TOFFEE PECAN CARAMEL CAKE
This flavorful, moist and flavorful caramel and pecan caramel cake features a great combination of flavors!
INGREDIENT
FOR THE CAKE
1 1/2 sticks (170g) unsalted butter, softened
3 large eggs, temperature (heat quickly - place during a bowl with warm water for 10 minutes.)
1 cup (200 g) white sugar
1 cup (217 g) brown sugar (packaged in measuring cups)
3 cups (342 g) cake flour, (if you do not have a scale, pour into a cup and spread it evenly with the rear of the knife)
1 tablespoon (12g) leaven
1/2 teaspoon (3g) salt
1 cup (242 g) soured cream
2 teaspoons (8g) vanilla
1/2 cup (121g) milk (we use whole milk)
1/4 cup (54 g) oil (canola oil)
1/2 cup (72g) caramel chunks (we used Heath Bits O 'Brickle caramel chunks)
1/2 cup (49 g) chopped pecans
FOR JELLY CHEESE CARAMEL CREAM
2 sticks (226g) unsalted butter, softened
1 pkg. (8 oz.) (226 g) whole cheese (light or low-fat cheese would be too soft for the recipe)
1/2 teaspoon (3g) salt
2 teaspoons (8g) vanilla
6 cups (690 g) granulated sugar (1/2 cup more if needed)
3 tbsp (42g) caramel sauce (we used the Smucker caramel filling)
INSTRUCTIONS
For the cake layer
1.Preheat oven to 350 degrees, if employing a dark skillet, reduce heat to 325 degrees. Grease and flour three 8 x 2 inch round molds.
2.In another bowl, combine the cake flour, leaven and salt. Shake for a minimum of 30 seconds to mix . Set aside.
3.In another bowl, combine soured cream , vanilla, oil and milk. Stir and put aside .
4.In your bowl , add butter and beat on low to medium speed until smooth and lightweight . Slowly add the white and sugar , beat at medium speed until the dough is 1 liter colored and fluffy, about 3 to five minutes (longer if employing a hand mixer). Add the eggs one by one, stirring each egg until the yolks are well combined.
5.Add dry ingredients alternately with wet ingredients, starting and ending with dry ingredients. Scrape the bowl a minimum of twice. After the mixture is combined, use a spatula, fold the caramel pieces and chopped pecans. The thick cake batter will help prevent the nuts and caramel chunks from sinking to rock bottom of the pan.
6.Pour batter into 3 prepared cake pans and bake for 22 to 25 minutes. Cakes are baked when a toothpick inserted within the center comes out clean or with just a couple of crumbs stuck together.
7.Let the cake cool for five to 10 minutes, then open it.
8.Makes 8 cups of dough
9.Works well for cupcakes - bake cupcakes at 350 degrees for 18-20 minutes,For the caramel cheese frosting
10.In your mixer bowl add the soft butter and cheese , stirring until blended. Don't mix over medium speed.
11.Slowly add the granulated sugar along side the caramel, salt and vanilla filling. Stir until the mixture is soft and creamy.
12.Don't mix it an excessive amount of or even it's too soft. If it's too soft, chill for about 10 minutes to firm it up until it reaches the consistency you wish . If you propose to form piping, you'll got to chill the piping bag every now then as warm hands soften the icing.
