Red Truck Bakery Caramel Cake with Pecans

Yields one 9inch, 2 layer cake and lots of caramel sauce

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

For the caramel sauce: pay close attention - do not wander off. In a large saucepan over high heat, combine sugar & water, brushing down the sides to prevent crystals from forming. Continue cooking on high until sugar is dissolved (20 minutes or until it turns a deep golden tan, but not too brown) Remove from heat add butter, cream, vanilla and salt. Stir with a wooden spoon until thoroughly combined.

Step 2

For the cake: preheat oven to 375°F. Lightly coat two 9inch round pans with nonstick cooking spray. Line the bottoms with parchment paper cut to fit and spray the paper with nonstick spray. In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar, butter and cream cheese on medium until light and fluffy, about 3 min. Add 1/2c of the caramel sauce, beat until combined. Add eggs one at a time and beat well, add vanilla and beat until combined.

Step 3

In a medium bowl sift the flour, baking powder and salt. Add the flour mixture to the sugar-egg mixture in 3 additions, alternating with milk and apple juice, beginning and ending with flour. Mix until well combined after each addition. Stir in the pecans.

Step 4

Divide the batter evenly among the pans, smoothing it out with the back of a spoon. Bake for 30 minutes, turning the pans after 15 minutes, until the cake starts pulling away from the sides and a toothpick inserted in the center comes out clean. Cool on a raised wire rack.

Step 5

Only when the cakes have finished cooling should you start the frosting!

Step 6

For the frosting: in the bowl of a stand mixer fitted with the whisk attachment, whip the butter and 1/4c of the cooled caramel sauce until fully combined. Add the confectioners sugar and whip until smooth. Add vanilla and whip until fully combined.

Step 7

To assemble: with a serrated knife, trim off the rounded tip of both cakes. Invert each layer trimmed side down onto the rack. Warm up 1c. of the caramel sauce and brush the top and sides of each cake. Cool for 10 minutes.

Step 8

Set 1 layer on a cake plate. Frost just the top of the layer, then add the second cake layer, again trimmed side down. Generously frost just the top. Thinly cover the sides with frosting, smoothing it as much as possible with an offset spatula. Refrigerate cake for 20 minutes.

Step 9

Slightly warm up 1c of the caramel sauce and gently pour it over the top of the cake to cover, letting some stream down the sides (adding more if needed) Save any remaining caramel sauce for another use (can be frozen)

Step 10

I would add in 1 cup of sour cream to the cake batter, it was a bit dry for my taste.