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1 cup granulated sugar
1/4 cup water
1/2 cup heavy cream
1 teaspoon vanilla extract
1 and 1/2 cups all-purpose flour
1 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup buttermilk
1/2 cup brown sugar
1/2 cup chopped pecans
Directions
1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a small saucepan, combine granulated sugar and water. Cook over medium heat until the sugar dissolves and turns a light amber color.
3. Carefully stir in heavy cream and vanilla extract into the caramelized sugar (be careful as it will bubble up). Set aside to cool slightly.
4. In a bowl, mix together the flour, baking powder, and salt.
5. In a separate large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time.
6. Alternately add the flour mixture and buttermilk to the creamed mixture, starting and ending with the flour mixture.
7. Pour half of the cake batter into the prepared pan. Drizzle half of the caramel sauce over the batter. Sprinkle with chopped pecans. Top with the remaining batter and caramel sauce. Use a knife to marble the caramel into the batter.
8. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Variations & Tips
For a different twist on this cake, try adding a little cinnamon or nutmeg to the batter for a spiced flavor. If you have chocolate lovers in your family, you can sprinkle some chocolate chips along with the pecans. For a nut-free variation, simply omit the pecans and add some toffee bits for extra crunch.
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