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Spiced Caramel Cake with Salted Maple Butterscotch and Pecan Crumble

3.8
(25)
  • 15 Serves
  • 40 minutes
  • 60 minutes

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Ingredients

15 Serves*
115 g White Wings Plain Flour, sifted
90 g roasted pecans
2 tsp McKenzie’s ground cinnamon
1 tsp McKenzie’s ground ginger
1/2 tsp each ground cloves and McKenzie’s ground nutmeg
225 g White Wings Self Raising Flour, sifted
175 g unsalted butter
85 g CSR Brown Sugar
85 g CSR Caster Sugar
180 ml maple syrup
1 orange - finely grated rind
180 mL buttermilk, well shaken
3 eggs
2 packets CSR Buttercream Butterscotch Icing Mixture
Butterscotch Cream
200 mL maple syrup
60 g butter
1 tsp McKenzie’s sea salt
100 mL thickened cream
1 tbs bourbon whisky
Pecan Crumble
50 g White Wings Plain Flour
40 g roasted pecans, coarsely chopped
30 g CSR Brown Sugar
40 g cold butter, chopped
Roasted pecans, to serve
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

  1. Preheat oven to 160°C, fan-forced. Grease and line two 20cm round Food Guru Non Stick Cake Tin with baking paper. Place plain flour, pecans and spices in a food processor and blitz until finely ground. Transfer to a large bowl with self-raising flour and whisk to combine, then set aside.
  2. Cook butter in a medium saucepan over medium-high heat for 4-5 minutes until nut brown. Reduce the heat to medium. Add the sugars and maple syrup and orange rind and stir to combine. Remove from the heat then whisk in the buttermilk. Set aside for 10 minutes to cool then add the eggs and whisk until smooth.
  3. Make a well in the bowl with dry ingredients, then gently whisk in wet ingredients until a smooth batter forms (don’t over mix). Divide evenly among prepared pans and bake for 30 minutes or until centre springs back when lightly pressed. Cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.
  4. Meanwhile, for salted maple butterscotch, place maple syrup in a medium saucepan over medium-high heat and cook, stirring occasionally, for 3-4 minutes until caramelised. Remove from the heat, add the butter and salt, then whisk to combine. Add the cream and bourbon, then whisk until smooth. Refrigerate for 1- 2 hours until chilled.
  5. For pecan crumble, line a large baking tray with baking paper. Combine dry ingredients in a large bowl. Add the butter, and using your fingers, rub with the dry mixture to combine. Spread out over the prepared tray and bake for 15-20 minutes until golden. Remove from oven and cool completely.
  6. Prepare CSR Butterscotch Buttercream as directed. Transfer buttercream to a large piping bag, fitted with a 2cm round nozzle.
  7. Trim cake tops to level. Place one layer of cake on a serving platter. Pipe over half the icing in a circular motion, drizzle with some salted maple caramel and scatter over half the crumble. Top with the remaining layer of cake, pipe over the remaining icing, scatter with pecan crumble, extra roasted pecans and drizzle with remaining salted maple caramel sauce to serve.

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One Review

  • Dianna says:
    December 23, 2021 at 5:09 pm

    You forgot to mention to buy a packet of the butterscotch butter cream as well.

    That would have helped me actually finish it.

    But I must say everything looks fantastic so far in the making

    Reply

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