Description
A stunning dessert that combines rich flavors and textures with a delightful pecan topping.
Ingredients
- ½ cup (113 g) unsalted butter
- ¾ cup (150 g) brown sugar
- 1 tablespoon maple syrup (optional)
- 1½ cups (160 g) chopped pecans
- 1½ cups (190 g) all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- ½ cup (120 ml) milk or buttermilk
- 1 teaspoon vanilla extract
- ½ cup (113 g) unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan.
- Melt the unsalted butter and brown sugar in a saucepan over low heat until smooth. Add maple syrup if desired, and pour into the prepared cake pan. Sprinkle chopped pecans on top.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- In another bowl, beat eggs and granulated sugar until light and fluffy. Mix in milk (or buttermilk), vanilla, and melted butter.
- Fold the dry ingredients into the wet ingredients until just combined.
- Pour the batter over the pecans and bake for 35-40 minutes or until golden brown and a toothpick comes out clean.
- Allow cake to cool for 10-15 minutes before flipping onto a plate and serving warm or at room temperature.
Notes
For best results, use fresh pecans and avoid overmixing the batter.