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Brown Sugar and Pecan Caramel Bundt Cake {Gluten Free}

This Gluten Free Brown Sugar and Pecan Caramel Bundt Cake is packed full of pecans and toffee bits, with a moist and tender crumb, smothered in thick, gooey caramel, topped with butter toasted pecans! It’s a gluten free adaptation of my amazing Brown Sugar and Pecan Caramel Cake – and it’s perhaps even more delicious in gluten free form! 

Gluten Free Brown Sugar and Pecan Caramel Bundt Cake - This Gluten Free Brown Sugar and Pecan Caramel Bundt Cake is packed full of pecans and toffee bits, with a moist and tender crumb, smothered in thick, gooey caramel, topped with butter toasted pecans!

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This cake, y’all. You need it in your life, trust me! I first made this over two years ago and it’s still one of my all time favourite cakes, it’s just so full of flavour, so easy to make and that thick, gooey caramel topping is just heavenly. It’s really easy to make too, which means this Gluten Free Brown Sugar and Pecan Caramel Bundt Cake basically perfect! You can see the original recipe here, it’s not gluten free of course and the photos, well, they leave a lot to be desired! I was still a baby blogger back then, so you’ll have to cut me some slack. I do hope to update those photos too one day, but for now just know this is how beautiful this delicious cake can be!

Gluten Free Brown Sugar and Pecan Caramel Bundt Cake - This Gluten Free Brown Sugar and Pecan Caramel Bundt Cake is packed full of pecans and toffee bits, with a moist and tender crumb, smothered in thick, gooey caramel, topped with butter toasted pecans!

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Apricot Cheesecake with Amaretto Caramel

Apricot Cheesecake with Amaretto Caramel

I finally started baking again and oh boy did I go hard my first time back! What better way to get my mojo back by baking this wonderfully creamy, thick apricot cheesecake, topped with a delicious amaretto spiked caramel! I think the universe was just waiting for something truly awesome to come into my head before I could bake again, or maybe subconsciously I felt I had to go really big to make up for my absence in the kitchen. Either way, I was so happy with the results – this cheesecake disappeared pretty quickly in my house, despite the size of it! 

Apricot Cheesecake with Amaretto Caramel

The inspiration came about when I picked up some apricots from the Indian supermarket by me, I like apricots a lot but I’ve never really done much with them so I decided to pick up a few to see if I could get them to spark my imagination. And they did! Cheesecake is one of my absolutely favourite desserts, if not my actual favourite, and I really don’t make them often enough – so the apricots were destined for a cheesecake! I can’t really say where the inspiration for the amaretto caramel came from, but I’ve been wanting to bake with amaretto for a while now (hopefully one day I’ll work up the courage to make some amaertti cookies!) and almond and apricot are a good match. And it really does work so well, the sweet almond liquor caramel combined with the creamy, tart cheesecake is just a match made in heaven. So good! The caramel is the sauce from my Brown Sugar & Pecan Caramel Pound Cake, it’s thick and delicious and perfect for topping a cheesecake – it sets but doesn’t get hard so the sauce stays on top of your slice but you’re not gonna break your teeth! The very bottom of the sauce layer stayed runny and gooey though, I’m not sure why but I loved it – a little bit of goo is very good in my books!

Apricot Cheesecake with Amaretto Caramel

Now, let’s talk crust! I love the crust of a cheesecake, it might even be my favourite part. I’m personally offended by crustless cheesecakes to be quite honest, if there’s no crust I don’t want to know about it! And my love of cheesecake crusts is why this cake as so much of it – it has a thin crust base and then a thick crust border all the way up the sides, which is the perfect combination in my books. If you don’t like joy, then feel free to limit your crust to the base 😉 The crust on this cheesecake is a digestive biscuit base with some almond flour thrown in for a subtle almondy kick. Don’t worry if you can’t get digestives easily where you live, graham crackers are a good substitute. So now we have creamy, tart cheesecake, sweet amaretto caramel and a crunchy digestive crust – if this isn’t what dreams are made of then I don’t know what is! 

Apricot Cheesecake with Amaretto Caramel

Did I mention yet that the apricots are roasted before they go in the cheesecake? Yep! With a little brown sugar to caramelise them just a little and also to reduce the moisture just a little. You don’t have to worry about the liquid in the fruit too much for this particular cheesecake because it doesn’t have any cream in it, so a little extra liquid won’t make it sloppy. This is a baked cheesecake too, I’ve had and seen some wonderful no bake cheesecakes but, for me, a real cheesecake is always baked! You just can’t beat the texture and taste you get from a baked cheesecake. It does take a bit of time for the cheesecake to be ready to eat, but it’s worth it. Plus most of the time is baking, cooling and chilling, the actual hands on time isn’t very long and it’s easy to do. Trust me, you can do this! And you’re going to want to! Apricots aren’t in season in the northern hemisphere right now (mine were imported), so you can use canned apricots if you can’t find any fresh ones – just make sure to drain them really well before roasting. Another important note if you’re looking to make this cheesecake but you don’t want any alcohol in it – just swap out the amaretto for almond extract, I’ll include a note on that in the recipe. 

Apricot Cheesecake with Amaretto Caramel

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Apricot Cheesecake with Amaretto Caramel
A delicious creamy and thick apricot cheesecake with an amaretto spiked caramel topping and a digestive crust.
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For the crust
  1. 250g digestive biscuits
  2. 50g ground almonds
  3. 1 tbsp brown sugar
  4. 1/2 tsp ground cinnamon
  5. 150g unsalted butter, melted
For the cheesecake
  1. 8 apricots
  2. 1 tbsp brown sugar
  3. 1kg full fat cream cheese, room temperature
  4. 230g caster sugar (super fine white sugar)
  5. 1 tsp vanilla extract
  6. 4 large eggs, room temperature
For the caramel
  1. 1 can sweetened condensed milk (397g can)
  2. 180g brown sugar
  3. 30g unsalted butter
  4. 3 tbsp amaretto
Instructions
  1. Preheat the oven to 200C/400F
  2. Halve the apricots and remove the stone. Lay on a baking tray, cut side up and sprinkle with 1 tbsp brown sugar. Roast in oven for 10 minutes. Leave to cool for 5 minutes, put in blender and blend until smooth. Leave to cool completely.
  3. Line the base of a 9"/23cm push bottom or springform cake tin with parchment paper, then grease the edges.
  4. To make the base, add the digestives, almond flour, sugar and cinnamon to a food processor and blitz until you have fine crumbs. Add the butter a little at time and stir in until the mixture can be easily clumped together - you might not need all the butter.
  5. Press the mixture into the base of the cake tin and around the edges - use the side of a glass and roll around the sides of the tin to press in the edges easily. Place in the fridge to chill for 15 minutes.
  6. Preheat the oven to 170C/325F.
  7. Add the cream cheese, sugar and vanilla to the bowl of your stand mixer (or in a large bowl if you're using a hand held) and beat on medium until smooth and fluffy, about 90 seconds.
  8. Add the apricot puree and beat in gently, on a low speed.
  9. Add the eggs one at time, beating on low between each addition.
  10. Pour the mixture into the prepared crust and baked for 1 hour 15 minutes. The cheesecake is done when the edges look dull and set. It will still have quite a wobble to it, that's okay - it carries on baking as it cools and you don't want to over bake it. Turn the oven off and open the door a couple of inches, leave the cheesecake to cool in the off oven for 1 hour. Transfer to a wire rack and cool completely.
  11. To make the caramel, put the condensed milk and sugar in a medium saucepan and bring to a boil over a medium high heat, whisking constantly. Reduce heat and simmer for 8 minutes. Remove from heat and whisk in butter and amaretto. Leave to cool for 10 minutes.
  12. Remove the cooled cheesecake from the pan and place on plate. Pour caramel over the top and spread out evenly. Chill cheesecake in fridge for a minimum of 4 hours before serving.
Notes
  1. If you don't have digestives, graham crackers are a good substitute
  2. Swap the 3 tbsp of amaretto for 1 tsp almond extract for an alcohol free version.
  3. An over baked cheesecake will crack along the top as it cools and there are ways to help stop this happening, however I don't personally bother with most of them unless it's important for the top to be smooth. Since there is a topping on this cheesecake it doesn't matter if there are cracks - however if you'd like to avoid them you can bake the cheesecake in a bath - place the tin in a roasting dish filled with about an inch of water before placing in the oven. If using a spring form or loose bottomed pan, wrap the outside of the pan in foil before putting in the bath.
A Tipsy Giraffe https://www.atipsygiraffe.com/
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Christmas Spiced Caramel

This Christmas Spiced Caramel is full of delicious festive spices, drizzle it on everything and anything this holiday season! It’s so easy to make and so delicious!

This Christmas Spiced Caramel is full of delicious festive spices, drizzle it on everything and anything this holiday season! It's so easy to make and so delicious!

 

Have you guys been listening to Serial? If you have, I’m only up to episode 7 so far so no spoilers please! If you haven’t, you need to start now! Right now! Okay, you can read this post and save this recipe first, but then listen! It’s a series of podcasts from NPR and you can download them for free from your podcast app (just search Serial) or you can download it here. No, I’m not being sponsored by NPR that would be weird (and awesome, I love NPR!) this is just totally worth listening to and I want to talk to y’all about it! If you’ve been living under a rock and have missed all the buzz around Serial – it’s a nonfiction story told week by week about a murder that happened 15 years ago, a young man was convicted of murdering his ex girlfriend. Nothing quite adds up though and Sarah Koenig has been digging through the case since last year trying to get to the bottom of it. 

It’s really interesting, so gripping and really thought provoking. There’s so much to think about and you can go from thinking “yes he totally did it” to “there’s no way he did it” in the space of one episode. Go download it now, and you can thank me later! There’s 11 episodes so far, new episodes released every Thursday, I don’t know how many there will be total – I think they just keep going until they come to some kind of conclusion

Those who of you who have been listening to it, what do you think? Are you enjoying it? Do you think Adnan did it? If not, who do you think did? Remember, I’m only up to episode 7 so no spoilers!! Also, would be nice to keep your comments generally spoiler free for those who are behind me or haven’t started it yet! If you wanna talk to me about it in detail though, you can come chat to me on Twitter

This Christmas Spiced Caramel is full of delicious festive spices, drizzle it on everything and anything this holiday season! It's so easy to make and so delicious!

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Brown Sugar & Pecan Caramel Bundt Cake

Oh my god you guys, Oh. My. God. It’s is Fiesta Friday #20 and I have brought something really special! This brown sugar & pecan caramel pound cake, it is amazing. You NEED to try it. It’s a pound cake but it’s so, so light and moist,  and the brown sugar combined with the toffee and caramel is to die for. I will be making this cake again, several times.

Brown Sugar and Pecan Caramel Bundt Cake - a moist and tender bundt cake stuffed full of pecans and toffee, smothered with thick caramel and topped with pecans!

Leah’s mum has been asking me to make her this cake for a while now after she saw a photo of one on Facebook and I finally got around to doing it for her. I wish I hadn’t waited so long, so many missed opportunities to enjoy this cake. Luckily for me I made enough batter for two bundt tins so I got to have one too!

Brown Sugar and Pecan Caramel Bundt Cake - a moist and tender bundt cake stuffed full of pecans and toffee, smothered with thick caramel and topped with pecans!

There is a lot of sugar in this cake, mostly brown sugar. And it has chopped pecans nestled inside and lots of yummy heath toffee bits! Then it’s topped with a very generous helping of caramel sauce. So much sweet, caramel flavour in this cake it’s like heaven… and definitely not for the health nuts! But everyone deserves a treat every now and then right?

 

Brown Sugar and Pecan Caramel Bundt Cake - a moist and tender bundt cake stuffed full of pecans and toffee, smothered with thick caramel and topped with pecans!

 

Father’s day is this weekend too, and if this isn’t a perfect father’s day cake I don’t know what is! Who needs hallmark when you have this much caramel to indulge in!

Brown Sugar and Pecan Caramel Bundt Cake - a moist and tender bundt cake stuffed full of pecans and toffee, smothered with thick caramel and topped with pecans!

 

And the best part? It’s so easy to make! You just beat the butter, cream it with the sugar, beat in the eggs and add the dry ingredients and the milk. Stir in your pecans and toffee and bake! Then the caramel sauce is just as easy to make, just heat the condensed milk with sugar, whisk in the butter and vanilla and you’re done. You want to pour on the caramel sauce while it’s still hot as it does harden a little as it cools.

Brown Sugar and Pecan Caramel Bundt Cake - a moist and tender bundt cake stuffed full of pecans and toffee, smothered with thick caramel and topped with pecans!

I’m not sure what else I can say about this cake that isn’t just me gushing about how much I love it! So instead I’ll let you guys try it out for yourselves. It is Fiesta Friday after all, this week’s is co-hosted by Fae and Suzanne so make sure you go check them out! And, of course, a big thanks to Angie for bringing us this wonderful party every week!

I recently updated this recipe with new photos and made it gluten free, make sure you check it out here!

Gluten Free Brown Sugar and Pecan Caramel Bundt Cake - This Gluten Free Brown Sugar and Pecan Caramel Bundt Cake is packed full of pecans and toffee bits, with a moist and tender crumb, smothered in thick, gooey caramel, topped with butter toasted pecans!

 

[recipe title=”Brown Sugar & Pecan Caramel Pound Cake”]
Ingredients

For the cake:

  • 1 1/2 cups butter, softened
  • 2 cups light brown sugar, packed
  • 1 cup caster sugar
  • 5 large eggs, room temperature
  • 3 cups plain flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup whole milk
  • 1 bag heath toffee bits (8oz)
  • 1 cup pecans, roughly chopped

For the caramel sauce:

  • 1 can sweetened condensed milk (14oz)
  • 1 cup brown sugar
  • 2 tbsp butter
  • 1/2 tsp vanilla extract

Method

  • Preheat oven to 160C/325F. Grease your bundt pan(s) well.
  • Combine the flour, baking powder and salt in a medium bowl and set aside
  • Beat the butter until pale and creamy. Beat in sugars until fluffy.
  • Beat in the eggs one at a time until combined.
  • Add the flour mixture and milk alternatively, starting and ending with the flour. Beat until just combined.
  • Stir in the toffee bits and pecans.
  • Spoon batter into pans and bake for approximately 1 hour and 20 minutes, until skewer comes out clean. After 50 minutes of baking, lightly cover with foil to stop it browning too much at top. Leave to cool in pan for 10 minutes then transfer to wire rack.
  • While cake is cooling make the caramel sauce. In a medium saucepan, combined condensed milk and brown sugar and bring to the boil over a medium high heat, whisking often. Reduce heat and simmer for 8 minutes, whisking often. Remove from heat and whisk in butter and vanilla. Leave to cool for 5 minutes
  • Pour the caramel sauce over the cooled cake, you want to do this while the sauce is still hot as it hardens slightly as it cools.
  • Garnish with more pecan halves, serve

Notes:

  • Make sure you grease your pan well as this is a very moist cake and it can be a bit of a pain to coax out without breaking! I use this home made pan release and it’s great.
  • This cake is great eaten right after you’ve added the sauce, when it’s all warm and gooey (be careful the sauce isn’t too hot, don’t want any burned tongues!)
  • This recipe will make one 12 cup bundt pan cake, or almost two 6 cup bundt pan cakes (I had one slightly smaller one)
  • Store in an airtight container for 3-5 days

[/recipe]

Brown Sugar and Pecan Caramel Bundt Cake - a moist and tender bundt cake stuffed full of pecans and toffee, smothered with thick caramel and topped with pecans!