Sour Cream Coffee Cake with Salted Caramel

We like big bundts and we cannot lie! Easy to make, and even easier to consume. This is a non-restrictive cake, meaning it’s full of the gluten, sugar, and dairy components that make eating cake, well…great!

PHOTOGRAPHY: DAN ROBB

This cake is best eaten the day of, but will last for 2 days stored in an air tight container. The caramel can be kept for up to 5 days in an air tight container in the fridge.

Serves 6-8

Ingredients

½ cup pecans, roughly chopped

½ cup/100g brown sugar, packed

2 Tsp ground cinnamon

½ cup/113g unsalted butter, at room temperature, plus extra for greasing

1 cu/ 200g granulated sugar

2 large eggs

1 Tsp vanilla extract

1.5/ 210g cups all-purpose flour, plus extra for dusting

2 Tsp baking powder

1 Tsp baking soda

pinch salt

1 cup/215g full-fat sour cream

Caramel

1 cup/200g granulated sugar

½ cup/125ml heavy whipping cream

4 Tbsp unsalted butter, cut into small pieces

Sea Salt, to taste

Method

1. Preheat the oven to 350F. Grease and flour a large bundt tin, tapping out excess flour.

2. In a small bowl, combine the pecans, brown sugar and cinnamon, set aside.

3. In a stand mixer fitted with the paddle attachment, or by hand, beat the butter and sugar together until light and fluffy, about 2 minutes. Add the eggs, one at a time, scraping down the sides of the bowl after each. Add the vanilla and stir through.

4. In a large bowl, sift the flour, baking powder, baking soda and salt. Alternating with the sour cream, stir into the egg mixture until smooth and well combined.

5. Scoop half the cake mixture into the tin, using the back of a spoon to level it out. Sprinkle half the brown sugar pecan mix over the batter. Place the remaining batter mix on top, spreading evenly. Sprinkle remaining brown sugar pecan mix on top. Bake for 35-40 minutes until golden and a toothpick comes out clean. Allow the cake to cool completely before removing from the tin.

6. Meanwhile, to make the caramel place the sugar and 3 tablespoons of water into a large clean pan. Use your finger to mix the sugar and water, creating a slurry. Place over medium high heat. Use a wet pastry brush to wet the sides of the pan and push extra sugar crystals back into the pan. Boil for 8-10 minutes until a dark amber colour, swirling the pan as it cooks.

7. Remove from the heat and gradually add the butter, using a spatula to stir it through. Pour in the heavy cream and stir vigorously. Place back on a low heat and boil for 1-2 minutes until slightly thickened. Add a pinch of salt before pouring into a glass jar to cool.

8. Serve the cake drizzled with the caramel sauce.