Pecan Cake

• servings: 8 servings

Ingredients

Nonstick vegetable oil spray or unsalted butter, room temperature (for pan)

8 oz. raw pecan halves (about 2 cups)

2¼ cups (281 g) all-purpose flour

1½ cups (300 g) granulated sugar

2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt

2 tsp. baking powder

1 tsp. ground cinnamon

½ tsp. freshly grated nutmeg

¾ cup (1½ sticks) unsalted butter

¾ cup whole milk

1 tsp. vanilla bean paste or vanilla extract

3 large eggs

1 cup (packed; 200 g) dark brown sugar

¾ cup (1½ sticks) unsalted butter, cut into 1" pieces

½ cup heavy cream

¼ cup bourbon or water

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

A 9"-diameter springform pan

Directions

Place a rack in middle of oven; preheat to 325°. Lay a sheet of parchment paper on base of pan. Place band on top and clamp sides shut so they hold parchment in place. Lightly coat parchment and sides of pan with nonstick vegetable oil spray or unsalted butter, room temperature. Toast 8 oz. raw pecan halves (about 2 cups) on a small rimmed baking sheet, tossing halfway through, until slightly darkened in color and fragrant (you want them on the lighter side as they will continue to toast later when you bake them on top of the cake), 8–10 minutes. Let cool.

Beat 2¼ cups (281 g) all-purpose flour, 1½ cups (300 g) granulated sugar, 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, 2 tsp. baking powder, 1 tsp. ground cinnamon, and ½ tsp. freshly grated nutmeg in the bowl of a stand mixer fitted with the paddle attachment on medium speed to combine, about 1 minute. Add ¾ cup (1½ sticks) unsalted butter; beat until mixture is sandy with no visible butter pieces remaining, about 45 seconds. Add ¾ cup whole milk and 1 tsp. vanilla bean paste or vanilla extract and beat until smooth and fluffy, about 2 minutes (this mixing time will help keep the cake from sinking later; don’t worry about overmixing). Add 3 large eggs one at a time, beating 30 seconds after each addition; batter should be smooth and creamy. Scrape into prepared pan and arrange pecans in a single layer on top, pressing in gently to adhere.

Set pan on a rimmed baking sheet and bake cake until a wooden tester inserted into the center comes out with only a few moist crumbs attached (don't worry if the cake puffs up a bit and is slightly domed; that's normal), 50–60 minutes. Transfer pan to a wire rack and let cake cool in pan.

While the cake is cooling, cook 1 cup (packed; 200 g) dark brown sugar, ¾ cup (1½ sticks) unsalted butter, cut into 1" pieces, ½ cup heavy cream, ¼ cup bourbon or water, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium saucepan over medium heat, whisking often, until thick enough to coat a spoon, 8–10 minutes. Let glaze cool.

Pour half of glaze over cake in pan. Let sit 15 minutes. Unmold cake; transfer to a cake stand or large plate. Serve with remaining glaze for drizzling over. Do Ahead: Cake can be made 2 days ahead. Cover cake and remaining glaze separately and chill. Let both sit at room temperature 1 hour before serving.