Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup pecans, chopped
- 1/2 cup caramel sauce
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition.
- Stir in the sour cream and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped pecans gently.
- Pour half of the batter into the prepared baking dish. Drizzle half of the caramel sauce over it.
- Add the remaining batter on top and finish with the rest of the caramel sauce, swirling it gently with a knife.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prep Time: 20
- Cook Time: 40