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Hey friends!
Do I have a treat for you today!
Get ready to dive into the world of dessert with my gooey butter pecan cake.
This cake is rich, sweet, and oh-so-decadent.
Every bite is a mix of creamy and crunchy goodness.
Perfect for parties or a cozy night in!
Let’s whip up this delightful dessert together!
Suggestions for Ingredient Substitution
For pecans, walnuts or almonds can be used as alternatives, offering similar texture and nutty flavors. These substitutions work well for those with pecan allergies or preferences for different nuts. Adjust quantities as needed based on personal taste.
Cream cheese can be replaced with mascarpone for a richer flavor or Greek yogurt for a tangier, lower-fat option. Use equal amounts of mascarpone, or reduce the quantity slightly when using Greek yogurt due to its higher moisture content.
All-purpose flour can be substituted with a gluten-free flour blend for those with gluten sensitivities. Use a 1:1 ratio, but be prepared to adjust liquid ingredients slightly as gluten-free flours may absorb moisture differently. Add xanthan gum if not included in the blend to help with binding and texture.
| Preparation Time | 30-45 minutes |
| Cooking Time | 60-70 minutes |
| Total Time | 90-115 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3900-4300
- Protein: 40-50 g
- Fat: 230-260 g
- Carbohydrates: 400-450 g
Ingredients
- 2 tablespoons salted butter (28 g)
- 1 1/4 cups chopped pecans (140 g)
- 1/2 cup unsalted butter (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)
- Browned butter from earlier step
- 1 whole egg, softened
- 1 egg yolk, softened
- 1 1/2 teaspoons vanilla essence
- 1 tablespoon optional bourbon
- 1/2 cup buttermilk, softened (120 ml)
- 1 cup granulated sugar (200 g)
- 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
Step 1: Prepare Toasted Pecans and Brown Butter
Start by melting butter in a small saucepan over medium heat and add in the chopped pecans.
Toast the pecans for 3-4 minutes until they are fragrant, then remove from the heat and let them cool completely.
Reserve 1/4 cup of the pecans to use as a topping later.
Next, add butter to a pot and heat over medium heat.
Allow the butter to melt and come to a simmer.
Continue to simmer until the butter becomes foamy, develops a nutty scent, and turns brown, which should take about 5-6 minutes.
Remove from heat, transfer to a small bowl, and refrigerate until solid but still malleable.
Step 2: Make the Gooey Cream Cheese Topping
In a large mixing bowl, beat cream cheese on medium-high speed until smooth, about 1-2 minutes.
Mix in the egg and egg yolk on medium speed until combined.
Gradually sift in the powdered sugar, mixing on low and then medium speed until fully combined.
Set this mixture aside.
Step 3: Prepare the Cake Batter
Preheat the oven to 350°F.
Grease a 9-inch springform pan and line the bottom with parchment paper.
In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt, then set aside.
In a large bowl or stand mixer fitted with a paddle attachment, cream together the sugar and the cooled browned butter on high speed until fluffy, approximately 1-2 minutes.
Add the egg, egg yolk, vanilla, and bourbon, mixing on medium-high speed until smooth and pale, around 1-2 minutes, scraping the bowl as necessary.
Gradually add the dry flour mixture and buttermilk to the wet ingredients, mixing on low speed until the batter is smooth.
Step 4: Assemble and Bake the Cake
Pour the cake batter into the prepared baking pan.
Sprinkle the toasted pecans over the batter, then evenly spread the cream cheese mixture on top using a mini offset spatula.
Bake for 40-45 minutes, or until the center is shiny, still has a slight jiggle, and the edges are a light golden brown.
Allow the cake to cool on a wire rack for 45 minutes before transferring to the refrigerator to chill for 2 hours.
Step 5: Make the Caramel Sauce
While the cake cools, prepare the caramel sauce by adding granulated sugar to a large saucepan and heating over medium-low heat.
Allow the sugar to melt, stirring occasionally, until golden, which should take about 20 minutes.
Reduce heat to low when most of the sugar has melted.
Add butter immediately, stirring quickly until combined, then add heavy cream and incorporate quickly.
If separation occurs, increase heat slightly and stir vigorously.
Add sea salt and vanilla, stirring to combine.
Let the caramel simmer on low for 2-3 minutes, then remove from heat and cool completely.
Step 6: Finish and Serve the Cake
Once the cake has cooled completely, remove it from the springform pan and transfer it to a serving platter.
Pour the cooled caramel sauce over the top of the cake, spreading it evenly with an offset spatula.
Sprinkle the reserved 1/4 cup of toasted pecans over the top.
Serve the cake at room temperature or allow it to sit out for an hour if prepared the day before to reach the optimal serving temperature.
