Salted Pecan Cake Recipes

SALTED PECAN CAKE RECIPE

Steps:

• Preheat oven and prepare the pan: Position a rack in the center of the oven. Preheat the oven to 350°F (180°C). Coat a 9-in (23-cm) round cake pan with nonstick cooking spray. Set aside.
• Make the topping: In a medium saucepan over medium-high heat, melt the salted butter. When the butter starts to bubble and turn golden, add the brown sugar and golden syrup. Decrease the heat to medium and stir until the sugar melts and starts to bubble. As soon as the mixture starts to boil, cook for
• minute exactly (set a timer!), stirring continuously. Be very careful with this timing. (Boiling for more than a minute will result in caramel that will harden on the cake and be difficult to slice.) Remove from the heat and stir in the vanilla, bourbon, and pecans. Pour immediately into the prepared pan, using a small spatula to spread in an even layer. Set aside.
• Make the cake batter: In a medium bowl, sift together the flour, baking powder, and fine sea salt. In a separate bowl, using an electric mixer set at medium speed, beat together the butter, granulated sugar, and brown sugar until light and fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in the golden syrup, sour cream, and vanilla. With a rubber or silicone spatula, fold in the flour mixture by hand just until the batter is combined and no streaks of white remain. Spoon the batter into the pan with the topping, smoothing it evenly with a spatula.
• Bake the cake: Bake for 25 to 30 minutes, until a wooden skewer inserted into the center of the cake comes out clean.
• Invert the cake and serve: Transfer the pan to a wire rack and let cool for 5 minutes. Invert the cake onto a serving plate. If any bits of caramel or nuts remain in the pan, simply scrape them from the pan and spread them over the cake with a spatula. (Do not scrape once the topping has cooled or else the bits will often become grainy.) Sprinkle the Maldon sea salt over the top of the cake. Serve the cake warm, cut into thick wedges.

SOUTHERN PECAN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
• Mix butter, milk, coconut milk, and vanilla extract together in a large bowl. Combine flour, sugar, cornstarch, baking powder, and salt in a separate bowl. Slowly mix into the milk mixture. Add egg yolks one at a time, beating well after each addition.
• Divide batter between the prepared cake pans.
• Bake cakes in the preheated oven until tops are golden yellow and spring back when lightly pressed, 25 to 30 minutes.
• Prepare frosting while cakes are baking. Combine sugar, evaporated milk, butter, egg yolks, and flour in a saucepan. Heat over medium-low, stirring constantly, until mixture starts to thicken. Add vanilla and stir for 1 minute. Pour in pecans; cook and stir for 2 minutes more.
• Remove frosting from heat and let cool. Remove cakes from the oven and set aside to cool, 20 to 30 minutes.
• Place 1 cooled cake layer on a serving plate. Cover with some of the cooled frosting. Top with the second cake layer. Frost top and sides with remaining frosting.