Gooey Butter Pecan Cake
Servings 8 slices
Ingredients
**For the Buttered Pecans:**
- 2 tablespoons salted butter
- 1 ¼ cups roughly chopped pecans
**For the Brown Butter:**
- ½ cup unsalted butter
**For the Gooey Cream Cheese Layer:**
- 8 oz cream cheese at room temperature
- 1 egg at room temperature
- 1 egg yolk at room temperature
- 2 ½ cups powdered sugar
**For the Brown Butter Cake:**
- 1 cup + 2 tablespoons all-purpose flour spooned and leveled
- ¾ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- Brown butter from above
- 1 egg at room temperature
- 1 egg yolk at room temperature
- 1 ½ teaspoons vanilla extract
- 1 tablespoon bourbon optional
- ½ cup buttermilk at room temperature
**For the Salted Caramel Sauce:**
- 1 cup granulated sugar
- 5 tablespoons salted butter at room temperature
- ½ cup heavy cream at room temperature
- 1 teaspoon vanilla extract
- ¼-½ teaspoon salt
Instructions
**For the Buttered Pecans:**
- Melt the butter in a small saucepan over medium heat. Add chopped pecans.
- Toast pecans for 3-4 minutes until fragrant, then remove from heat and cool completely. Set aside ¼ cup of pecans for topping the cake later.
**For the Brown Butter:**
- Heat butter in a pot over medium heat until it melts and simmers. Continue to simmer until foamy and nutty-smelling, with brown bits forming at the bottom, about 5-6 minutes.
- Remove from heat and transfer to a small bowl. Chill in the fridge until solid but still soft.
**For the Gooey Cream Cheese Layer:**
- While the brown butter cools, beat cream cheese in a large mixing bowl on medium-high speed until smooth, 1-2 minutes.
- Add egg and egg yolk, mixing until combined.
- Gradually sift in powdered sugar, mixing until smooth. Set aside.
**For the Brown Butter Cake:**
- Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the granulated sugar and brown butter with an electric mixer on high speed until fluffy, about 1-2 minutes.
- Add egg, egg yolk, vanilla, and bourbon, mixing until smooth and pale, about 1-2 minutes.
- Add the flour mixture and buttermilk alternately to the wet ingredients, mixing on low speed until combined.
- Pour the batter into the prepared pan. Sprinkle toasted pecans over the batter. Pour the cream cheese mixture over the top, spreading evenly.
**Bake the Cake:**
- Bake for 40-45 minutes, until the center is slightly jiggly and the edges are golden brown.
- Cool the cake in the pan on a wire rack for 45 minutes, then transfer to the fridge to cool for 2 hours.
**For the Salted Caramel Sauce:**
- Heat granulated sugar in a large saucepan over medium-low heat. Stir occasionally until the sugar melts and turns golden, about 20 minutes.
- Add butter immediately and stir quickly until combined.
- Add heavy cream and stir quickly. If the mixture separates, increase the heat slightly and stir vigorously until smooth.
- Add salt and vanilla, stirring to combine.
- Let caramel cool completely before using.
**Assembling the Cake:**
- Once the cake is cool, remove it from the springform pan and place it on a serving plate.
- Pour caramel sauce over the top and spread evenly.
- Sprinkle with the reserved ¼ cup of toasted pecans and serve!
Notes
Serve the cake at room temperature. If made ahead, let it sit out for an hour before serving, then add the caramel and pecans.