Gooey Butter Pecan Cake (Print Version)

# Ingredients:

→ Toasted Pecans and Brown Butter

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

→ Cream Cheese Topping

04 - 8 ounces cream cheese, softened (226 g)
05 - 1 whole egg, softened
06 - 1 egg yolk, softened
07 - 2 1/2 cups icing sugar (325 g)

→ Cake Batter

08 - 1 cup plus 2 tablespoons all-purpose flour (141 g)
09 - 3/4 teaspoon baking powder
10 - 1/8 teaspoon baking soda
11 - 1/4 teaspoon salt
12 - 3/4 cup granulated sugar (150 g)
13 - Browned butter from earlier step
14 - 1 whole egg, softened
15 - 1 egg yolk, softened
16 - 1 1/2 teaspoons vanilla essence
17 - 1 tablespoon optional bourbon
18 - 1/2 cup buttermilk, softened (120 ml)

→ Caramel Sauce

19 - 1 cup granulated sugar (200 g)
20 - 5 tablespoons salted butter, softened (70 g)
21 - 1/2 cup heavy cream, softened (120 ml)
22 - 1 teaspoon vanilla essence
23 - 1/4 to 1/2 teaspoon salt

# Instructions:

01 - Melt butter in a small saucepan over medium heat and add chopped pecans. Toast for 3-4 minutes until fragrant. Reserve 1/4 cup of pecans for topping. In a separate pot, brown butter over medium heat until nutty and golden, about 5-6 minutes. Cool and refrigerate until solid but malleable.
02 - Beat softened cream cheese until smooth. Mix in the egg and egg yolk until combined. Gradually sift in powdered sugar and mix until fully incorporated. Set aside.
03 - Preheat oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper. Whisk dry ingredients together. Cream granulated sugar and cooled browned butter until fluffy. Add eggs, vanilla, and bourbon, mixing until pale. Gradually add dry ingredients and buttermilk, mixing until smooth.
04 - Pour the batter into the prepared pan. Sprinkle with toasted pecans and spread the cream cheese mixture on top. Bake for 40-45 minutes, or until the center is shiny and the edges are golden. Cool for 45 minutes, then chill for 2 hours.
05 - Heat granulated sugar in a saucepan over medium-low heat until melted and golden, stirring occasionally. Reduce heat to low and add butter, stirring quickly. Add heavy cream and vigorously stir to combine. If separation occurs, increase heat slightly and stir vigorously. Add sea salt and vanilla, simmer for 2-3 minutes, then cool completely.
06 - Remove the cake from the springform pan and transfer to a serving platter. Drizzle the cooled caramel sauce over the cake and sprinkle with reserved pecans. Serve at room temperature.

# Notes:

01 - Browning butter adds a nutty flavor to the cake, enhancing its richness.
02 - Ensure the caramel sauce cools completely before drizzling it over the cake to prevent melting the cream cheese topping.

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