Plum Mini Bundt Cakes with Pecan Caramel

I was so ready to bake after three weeks of holidays in Colombia. Yes, I did have the chance to bake something nice for my parents in law in Colombia, but believe me, it is just not the same. I didn’t have a food scale, there were only two types of wheat flour to be found, many people were not sure whether the oven works in Fahrenheit or Celsius (I am not kidding, ovens are barely used in Colombian cuisine). I was ready to bake in my own kitchen. So I was happily browsing the internet, catching up with all the nice food blogs and found a baking event. I always like to bake according to some restrictions, somehow it makes me way more creative. Sure enough, this one was about including nuts. That’s really not hard. We had gotten plums right out of the plane and I still had some pecans at home. For that reason I decided to make mini bundt cakes with pecan caramel. They are really easy to prepare and really taste great.

I got the inspiration from the blog Ina is(s)t (in German, unfortunately, event is only for German residents) who invites people to create new recipes with one of ten different nuts. Since it is the beginning of fall in Germany, I was very happy to oblige. After all the exotic fruits I had eaten in Colombia, I felt plums and pecans were the way to go to get into fall season. The best part is, you can create the caramel while the cakes are in the oven, so everything comes together rather quickly.

I hope you have as much fun eating these as I had preparing them in my own kitchen. Cheers to plums and pecans happily combined in this cake to make you feel cozy and get you into fall mood!

Print Recipe

Plum Mini Bundt Cakes with Pecan Caramel

Serves: About 20-24 min bundt cakes, size of candy

Cooking Time: 20min preparation + 20min of baking

Ingredients

• Cake Batter
• 1 egg, size L at room temperature
• 50 grams of butter at room temperature
• 50 grams of icing sugar
• 25 milliliters of rum
• 25 milliliters of milk
• 100 grams of plums (I used a very big one), chopped very finely
• 8 pecans, crushed
• 100 grams of all-purpose flour
• 
  
• Caramel
• 100 grams of regular sugar
• 45 grams of butter at room temperature
• 60 milliliters of heavy cream
• 8 pecans, crushed

Instructions

1

For the cake batter first preheat oven to 180 degrees Celsius and butter the form.

2

Then cream the butter, sugar and egg until fluffy.

3

Pour in rum and milk while stirring.

4

Sift the flour and add slowly, fold in finely chopped plums and nuts.

5

Pipe into mini bundt forms and bake for about 20min or until edges are golden.

6

For the caramel sauce put the sugar in a deep frying pan with no fat on medium heat and stir.

7

First the sugar will form lumps, then it will slowly change color and become liquid. It should get the color of amber.

8

Then add the butter all at once and stir until the butter is melted.

9

Add the heavy cream all at once, be careful, as the caramel will get bubbly due to temperature differences. Stir for another minute.

10

Add pecans, set aside.

11

Drizzle mini cakes once out of the oven. Be sure to reheat in case the caramel is ready too early.

If you do try this recipe, I am always happy to hear back!