Buttery Pecan Cake Treat (Print Version)

# Ingredients:

→ Brown Butter and Toasted Pecans

01 - 1/2 cup unsalted butter (112 g)
02 - 2 tablespoons salted butter (28 g)
03 - 1 1/4 cups roughly chopped pecans (140 g)

→ Cheesecake Topping

04 - 2 1/2 cups powdered sugar (325 g)
05 - 1 egg yolk, softened
06 - 1 whole egg, softened
07 - 8 ounces softened cream cheese (226 g)

→ Cake Base

08 - 1 1/2 teaspoons vanilla extract
09 - 3/4 teaspoon baking powder
10 - Browned butter made above
11 - 1/8 teaspoon baking soda
12 - 3/4 cup white sugar (150 g)
13 - 1 whole egg, softened
14 - 1 egg yolk, softened
15 - 1/4 teaspoon salt
16 - 1 tablespoon bourbon (optional)
17 - 1 cup plus 2 tablespoons plain flour (141 g)
18 - 1/2 cup room temperature buttermilk (120 ml)

→ Salted Caramel Drizzle

19 - 1 teaspoon vanilla extract
20 - 5 tablespoons softened salted butter (70 g)
21 - 1 cup white sugar (200 g)
22 - 1/2 cup heavy cream, softened (120 ml)
23 - Salt to taste (1/4 to 1/2 teaspoon)

# Instructions:

01 - In a small pan on medium heat, toast the pecans with salted butter for 3-4 minutes until they smell toasty. Keep aside 1/4 cup of the pecans for decoration. Separately, cook unsalted butter over medium heat, stirring, until it’s golden and aromatic (around 5-6 minutes). Let it cool, then store in the fridge until it’s set but soft.
02 - Use a hand or stand mixer to whip the softened cream cheese until silky. Add the egg and extra yolk one by one, blending after each. Slowly sift in the icing sugar and beat until combined. Put it to the side.
03 - Set your oven to 350°F and prep a 9-inch springform pan with parchment on the base and some grease along the sides. Whisk the flour, baking powder, soda, and salt in one bowl. In another, beat sugar with cooled browned butter until airy. Add eggs, vanilla, and the bourbon if using. Then, gently mix in the dry ingredients with buttermilk a bit at a time until smooth.
04 - Spread the batter evenly in the springform pan and sprinkle with most of the toasted pecans. Dollop and spread the cream cheese topping over it. Bake for 40-45 minutes. You’ll want a shiny center but golden edges when it’s done. Let it cool on a rack for 45 minutes, and then put it in the fridge for 2 hours to chill completely.
05 - Melt the sugar over medium-low heat in a saucepan, stirring occasionally until it’s liquid and amber in color. Lower the heat and stir in the butter, mixing quickly. Add heavy cream and mix vigorously to bring it all together—don’t worry if it separates, just turn up the heat a little and stir it back. Add vanilla and salt, then cook for 2-3 more minutes. Cool this completely.
06 - Carefully remove the cake from the pan and place it on a serving plate. Drizzle the cool caramel over the top and sprinkle the reserved pecans. Slice and serve at room temperature with a big smile.

# Notes:

01 - The nuttiness from browned butter adds depth to the flavor.
02 - Don’t pour hot caramel on the cake—it might melt the topping!

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