Coffee Bundt Cake with Salted Caramel & Pecans ☕✨ Pan: 20 cm / 8 in Bundt pan (6 cups) Servings: 8–10 slices Oven: 170°C / 340°F, top & bottom heat (no fan) Bake time: 40–45 minutes INGREDIENTS Cake * 2 large eggs, room temperature * 120 g sugar (½ cup + 1 tbsp) * 40 g brown sugar (3 tbsp) * 120 ml neutral oil (½ cup) * 120 g sour cream or Greek yogurt (½ cup) * 80 ml strong coffee, warm (⅓ cup) * 1 tsp vanilla extract * 170 g all-purpose flour (1⅓ cup) * 1 tbsp cornstarch * 1 tsp baking powder * ¼ tsp baking soda * ½ tsp salt * ½ tsp cinnamon, optional Caramelized Pecans * 100 g pecans (1 cup) * 60 g sugar (¼ cup) * 20 g butter (1½ tbsp) * Pinch of salt Salted Caramel Glaze * 120 g sugar (½ cup) * 40 g butter (3 tbsp), room temperature * 80 ml heavy cream, warm (⅓ cup) * ¼–½ tsp salt INSTRUCTIONS Prepare the pan 1. Thoroughly grease the Bundt pan with butter and flour or baking spray, reaching all details well. Make the cake batter 1. Whisk eggs, sugar, and brown sugar for 1–2 minutes until slightly pale and thickened. 2. Slowly stream in the oil add sour cream, coffee, and vanilla. Mix until smooth. 3. Sift in flour, cornstarch, baking powder, baking soda, salt, and cinnamon. 4. Fold gently just until no dry streaks remain. Do not overmix. Bake 1. Pour batter into the prepared pan, filling about 70% full. 2. Tap the pan lightly on the counter to remove large air bubbles. 3. Bake at 170°C / 340°F for 40–45 minutes. 4. Check after 35 minutes. The cake is ready when: * the top springs back lightly * a skewer inserted into the center comes out with a few moist crumbs Cool 1. Let the cake cool in the pan for 10–15 minutes. 2. Carefully unmold onto a cooling rack. 3. Cool completely before glazing. Make the caramelized pecans 1. Melt sugar in a pan over medium heat until deep amber. 2. Add butter and stir until melted. 3. Add pecans and a pinch of salt. 4. Toss quickly until fully coated. 5. Transfer to parchment paper and let cool completely. 6. Break into clusters. Make the salted caramel glaze 1. Melt sugar in a saucepan over medium heat until deep amber. 2. Remove from heat and add butter. Stir until smooth. 3. Slowly pour in warm cream while stirring continuously. 4. Add salt and mix until glossy. 5. Let cool for 10–15 minutes until slightly thickened. Assemble 1. Place the fully cooled cake on a serving plate. 2. Spoon caramel glaze around the top ring and allow it to drip naturally. 3. Add caramelized pecans immediately while the glaze is still soft. #Recipe #baking #coffeecake #bundtcake #caramel - @charmfulkitchen