BUTTER PECAN CAKE

Intensity Notes: Browning butter requires vigilant watching (it goes from nutty to burnt in seconds). Reverse creaming requires a mixer but is very forgiving. Do not rush the cooling before glazing.

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Ingredients

For the Toasted Pecan Flour & Garnish

• 2 cups (240g) raw pecan halves

• 1 tablespoon (14g) unsalted butter, melted (for toasting)

For the Brown Butter Cake

• 1 cup (227g) unsalted butter (you will brown this)

• 2 ½ cups (315g) all-purpose flour, spooned and leveled

• 1 cup (120g) toasted pecan flour (from above; see method)

• 1 ½ teaspoons baking powder

• ½ teaspoon baking soda

• 1 teaspoon fine sea salt

• 1 ¾ cups (350g) granulated sugar

• 3 large eggs, room temperature

• 1 tablespoon vanilla extract

• 1 cup (240ml) full-fat buttermilk, room temperature

For the Brown Butter Praline Glaze

• ½ cup (113g) unsalted butter

• 2 cups (240g) powdered sugar, sifted

• ¼ cup (60ml) heavy cream, room temperature

• 1 teaspoon vanilla bean paste (or extract)

• ¼ cup (30g) reserved toasted pecans, chopped coarse

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Equipment Needed

• Stand mixer or hand mixer + large bowl

• 9×13-inch baking pan (or two 9-inch rounds)

• Light-colored saucepan (for browning butter)

• Parchment paper

• Wire cooling rack

• Kitchen scale (recommended)

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Instructions

Step 1: Toast the Pecans & Make Pecan Flour (15 min intensity: medium)

Preheat your oven to 350°F (175°C). Spread the raw pecan halves on a rimmed baking sheet. Drizzle with the 1 tablespoon melted butter and toss to coat. Toast for 8-10 minutes, stirring once halfway, until fragrant and lightly browned. Watch closely – nuts burn fast.

Remove from oven. Let cool for 10 minutes. Reserve ¼ cup of the prettiest pecan halves for garnish. Transfer the remaining 1 ¾ cups to a food processor. Pulse until it resembles a fine meal (do not over-process into pecan butter). You want a dry, flour-like texture. Set aside.

Step 2: Brown the Butter for the Cake (10 min intensity: high)

In the light-colored saucepan (this helps you see color changes), melt 1 cup of unsalted butter over medium heat. Stir occasionally. It will foam, then crackle, then foam again. Watch for golden-brown specks forming at the bottom. As soon as the butter smells nutty and turns deep amber (about 5-7 minutes after melting), remove from heat immediately.

Pour into a heatproof measuring cup. Scrape all the brown bits in. Let cool for 15 minutes until warm but not hot. Do not skip cooling – hot butter will scramble your eggs.

Step 3: Mix the Dry Ingredients (5 min intensity: low)

In a medium bowl, whisk together the all-purpose flour, toasted pecan flour, baking powder, baking soda, and salt. Set aside.

Step 4: Reverse Cream the Batter (10 min intensity: medium)

In your stand mixer fitted with the paddle attachment, combine the cooled brown butter (it should be opaque and slightly solidified but still soft – like softened butter) and the granulated sugar. Beat on medium speed for 2 minutes until lighter in color and fluffy.

Add the eggs one at a time, beating well after each addition. Scrape down the bowl. Add the vanilla extract.

Reduce speed to low. Add the dry ingredients in three additions, alternating with the buttermilk (begin and end with dry). Mix just until combined after each addition. Do not overmix – the batter will be thick and velvety.

Step 5: Bake (35-40 min intensity: low – oven does the work)

Preheat oven to 325°F (165°C) – note the temperature drop from earlier toasting. Grease your 9×13-inch pan and line the bottom with parchment.

Pour the batter into the pan and smooth the top. Bake for 35-40 minutes, rotating halfway through. A toothpick inserted in the center should come out with a few moist crumbs (not wet batter). The edges will be pulling away from the pan.

Let the cake cool in the pan on a wire rack for 15 minutes. Then turn out onto the rack (or leave in pan if serving directly) and cool completely, about 1 hour.

Step 6: Make the Brown Butter Praline Glaze (10 min intensity: high)

While the cake cools, make the glaze. In the same saucepan you used earlier (no need to wash), brown ½ cup butter the same way as before – medium heat until amber and nutty. Pour into a bowl, brown bits and all. Let cool 5 minutes.

Add the sifted powdered sugar, heavy cream, and vanilla. Whisk vigorously until smooth. It should be thick but pourable. If too thick, add 1 teaspoon cream at a time. If too thin, whisk in more powdered sugar.

Step 7: Glaze & Garnish (5 min intensity: low)

Once the cake is completely cool, pour the glaze over the top. Use an offset spatula to spread evenly to the edges. Immediately sprinkle with the reserved chopped toasted pecans.

Let the glaze set for at least 30 minutes before slicing.

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The Last of the Recipe (Final Assembly & Serving)

This cake is best served at room temperature. The glaze will crackle slightly when you slice it – that’s a sign of a proper praline finish. For clean slices, use a large chef’s knife wiped clean between cuts.

Storage: Keep covered at room temperature for up to 3 days. Refrigerate for up to 1 week (bring to room temp before serving). The glaze may soften in the fridge but will firm back up at room temperature.

Make-ahead tip: You can toast the pecans and make the pecan flour up to 1 week ahead. Store in an airtight container at room temperature. The cake itself freezes beautifully (unglazed) for up to 3 months. Glaze fresh after thawing.

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Nutrition Information

Per serving (1 slice, assuming 12 slices per 9×13 pan):