Praline Bundt Cake With Salted Caramel Sauce

Total Time: 4 hrs 30 mins Preparation Time: 3 hrs Cook Time: 1 hr 30 mins

Ingredients

• Servings: 12
• 2 cups unsalted butter, softened
• 2 cups firmly packed light brown sugar
• 1 cup sugar
• 1 1/2 tablespoons vanilla extract
• 6 large eggs
• 3 3/4 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1 1/4 teaspoons salt
• 1 1/4 cups whole milk
• 1 (14 ounce) can sweetened condensed milk
• 1 cup firmly packed dark brown sugar
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 teaspoon sea salt
• 1 cup unsalted butter, plus more for buttering pan
• 2 cups sugar
• 1 cup water
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 1 cup pecan halves
• 1/2 cup chopped toasted pecans

Recipe

• 1 for the cake: preheat oven to 350°. spray a 15-cup bundt pan with nonstick baking spray with flour; set aside.
• 2 in a large bowl, beat butter at medium speed with an electric mixer until creamy, about 3 minutes. add sugars and vanilla, beating until fluffy, about 3 minutes. add eggs, one at a time, beating well after each addition.
• 3 in a medium bowl, whisk together flour, baking powder and salt. gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. spoon batter into prepared pan.
• 4 bake for 45 minutes; loosely cover with aluminum foil and continue baking until a wooden pick inserted near the center comes out clean, about 45 minutes.
• 5 remove from oven and cool in pan on a wire rack 10 minutes. remove from pan and cool completely on wire rack. drizzle cake with salted caramel sauce and sprinkle with about 1 cup pecan toffee pieces. store at room temperature up to 5 days.
• 6 for the salted caramel sauce: in a medium saucepan, combine condensed milk and brown sugar. bring to a boil over medium-high heat, whisking often. reduce heat to medium-low and simmer 5 to 8 minutes, whisking often. remove from heat; whisk in butter, vanilla and sea salt. cool at least 20 minutes before using. makes about 1 1/2 cups.
• 7 for the pecan toffee: butter a large rimmed baking sheet; set aside.
• 8 in a large saucepan, combine sugar, butter, 1 cup water, vanilla and salt. bring to a boil over medium-high heat; boil until a candy thermometer reads 285° or soft-crack.
• 9 pour onto prepared baking sheet. sprinkle with pecans and let stand until set, about 30 minutes.
• 10 break into small pieces. makes about 4 cups. store in an airtight container at room temperature up to 5 days.