Caramel Nut Breakfast Cake
Indulge in the ultimate morning treat with this Caramel Nut Breakfast Cake, a rich, buttery delight crowned with a luscious homemade caramel topping infused with crunchy pecans or walnuts. Perfectly tender and moist, the cake comes together with simple pantry staples like all-purpose flour, brown sugar, and vanilla, making it an easy yet impressive recipe. The caramel nut topping, made with heavy cream and salted butter, adds a decadent finish that melts in your mouth with every bite. Ready in under an hour, this crowd-pleasing breakfast or brunch centerpiece pairs beautifully with a warm cup of coffee or tea, making it ideal for weekends or special occasions. With a balance of sweetness and crunch, this breakfast cake is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter
- 0.75 cups whole milk
- 2 units large eggs
- 1 teaspoons vanilla extract
- 0.5 cups brown sugar
- 0.25 cups heavy cream
- 0.75 cups chopped nuts (pecans or walnuts)
- 2 tablespoons salted butter
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Optionally, line the bottom with parchment paper for easy removal.
In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk well to blend.
Cut the unsalted butter into small cubes and add it to the dry mixture. Using a pastry cutter or your fingers, work the butter into the mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the milk, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry mixture and stir until just combined. Be careful not to overmix—stop as soon as no dry streaks remain.
Transfer the batter to the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the caramel nut topping. In a saucepan over medium heat, combine the brown sugar, heavy cream, and 2 tablespoons of salted butter. Stir constantly until the sugar is dissolved and the mixture thickens slightly, about 5-7 minutes.
Remove the caramel mixture from heat and stir in the chopped nuts. Allow it to cool slightly while the cake finishes baking.
Once the cake has finished baking, remove it from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack.
Spread the caramel nut topping evenly over the cooled cake. Let the topping set for a few minutes before slicing and serving.
Serve warm or at room temperature. Enjoy with a cup of coffee or tea for the perfect morning indulgence!
Nutrition Facts
Calories |
3596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.2 g | 217% | |
| Saturated Fat | 67.3 g | 336% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 639 mg | 213% | |
| Sodium | 2522 mg | 110% | |
| Total Carbohydrate | 481.5 g | 175% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 283.2 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 454 mg | 35% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1169 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
