Pecan Caramel Coffee Cake
For the Pecan caramel topping:
1/2 Cup (1 stick) Butter
1 Cup Brown sugar, packed
1 1/2 Cups pecan halves
For the Coffee Cake Batter:
1 1/2 Cups all purpose non-bleached Flour
1 1/2 tsp. baking powder
1/4 Tsp. Salt
1/2 Cup butter (1 stick), softened
1 Cup granulated white sugar
2 Large Eggs
1 tsp. Pure Vanilla extract
1/2 Cup Whole Milk
Preheat oven to 350 degrees F. Grease a 9-inch round cake bundt pan and line the bottom with parchment paper.
Make the Pecan caramel topping - Melt the stick of butter into a small bowl. Stir in the brown sugar and pecan halves until well coated. Scoop this mixture into the bottom of the parchment lined cake bundt pan. Set aside.
Prepare the cake batter - In a mixer, cream together the softened butter and sugar until light and fluffy.
Beat in the eggs, one at a time, ensuring they are fully incorporated. Stir in the Vanilla extract.
In a separate medium sized bowl combine the flour, baking powder and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
Pour the cake batter over the pecan topping in the cake pan. Smoothing it out evenly.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Remove and let cool in the pan for about 15 minutes. Then run a knife around the edges of the pan to loosen the cake. Carefully Invert the cake onto a plate, leaving the pecan topping on the top.
Serve warm or cooled.