Butterscotch-Pecan Cake

Ingredients

  • 2 cup(s) pecan halves, toasted and chopped, plus more halves for garnish
  • ½ cup(s) heavy cream
  • ¼ teaspoon(s) coarse salt
  • ½ cup(s) light corn syrup
  • 3 ounce(s) (6 tablespoons) butter, cut into pieces
  • 2/3 cup(s) packed dark-brown sugar
  • ½ cup(s) confectioners' sugar, sifted
  • + 15 more ingredients
    • 20 ounce(s) cream cheese, softened
    • ½ teaspoon(s) coarse salt
    • 1 cup(s) heavy cream
    • 2 cup(s) packed dark-brown sugar
    • 1.25 cup(s) buttermilk, room temperature
    • 1 teaspoon(s) pure vanilla extract, combined with above1.25 teaspoon(s) rum, preferably golden or dark
    • 1.00 tablespoon(s) pure vanilla extract
    • 4.00 large eggs, room temperature
    • 2.50 cup(s) packed dark-brown sugar
    • 10.00 ounce(s) (2 ½ sticks) unsalted butter, softened
    • 2.50 teaspoon(s) coarse salt
    • ¾ teaspoon(s) baking soda
    • 1.25 teaspoon(s) baking powder
    • 3.75 cup(s) all-purpose flour
    • Vegetable oil cooking spray, for pans

1. Make the cakes: Preheat oven to 325 degrees F. Coat three 8-by-2-inch round cake pans with cooking spray, line with parchment, and coat parchment. Whisk flour, baking powder, baking soda, and salt in a medium bowl. 2. Beat butter and brown sugar with a mixer on medium-high speed until pale an...

View full recipe at SpringPad

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