This is the time of year when I like to break out my Nordic fancy baking pans. I only have a few, and I cherish them dearly.
I’m often disappointed at how the texture of the pattern is lost when cooking (the same goes for cookie stamps and textured pie crust rollers). Alas, these mini Salted Caramel Pecan Bundt Cakes worked out pretty well.

Are you up for some more sweets?

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Salted Caramel Pecan Bundt Cakes

2 large eggs
1/2 cup brown sugar
1/4 cup white sugar
1/3 cup vegetable oil
1 tsp. vanilla extract
1 cup all purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. sea salt
1/2 cup Salted Caramel Sauce**
1 cup chopped pecans

Preheat the oven to 350. Spray one large bundt cake pan or a pan with six minis very well with floured cooking spray.

To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.

Add the flour, baking powder, baking soda, salt, and stir until just combined.
Fold in the Salted Caramel Sauce.**

Sprinkle each mini bundt with chopped pecans, then fill each 3/4 way with the batter.

Bake for about 45 to 50 minutes, or until the center is set and a toothpick inserted in the center comes out clean. (Mine always seem to overflow).

Remove from the oven and allow to cool for about 20 minutes.

Using a butter knife, slice around the edges and remove any excess cake.
Invert the pan and allow the mini cakes to fall out onto a flat surface.

Serve warm with spiced whipped cream!

**Salted Caramel Sauce:
1 cup brown sugar
1/2 cup half-and-half
4 Tbs. butter
1/2 tsp. sea salt
1 Tbs. vanilla extract

Mix the brown sugar, half-and-half, butter, and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Set aside.