Brown Butter Pecan Cake with Vanilla Glaze

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 cup chopped pecans, toasted
• For the glaze: 1 1/2 cups powdered sugar
• 2 tablespoons unsalted butter, softened
• 1/2 teaspoon vanilla extract
• 1-2 tablespoons milk

Steps

1. 1 Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. 2 In a small saucepan, melt butter over medium heat until it turns golden brown. Set aside to cool.
3. 3 Whisk together flour, granulated sugar, brown sugar, baking soda, and salt in a large bowl.
4. 4 Beat in the eggs and vanilla extract until combined.
5. 5 Gradually add the brown butter and mix until smooth. Stir in the buttermilk.
6. 6 Fold in the toasted pecans.
7. 7 Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. 8 For the glaze, whisk powdered sugar, softened butter, vanilla extract, and enough milk to reach drizzling consistency.
9. 9 Let cake cool for 10 minutes in the pan, then transfer to a wire rack.
10. 10 Drizzle the glaze over the warm cake.
11. 11 Serve and enjoy!

Equipment

• 9-inch round cake pan
• Mixing bowls
• Whisk
• Saucepan
• Wire rack

Variations

• Add a layer of caramel sauce between the cake and glaze for extra indulgence.
• Substitute half the pecans with chocolate chips for a chocolate-pecan twist.

Substitutions

• If you don't have buttermilk, use 1/2 cup milk with 1 tablespoon lemon juice or vinegar, let sit for 5 minutes.
• Use almond milk for a dairy-free option.

Pairings

• Serve alongside a fruit salad for a balanced dessert.
• Perfect for holiday gatherings with family and friends.

Nutrition

Tips

• To toast pecans, spread them on a baking sheet and bake at 350°F for 8-10 minutes.
• For a richer flavor, use high-quality vanilla extract.

Storage

Store covered at room temperature for up to 2 days. Reheat individual slices in a 300°F oven for 5-10 minutes.

Freezing: This cake freezes well wrapped tightly in plastic wrap and foil for up to 1 month. Thaw at room temperature.

Serving Suggestions

• Serve with a scoop of vanilla ice cream for a decadent treat.
• Pair with a hot cup of coffee or tea.

FAQ