Brown Sugar and Pecan Caramel Bundt Cake (Gluten Free

• Vegetarian

• Refrigerated

  • 5 Eggs, large

• Condiments

  • 1 tsp Honey or golden syrup

• Baking & Spices

  • 300 g All purpose flour blend, gluten free plain
  • 1 tsp Baking powder
  • 600 g Brown sugar, packed light
  • 200 g Caster sugar
  • 150 g Pecan flour
  • 1/2 tsp Salt
  • 1 pinch Salt
  • 1/2 tsp Vanilla extract
  • 1/3 tsp Xanthan gum only if your gluten free flour blend does not already have it

• Nuts & Seeds

  • 150 g Pecans, toasted* and roughly chopped
  • 50 g Pecans

• Dairy

  • 390 g Butter, unsalted
  • 240 ml Buttermilk
  • 1 can Condensed milk, sweetened

• Desserts

  • 1 packet Heath toffee bits

Found on giraffescanbake.com

Description

Directions

• Preheat oven to 160C/325F. Grease an 8 cup (2 litre) bundt tin well, set aside.
• Put the flours, xanthan gum if using, baking powder and salt in a bowl and whisk together to combine, set side.
• Put the butter in the bowl of your stand mixer fitted with the paddle attachment (or use a hand held electric mixer) and beat on high until pale and creamy, about 3 minutes.
• Add the sugars and beat on high until fluffy, about two minutes.
• Add the eggs one at a time, and beat on medium until combined.
• Add the flour mix and buttermilk alternatively, starting and ending with the flour, mixing on low between each addition.
• Add the toffee bits and chopped pecans, stir in by hand.
• Spoon into your greased bundt tin and bake for 70-80 minutes, until a skewer comes out clean.
• Cool in the tin for 5-10 minutes, then carefully turn out on to a wire rack to cool.
• Put the condensed milk and brown sugar in a medium saucepan, stir to combine. Bring to a boil on a medium heat, stirring constantly so it does not burn.
• Reduce heat and simmer for 5 minutes.
• Remove from the heat and stir in the butter and vanilla until all the butter is melted.
• Put the cake on your serving stand/plate and carefully pour the caramel all over while its still hot.
• Heat a small frying pan on a medium heat, add the butter and salted and heat until melted
• Stir in the pecans and salt.
• Toasted for 2 minutes, keeping the pecans moving so as not to burn them.
• Let cool enough to handle, then sprinkle over the top of the cake