Caramel Spice Cake

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• Servings: 12
• 1 cup pecans or 1 cup walnuts
• 3 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground mace
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 teaspoon salt
• 10 ounces butter, room temperature
• 1 cup packed dark brown sugar
• 1 cup sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup milk
• 1/3 cup sour cream
• 1/2 cup packed dark brown sugar
• 4 tablespoons butter
• 1/4 cup whipping cream

Recipe

• 1 make the cake: place rack in center of oven and preheat the oven to 350f.
• 2 generously butter and flour a bundt pan.
• 3 spread the nuts on a baking sheet and toast in the oven for about 8-10 minutes, or until fragrant and brown.
• 4 transfer to a plate to cool, the coarsely chop.
• 5 in a large bowl, whisk the flour with the baking powder, baking soda, spices and salt.
• 6 in another bowl beat the butter and both sugars at medium speed until light and fluffy, about 5 minutes.
• 7 beat in the eggs, 1 at a time, beating after each addition and stopping to scrape down bowl.
• 8 beat in the vanilla.
• 9 reduce the speed to low, then beat in ¼ of the dry ingredients.
• 10 beat in ½ the milk, then beat in the remaining dry ingredients in 3 additions, alternating with the remaining milk and the sour cream.
• 11 fold in the toasted nuts.
• 12 pour the batter into the prepared pan and smooth top.
• 13 bake for 50-55 minutes, or until it tests done.
• 14 transfer to a rack to cool for about 15 minutes.
• 15 run a thin knife around the center of tube of the pan and invert the cake out onto rack.
• 16 if it doesn’t release from the pan immediately, let sit for about 1 minute, then lift off pan.
• 17 let cool completely.
• 18 make the glaze: in a small saucepan, bring the brown sugar, butter and cream to a boil over medium-high heat, stirring to dissolve the sugar.
• 19 boil, stirring occasionally, until the mixture thickens slightly, 3-5 minutes.
• 20 let cool just until thickened but still pourable, about 10 minutes.
• 21 set the cake and rack on a baking sheet.
• 22 slowly pour the glaze over the top, letting it run down the sides of the cake.
• 23 slide the cake onto a serving plate and let sit at room temperature for atleast 15 minutes or overnight.
• 24 slice using a serrated knife.