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Ingredients
Scale
- 2 tbsp (28 g) salted butter
- 1 1/4 cups (140 g) roughly chopped pecans
- 1/2 cup (112 g) unsalted butter
- 8 oz (226 g) cream cheese, at room temperature
- 2 large eggs, at room temperature (1 whole + 1 yolk)
- 2 1/2 cups (325 g) powdered sugar
- 1 cup + 2 tbsp (141 g) all-purpose flour, spooned and leveled
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 3/4 cup (150 g) granulated white sugar
- 1 1/2 tsp vanilla extract
- 1 tbsp bourbon (optional)
- 1/2 cup (120 ml) buttermilk, at room temperature
- 1 cup (200 g) granulated white sugar (for caramel)
- 5 tbsp (70 g) salted butter (for caramel), at room temperature
- 1/2 cup (120 ml) heavy cream, at room temperature
- 1 tsp vanilla (for caramel)
- 1/4–1/2 tsp salt (for caramel)
Instructions
- Melt 2 tbsp salted butter in a saucepan and toast the pecans for 3-4 minutes; reserve 1/4 cup for topping.
- Melt 1/2 cup unsalted butter until browned and let cool.
- Beat 8 oz cream cheese until smooth, add eggs, and mix in powdered sugar.
- Preheat oven to 350°F (175°C), prepare the pan, and mix dry ingredients.
- Cream together browned butter and sugar, add eggs and vanilla.
- Alternate adding dry ingredients and buttermilk to the mixture.
- Pour batter into the pan, top with pecans, and cover with cream cheese mixture.
- Bake for 40-45 minutes; let cool before refrigerating for 2 hours.
- Make caramel by melting sugar until golden, adding butter, cream, vanilla, and salt.
- Remove cake, pour caramel over it, and top with reserved pecans.
Notes
Ensure all ingredients are at room temperature for better mixing.
Watch the caramel closely to prevent burning.
Store leftovers in an airtight container in the fridge.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 35
- Sodium: 300
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 2
- Protein: 6
- Cholesterol: 85