Butter Pecan Treat (Print Version)

# Ingredients:

→ Pecans and the Brown Butter

01 - 1 1/4 cups pecans, finely chopped (140 g)
02 - 2 tablespoons butter with salt (28 g)
03 - 1/2 cup unsalted butter, softened (112 g)

→ Topping with Cream Cheese

04 - One softened block of cream cheese, 8 ounces (226 g)
05 - 1 whole egg at room temperature
06 - The yolk from one egg, softened
07 - 2 1/2 cups of powdered sugar (325 g)

→ Batter for the Cake

08 - 3/4 teaspoon baking powder
09 - 1/8 teaspoon baking soda
10 - Just under 1 teaspoon of table salt
11 - 1 cup and 2 tablespoons all-purpose flour (141 g)
12 - 3/4 cup white sugar (150 g)
13 - Use browned butter (made earlier)
14 - 1 whole egg, beaten and soft
15 - 1 yolk from another egg, softened
16 - Add 1 1/2 teaspoons of liquid vanilla
17 - Optionally, use 1 tablespoon bourbon
18 - 1/2 cup buttermilk, room temp (120 ml)

→ Caramel for Drizzling

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

# Instructions:

01 - Start by warming butter (salted) in a small saucepan over medium heat. Add the chopped pecans and stir while toasting for 3 to 4 minutes. You’ll know they’re ready once you smell the aroma. Put aside 1/4 cup pecans for garnish. Next, in another pan, heat unsalted butter over medium until it’s golden brown and smells nutty. This takes about 5-6 minutes. Cool it down and chill in the fridge until it’s still soft but solid.
02 - Beat your room-temp cream cheese using a mixer until it’s creamy and lump-free. Crack in the egg and egg yolk and mix until smooth. Slowly add the icing sugar, mixing well after each addition, until it’s fully blended. Keep this aside.
03 - Preheat your oven to 350°F. Line the base of a 9-inch springform pan with parchment and lightly grease the sides. Combine the dry ingredients (flour, baking powder, baking soda, salt, sugar) in one bowl. Cream together the sugar with your cooled, prepared brown butter in another bowl till it takes on a fluffy look. Incorporate the eggs (one at a time), vanilla, and bourbon if using. Gradually alternate adding dry ingredients and buttermilk, stirring until it’s smooth.
04 - Pour your batter into the prepared pan. Scatter the toasted pecans (not the reserved ones) across the top, then evenly spread on the cream cheese layer. Place in the oven for 40-45 minutes. The edges should turn golden while the center sets with a shiny finish. Let it cool for 45 minutes, then refrigerate for at least 2 hours to set properly.
05 - Over medium heat, melt the sugar slowly in a saucepan without stirring too much. Once it’s golden, turn the heat low and stir in the salted butter quickly. Add the heavy cream next, whisking like crazy so it combines. Got splitting? No problem – just apply gentle heat while stirring until it comes back together. Stir in salt and vanilla, letting it gently simmer for 2 to 3 minutes. Cool all the way before using.
06 - Once the cake is chilled and you’re ready to serve, take it out of the pan and onto a platter. Drizzle caramel over the top, then scatter the reserved pecans for a fancy finish. Enjoy your cake at room temp for best flavor!

# Notes:

01 - Browning your butter adds a deep, toasty flavor that makes the cake richer.
02 - Let the caramel cool completely so it doesn’t mess up the cream cheese topping when you drizzle it.

Back