Nutty Whole Wheat Caramel Cake
A serious crowd pleaser with a healthy twist.
Once in a while a sweet treat is necessary is just what the doctor ordered. Of course, if you add a few ingredients that make that sweet treat a bit more healthy, the doctor will be a lot happier to prescribe such treats. Well, let’s all hope.
Whole wheat flour adds to the nutty warmth in every bite!
You will be loving this dessert, and so will everyone you share it with (sharing is optional of course), when you share that it is whole wheat! Best case scenario for cake, right! But of course it is sweeeeeet and so hearty! Tastes of honey, caramel and nuts are perfect for any occasion. Plus, the holidays are coming, and the flavors in this cake are perfect for the season. Spice it up a bit adding more cinnamon, some nutmeg and allspice to the dough!
There’s plenty of sweet teeth in my house, so I usually double… ok ok ok… I triple the Drizzle recipe. :)
Nutty Whole Wheat Caramel Cake
Ingredients
- 1/3 cup Honey
- 1/3 cup Liquid Caramel*
- 3 Eggs
- 1/2 cup Plain Greek Yogurt
- 1/2 cup Sunflower Oil
- 1 cup Whole Wheat Flour
- 1/2 cup All-purpose Flour
- 1/4 cup Ground Linseeds (Flax Seed)
- 1 Tbsp Baking Powder
- 1/2 tsp Salt
- 1/2 tsp Cinnamon
- 1/2 cup Chopped Pecans
- 1/2 cup Chopped Almonds
- 1/4 cup Honey
- 1/4 cup Liquid Caramel*
- 1 Tbsp Chopped Pecans
- 1 Tbsp Chopped Walnuts
- 1/4 cup Water
- 1 pinch of Cinnamon
Instructions
- 1. Preheat oven to 180C / 350F
- 2. Grease a bundt pan with butter. Have it ready.
- 3. In a large bowl mix honey, liquid caramel*, eggs, yogurt and oil. Whisk well.
- 4. Add the flours, linseed(flax), baking powder, salt and cinnamon. Mix with a wooden spoon just until all ingredients combine. Don't overmix!
- 5. Fold in the pecans and almonds.
- 6. Pour mix into greased bundt pan. Place pan on rack in the middle position of the oven.
- 7. Bake for 40 minutes or until a knife comes out clean.
- 8. Remove the pan from the oven and let it sit for 5 minutes before taking the cake out.
- 9. Once you take the cake out, let it cool completely on a wire rack.
- 10. While the cake is cooling, in a small saucepan, mix all the ingredients for the Drizzle.
- 11. Bring to a boil, simmer for about a minute to make the syrup nice and bubbly.
- 12. When the cake is completely cool, drizzle this mixture over the cake. Watch that caramel gorgeously drip down the sides!
- 13. Stop staring, grab a piece!