Turtle flavors are a favorite fall combination. Caramel, pecan, and chocolate—how could it get any better than that? Well, Jocelyn Delk Adams of @GrandBabyCakes has one idea: Add pumpkin!
Turtle flavors are a favorite fall combination. Caramel, pecan, and chocolate—how could it get any better than that? Well, Jocelyn Delk Adams of @GrandBabyCakes has one idea: Add pumpkin!
This pound cake is inspired by her grandmother, famous for her caramel cakes, and the memories of autumnal baking the duo shared throughout Adams’s childhood. The delicious blend of fall-forward pumpkin spice and smooth-and-creamy Werther’s Original Chewy Caramels makes for a flavorful dessert with a can’t-be-beat texture that is the perfect seasonal treat to make with your family.
YIELDS: 12 serving(s) PREP TIME:10 mins COOK TIME:55 mins TOTAL TIME:1 hr 30 mins CAL/SERV:816
Ingredients
CAKE
- 1 c. (2 sticks) unsalted butter, room temperature, plus more for pan
- 3 c. cake flour, plus more for pan
- 2 c. granulated sugar
- 1 tsp. kosher salt
- 6 large eggs, room temperature
- 2 tsp. ground cinnamon
- 1 1/2 tsp. baking powder
- 1/2 tsp. ground nutmeg
- 1 c. sour cream, room temperature
- 2 tbsp. pure vanilla extract
- 25 Werther’s Original Chewy Caramels, unwrapped
- 1 tbsp. whole milk
- 3/4 c. canned pumpkin puree
ASSEMBLY
- 1 c. whole pecans
- 1 c. semisweet chocolate chips
- 1/2 c. heavy cream
- 1 (10.8-oz.) bag Werther’s Original Chewy Caramels, unwrapped
- 3 tbsp. whole milk
See All Nutritional Information
Directions
SAVE TO MY RECIPES
- CAKE
- Step 1Preheat oven to 350º. Grease a 10-cup Bundt pan with butter, then dust with flour, tapping out excess. In the large bowl of a stand mixer fitted with a paddle attachment, beat butter on high speed until smooth. Gradually add sugar and continue to beat until fluffy, about 5 minutes. Scrape sides and bottom of bowl, then add salt and beat until combined. Add eggs, one at a time, beating to blend on high speed after each addition. Scrape bowl again, then decrease to speed to low. Carefully add flour, cinnamon, baking powder, and nutmeg and beat until combined. Beat in sour cream and vanilla.
- Step 2In a medium heatproof bowl, microwave Werther’s Original Chewy Caramels and milk in 30-second increments, stirring between each, until smooth, 1 to 1 1/2 minutes total. Let cool 5 minutes. Stir in 1 1/2 cups batter. To remaining batter in stand mixer bowl, add pumpkin and beat on low speed until just combined.
- Step 3Alternate pouring cake batters into prepared pan. Using a skewer, swirl batters together.
- Step 4Bake cake until a tester inserted into the center comes out moist but mostly clean, 55 to 65 minutes. Let cool in pan 10 minutes, then invert onto a wire rack and let cool to room temperature, about 30 minutes.
- ASSEMBLY
- Step 1Preheat oven to 350°. Spread pecans on a baking sheet and bake 3 to 4 minutes. Toss pecans and continue to bake until toasted and fragrant, 2 to 3 minutes more. Let cool.
- Step 2In a small heatproof bowl, microwave chips and cream in 30-second increments, stirring between each, until chips are melted, about 1 minute total. Whisk until smooth and pourable.
- Step 3In a medium heatproof bowl, microwave Werther’s Original Chewy Caramels and milk in 30-second increments, stirring between each, until smooth, about 2 minutes total. Let cool slightly.
- Step 4Drizzle ganache over top of cooled cake, then drizzle with caramel icing. Top with pecans.
Source : Delish
