the cake. If your cake has ‘sauce pockets’ like this one then make sure to fill those up with sauce.
- Sprinkle with pecans.
- Slice and serve.