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Salted Pecan Cake
Salted Pecan Cake
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Indulgent salted pecan cake: Gooey pecan topping over soft yellow cake. Perfect for dinner parties, gifting, or selfish indulgence. Your secret is safe with us!
Ingredients:
  • 2 large eggs
  • 2 tablespoon Golden Syrup
  • For the topping:
  • 1/2 cup (110 g) salted butter
  • 1 cup (200 g) firmly packed golden brown sugar
  • 3 tablespoons Golden Syrup (or light corn syrup)
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon bourbon (optional)
  • 1 cup (120 g) chopped pecans, toasted
  • For the cake:
  • 1 1/2 cups (150g) sifted cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup (110g) unsalted butter, at room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) firmly packed golden brown sugar
  • 2/3 cup (160g) sour cream
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp Maldon (flaky) sea salt
Instructions:
  • Prepare the pan and heat the oven: Place a rack in the center of the oven and preheat to 350°F (180°C). Grease a 9-inch (23cm) round cake pan with nonstick cooking spray and set aside.
  • Prepare the topping by melting salted butter in a saucepan over medium-high heat until it turns golden and starts bubbling. Then, add brown sugar and golden syrup, and stir over medium heat until the sugar melts and bubbles.
  • Once the mixture reaches a boil, cook for exactly 1 minute while stirring constantly. Use a timer to keep track of the time with precision. (Note: Overcooking will cause the caramel to harden on the cake.) Take the mixture off the heat and mix in the vanilla, bourbon (if preferred), and pecans. Promptly pour the mixture into the prepared pan and spread it evenly using a small spatula. Set it aside.
  • Prepare the cake batter: Combine sifted flour, baking powder, and sea salt in one bowl. In another bowl, use a mixer to beat butter, granulated sugar, and brown sugar until fluffy. Mix in eggs one at a time, then add golden syrup, sour cream, and vanilla. Gently fold in the flour mixture until just combined. Spread the batter evenly in the pan.
  • Bake the cake until a wooden skewer inserted in the center comes out clean, about 25-30 minutes.
  • To serve, let the cake cool in the pan for 5 minutes on a wire rack. Then invert the cake onto a serving plate. If any caramel or nuts stick to the pan, use a spatula to spread them over the cake. Sprinkle Maldon sea salt on top and serve warm in thick wedges.

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