Description
Gooey Butter Pecan Cake is a rich dessert featuring a moist, buttery cake base topped with a gooey pecan filling, offering a delightful sweet and nutty flavor.
Ingredients
Scale
- 2 tablespoons salted butter (28 g)
- 1 1/4 cups chopped pecans (140 g)
- 1/2 cup unsalted butter, softened (112 g)
- 8 ounces cream cheese, softened (226 g)
- 1 whole egg, softened
- 1 egg yolk, softened
- 2 1/2 cups icing sugar (325 g)
- 1 cup plus 2 tablespoons all-purpose flour (141 g)
- 3/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar (150 g)
- 1/2 cup buttermilk, softened (120 ml)
- 1 1/2 teaspoons vanilla essence
- 1 tablespoon optional bourbon
- 5 tablespoons salted butter, softened (70 g)
- 1/2 cup heavy cream, softened (120 ml)
- 1 teaspoon vanilla essence
- 1/4 to 1/2 teaspoon salt
Instructions
- Prepare Toasted Pecans and Brown Butter: In a small saucepan over medium heat, melt 2 tablespoons of salted butter. Add the chopped pecans, toasting them for 3-4 minutes until fragrant. Once done, remove from heat and let them cool. Reserve 1/4 cup of the pecans for topping later. In a separate pot, melt an additional 1/2 cup of salted butter over medium heat until it comes to a simmer. Continue to heat until the butter foams and turns a deep brown color, about 5-6 minutes. Transfer to a bowl and refrigerate until solid but still malleable.
- Make the Gooey Cream Cheese Topping: In a large mixing bowl, beat 8 ounces of softened cream cheese on medium-high speed until smooth, about 1-2 minutes. Add in 1 whole egg and 1 egg yolk; mix until combined. Gradually sift in 2 1/2 cups of icing sugar, mixing on low then medium speed until fully incorporated. Set this aside, as it will create the delicious topping for your cake.
- Prepare the Cake Batter: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a small bowl, whisk together 1 cup plus 2 tablespoons of all-purpose flour, 3/4 teaspoon baking powder, 1/8 teaspoon baking soda, and 1/4 teaspoon salt; set aside. In a large bowl or stand mixer with a paddle attachment, cream together 3/4 cup of granulated sugar and the cooled browned butter on high speed until fluffy, about 1-2 minutes. Incorporate 1 whole egg, 1 egg yolk, and 1 1/2 teaspoons of vanilla essence, mixing on medium-high speed until smooth and pale. Gradually add in the dry flour mixture and 1/2 cup of buttermilk, mixing on low speed until the batter is nice and smooth.
- Assemble and Bake the Cake: Pour the cake batter into the prepared pan and sprinkle the toasted pecans over the top. Finally, spread the cream cheese mixture evenly over the batter using a mini offset spatula. Bake for 40-45 minutes, or until the center of the cake is shiny and gives a slight jiggle while the edges are light golden. Cool the cake on a wire rack for 45 minutes, then refrigerate for 2 hours to set.
- Make the Caramel Sauce: While the cake cools, in a large saucepan, heat 1 cup of granulated sugar over medium-low heat. Stir occasionally until the sugar melts and turns golden, around 20 minutes. Reduce the heat to low once mostly melted. Add 5 tablespoons of softened butter and stir quickly to combine, then add 1/2 cup of heavy cream. Quickly stir to incorporate, adjusting heat slightly if separation occurs. Mix in 1/4 to 1/2 teaspoon salt and some 1 teaspoon vanilla essence, letting it simmer on low for another 2-3 minutes. Set aside to cool completely.
- Finish and Serve the Cake: Once the cake has cooled, remove it from the springform pan and place it on a serving platter. Pour the cooled caramel sauce generously over the cake, spreading it evenly. Top with the reserved 1/4 cup of toasted pecans. The cake can be served at room temperature or allowed to sit out for about an hour if it was prepared the day before.