Recipe Index

Ingredients

• Nonstick vegetable oil spray or unsalted butter, for the pan
• 8 oz raw pecan halves (about 2 cups)
• 2 1/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 1/2 tsp Diamond Crystal kosher salt (or 1 1/2 tsp Morton), for the cake
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp freshly grated nutmeg
• 3/4 cup (1 1/2 sticks) unsalted butter, melted, for the cake
• 3/4 cup whole milk
• 1 tsp vanilla bean paste or vanilla extract
• 3 large eggs
• For the topping: 1 cup packed dark brown sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces
• 1/2 cup heavy cream
• 1/4 cup bourbon or water
• 1/2 tsp Diamond Crystal kosher salt (or 1/4 tsp Morton)

Method

1. Preheat the oven to 350°F. Grease a 9-inch springform pan and line the base. Toast the pecans for 8 minutes until fragrant, cool, and chop roughly; reserve a handful for the top if you like.
2. Whisk the flour, granulated sugar, salt, baking powder, cinnamon, and nutmeg together. Whisk the melted butter, milk, vanilla, and eggs in another bowl.
3. Fold the wet ingredients into the dry until just combined, then fold in most of the chopped pecans. Pour into the pan.
4. Bake for 40-45 minutes until golden and a tester comes out clean. Cool for 15 minutes.
5. For the topping, melt the butter with the brown sugar, cream, bourbon, and salt in a saucepan and simmer for 3-4 minutes until thick and glossy.
6. Pour the warm topping over the cake, scatter with the reserved pecans, and leave to soak in for at least 20 minutes before releasing the pan and serving.

Total: 1 hour 30 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data