Buttery Pecan Cake (Print Version)
# Ingredients:
→ Browned Butter & Crispy Pecans
01 -
1 1/4 cups finely chopped pecans (140 g)
02 -
1/2 cup plain butter, room temp (112 g)
03 -
2 tablespoons salted butter (28 g)
→ Velvety Cream Cheese Layer
04 -
226 g (8 oz) softened cream cheese
05 -
2 1/2 cups powdered sugar (325 g)
06 -
1 medium egg, brought to room temp
07 -
1 extra egg yolk, softened
→ Fluffy Cake Mixture
08 -
3/4 tsp baking powder
09 -
3/4 cup sugar (150 g)
10 -
1 tbsp bourbon (optional)
11 -
1/4 tsp salt
12 -
1 1/2 tsp vanilla extract
13 -
1 large whole egg, softened
14 -
120 ml buttermilk, room temp
15 -
141 g (1 cup + 2 tbsp) all-purpose flour
16 -
Browned butter made earlier
17 -
1 extra egg yolk, softened
18 -
1/8 tsp baking soda
→ Silky Caramel Drizzle
19 -
1/2 cup heavy cream, warmed (120 ml)
20 -
1/4–1/2 tsp sea salt
21 -
1 tsp natural vanilla essence
22 -
5 tbsp salted butter, softened (70 g)
23 -
200 g (1 cup) sugar
# Instructions:
01 -
In a small pan, gently melt salted butter. Toss in pecans and toast for 3-4 minutes until they smell nutty. Pull out 1/4 cup pecans to save for garnish. Separately, heat unsalted butter in a pot until it turns golden brown and fragrant (5-6 minutes). Let it cool, then chill till it's set but still soft.
02 -
Use a mixer to beat the cream cheese until fluffy. Crack in the egg and yolk, mixing till smooth. Add icing sugar bit by bit and fully combine. Put aside for later.
03 -
Set your oven at 350°F and prep a 9-inch springform pan with parchment and grease. Stir dry ingredients in one bowl. Cream sugar and the cooled browned butter together 'til light. Add eggs, vanilla, and bourbon, mixing briefly. Gradually fold in the flour mixture along with buttermilk, stirring till smooth.
04 -
Pour batter into your pan, throw on toasted pecans, then spoon the cream cheese topping over it. Bake 40-45 minutes, checking for a shiny middle and firm edges. Fully cool (about 45 minutes), then chill for 2 hours.
05 -
In a small pot over low-medium heat, melt sugar slowly until fully liquid and golden. Add softened butter, stirring quickly. Mix in warmed cream, stirring like crazy if it separates. Bring up the heat a little if needed. Add a pinch of salt and vanilla. Let simmer 2-3 minutes before cooling completely.
06 -
Pop the cake out of its pan and onto a nice platter. Drizzle chilled caramel sauce all over it, then sprinkle on the pecans you saved earlier. Serve at room temp.
# Notes:
01 -
Browning butter creates a distinct nutty taste that makes the cake richer.
02 -
Let the caramel cool down fully before drizzling it. This avoids it smudging the cream cheese layer.