Gooey Butter Pecan Cake (Print Version)

# Ingredients:

→ Brown Butter and Toasted Pecans

01 - 28 g (2 tablespoons) salted butter
02 - 140 g (1 1/4 cups) pecans, finely chopped
03 - 112 g (1/2 cup) unsalted butter

→ Topping with Cream Cheese

04 - 226 g (8 ounces) softened cream cheese
05 - 1 large egg, at room temperature
06 - 1 egg yolk, at room temperature
07 - 325 g (2 1/2 cups) powdered sugar

→ For the Batter

08 - 141 g (1 cup plus 2 tablespoons) plain flour
09 - 3/4 teaspoon baking powder
10 - 1/8 teaspoon baking soda
11 - 1/4 teaspoon fine salt
12 - 150 g (3/4 cup) white sugar
13 - Use brown butter prepared earlier
14 - 1 whole egg, softened
15 - 1 soft egg yolk
16 - 1 1/2 teaspoons vanilla extract
17 - 1 tablespoon bourbon (optional)
18 - 120 ml (1/2 cup) buttermilk at room temperature

→ Sweet Caramel Sauce

19 - 200 g (1 cup) white sugar
20 - 70 g (5 tablespoons) softened salted butter
21 - 120 ml (1/2 cup) warmed heavy cream
22 - 1 teaspoon vanilla extract
23 - Salt, to taste (1/4 to 1/2 teaspoon)

# Instructions:

01 - In a small pan, melt salted butter over a medium flame. Add pecan pieces and toast them for a few minutes until they smell fragrant. Scoop out 1/4 cup to use as garnish later. In another pan, cook unsalted butter over medium heat, stirring, until it gets golden and nutty, which takes 5-6 minutes. Let it cool, then chill until it's solid but still easy to work with.
02 - Soften the cream cheese by beating it until smooth and creamy. Mix in the whole egg and yolk until they blend nicely. Gradually stir in powdered sugar a bit at a time until everything is combined. Put aside for now.
03 - Heat your oven to 350°F. Prepare a 9-inch springform pan by greasing it and placing parchment on the bottom. Stir together the dry ingredients until mixed. Beat white sugar and brown butter until it's pale and fluffy. Incorporate the eggs, vanilla, and bourbon (if using) until smooth. Add the dry mix and buttermilk a little at a time, alternating, until the batter is creamy.
04 - Spread the batter evenly into your prepared pan. Sprinkle on the toasted pecans, then spoon the cream cheese mix over the top. Bake for 40 to 45 minutes, or until the edges look golden and the middle appears shiny. Let it cool for 45 minutes, then refrigerate for a couple of hours before serving.
05 - In a regular saucepan, heat sugar over medium-low until it melts entirely and gains a golden color. Lower the heat and stir in the softened butter quickly. Pour in the heavy cream, stirring really fast to mix completely. If it starts separating, turn the heat up a bit and keep stirring. Add a pinch of salt, vanilla, and simmer for about 2 minutes. Let the sauce cool all the way down.
06 - Take your cake out of the pan and transfer it to a dish or cake stand. Drizzle on the cooled caramel sauce and sprinkle with the reserved pecan pieces. Serve at room temperature for the best taste.

# Notes:

01 - Cooking the butter until browned gives it a deliciously nutty depth, adding richness to the dish.
02 - Before pouring caramel on top, make sure it’s fully cooled down to avoid melting the cream cheese layer.

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