Recipe Collection |  Share a Recipe 

Submitted by: Stephanie Eakins from Columbus, OH
Originally shared on the web 08/28/2019

2 c. all-purpose flour
1 t. baking powder
1⁄2 t. baking soda
1⁄4 t. salt
1⁄2 c. butter, softened
1 c. sugar
2 eggs, beaten
1 c. sour cream
1 t. vanilla extract
1⁄4 t. almond extract
1⁄4 c. salted caramel baking chips
1⁄2 c. brown sugar, packed
2⁄3 c. chopped pecans
1⁄2 t. cinnamon
1⁄4 t. nutmeg
1 c. water
Garnish: caramel topping

In a bowl, mix together flour, baking powder, baking soda and salt. In a separate large bowl, combine butter, sugar, eggs, sour cream and extracts. Beat with an electric mixer on low speed until smooth. Slowly beat in flour mixture until smooth. Gently fold in caramel chips; set aside. Spray a 4-cup Bundt® pan with non-stick vegetable spray. In a small bowl, combine brown sugar, pecans and spices. Spoon 1⁄3 of brown sugar mixture into bottom of pan. Spoon in half of batter until pan is 1⁄3 full; spread evenly. Add another 1⁄3 of brown sugar mixture and remaining batter. Pan should be no more than 3⁄4 full. Cover top of pan with aluminum foil. Fold 2 long strips of aluminum foil and cross under pan to form handles. Add a rack or trivet to a 6 or 8-quart electric pressure cooker; add water. Set pan on rack. Secure the lid of the electric pressure cooker and set the pressure release to Sealing. Choose the Manual/Pressure setting and cook for 30 minutes at high pressure. After cooking time is up, use the Natural Release method to release all pressure. (This may take 15 to 20 minutes). Carefully open pot. Using foil handles, carefully lift out pan to a wire rack; uncover and cool completely. Carefully flip over on to a plate. Drizzle with caramel topping and sprinkle remaining brown sugar mixture on top. Serves 6 to 8.