Ingredients
For the cake
3 cups all-purpose flour (375 g)
1 cup unsalted butter, softened (225 g)
1½ cups brown sugar (300 g)
½ cup granulated sugar (100 g)
4 large eggs
1 cup sour cream (240 g)
½ cup whole milk (120 ml)
2 teaspoons vanilla extract
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon (optional)
1 cup chopped pecans (110 g)
For the caramel glaze
½ cup unsalted butter (115 g)
1 cup packed brown sugar (200 g)
½ cup heavy cream (120 ml)
1 teaspoon vanilla extract
Pinch of salt
For the topping
1½–2 cups chopped toasted pecans
Extra caramel sauce for drizzling
Instructions
1. Prepare the batter
Preheat oven to 350°F (175°C). Grease and flour a 10–12 cup Bundt pan. Cream butter and both sugars until fluffy. Beat in eggs one at a time, then add vanilla.
2. Mix and bake
Whisk dry ingredients separately. Add to the butter mixture alternately with sour cream and milk. Fold in pecans. Pour into the pan and bake for 55–65 minutes, until a skewer comes out clean.
3. Make the caramel
Melt butter with brown sugar and cream over medium-low heat. Stir until smooth, then gently simmer for 3–5 minutes. Remove from heat, add vanilla and salt, and cool until slightly thickened.
4. Decorate
Cool cake in the pan for 15 minutes, then turn out and cool completely. Pour caramel generously over the cake, cover with toasted pecans, and finish with more caramel.
Secret to getting the look in your photo: Use a thick, slightly cooled caramel glaze so it drips slowly down the sides. Press plenty of toasted pecans onto the glaze while it’s still sticky.
The exact recipe can’t be determined from the photo alone, but this version should give you a very similar caramel-pecan Bundt cake.