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Solid Comfort Cake with Warm Caramel Glaze and Pecans

A steady, reliable cake with a balanced crumb, finished with a warm caramel glaze and softened pecans. Comfort that holds its shape and stays calm.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • For the Cake
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon optional, for warmth
  • 3/4 cup vegetable oil or melted butter for richer flavor
  • 3 large eggs room temperature
  • 1 cup buttermilk or milk + 1 tbsp vinegar, rested 5 minutes
  • 1 tsp vanilla extract
  • For the Caramel Glaze
  • 1/2 cup unsalted butter
  • 1 cup packed brown sugar
  • 1/4 cup milk or cream
  • 1 tsp vanilla extract
  • 1 cup powdered sugar adjust to thickness
  • Topping
  • 1/2 cup pecan halves or chopped pecans

Method
 

  2. Bake the Cake
  3. Preheat the oven to 170°C / 340°F. Grease and line a 9×13-inch pan or grease a bundt pan very well.
  4. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon (if using).
  5. In another bowl, whisk oil, eggs, buttermilk, and vanilla until smooth.
  6. Pour the wet mixture into the dry ingredients and mix just until combined. Scrape the bowl once. Stop mixing as soon as the batter looks even.
  7. Pour batter into the pan and smooth the top gently.
  8. Bake 30–40 minutes (time depends on pan). The cake is done when:
  9. a toothpick comes out clean or with a few moist crumbs, and
  10. the center no longer looks shiny.
  11. Cool the cake in the pan for 10–15 minutes, then turn out (if bundt) or cool in the pan (9×13). Let cool until just warm or fully cool before glazing.
  12. Make the Glaze
  13. In a saucepan over medium heat, melt butter.
  14. Stir in brown sugar and milk/cream. Bring to a gentle simmer and cook 1–2 minutes, stirring often.
  15. Remove from heat. Stir in vanilla.
  16. Whisk in powdered sugar until smooth. If it’s too thick, add 1 tbsp milk at a time. If too thin, add a little more powdered sugar.
  17. Finish
  18. Pour warm glaze over the cake and let it drip naturally.
  19. Top with pecans while the glaze is still soft.
  20. Let the glaze set 10–15 minutes before slicing.

Notes

For a steadier crumb: don’t overmix once wet meets dry. Mix only until the flour disappears.
Bundt pan tip: grease every groove well (butter + flour or baking spray).
Glaze control: pour when warm, not hot. Hot glaze runs too fast; slightly warm glaze sits and drips slowly.
Next-day upgrade: this cake slices even cleaner the next morning as the crumb settles.
Nutrition (optional estimate)
Per slice (10 slices): Calories 420 | Carbs 56g | Fat 20g | Protein 4g
(Estimates vary by ingredients used.)