Description
Marble Bundt Cake with Caramel and Pecans
Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup whole milk
1/3 cup cocoa powder
For the Topping:
1/2 cup caramel sauce
1/2 cup pecans, toasted
Instructions:
1. Prepare the Oven:
Preheat the oven to 175°C (350°F).
Grease and flour a Bundt pan.
2. Mix the Batter:
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
Gradually mix in the dry ingredients alternately with the milk, starting and ending with the dry ingredients.
3. Create the Marble Effect:
Divide the batter in half. Mix cocoa powder into one half until fully combined.
Spoon alternating layers of the vanilla and chocolate batter into the Bundt pan. Swirl gently with a knife for a marbled effect.
4. Bake:
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
5. Add Toppings:
Drizzle caramel sauce over the cooled cake.
Decorate with toasted pecans.
