To make this coffee cake you will need:
1 cup butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 cup sour cream
1 tsp. vanilla extract
2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup chopped pecans (or walnuts)
3 tablespoons packed brown sugar
2 tablespoons butter, melted
For Caramel Glaze you will need:
1 cup sugar
1/4 cup water
1/2 cup whipping cream
2 tablespoons butter
Preheat oven to 350F. Grease a bundt pan.
In bowl of electric mixer put 1 cup softened butter and granulated sugar. Beat until fluffy. Add in eggs, one at a time, beating well after each and scrapping down bowl after adding eggs.
Add in sour cream and vanilla and mix in well.
In a medium bowl, whisk together the flour, baking powder and soda plus salt. Add into the creamed mixture gradually, beating until just combined.
Pour half of the batter into the prepared bundt pan.
In a small bowl combine the chopped nuts, brown sugar and melted butter. Sprinkle the mixture over the batter and then top mixture with remaining batter. (Or you can sprinkle 1/2 of the nut mixture over batter and remaining 1/2 on top of the batter.)
Bake for 40-45 minutes. *Note: My oven on convection bake had this baked up in about 30 minutes!*
For the Glaze: cook the sugar, water and light corn syrup over medium-high heat, stirring occasionally, until mixture is light amber in colour. (This may take 10 minutes, more or less. Watch carefully…this gets scalding hot and can go from no colour to burnt in 30 seconds.)
Once mixture is amber colour remove from heat and stir in the whipping cream and butter. Mixture will bubble up so be careful!! Let mixture cool before using.
Finishing…drizzle caramel sauce over top of cooled cake. Sauce can be kept in fridge for about 2 weeks. Cake can be well wrapped and frozen.