Salted Caramel Pecan Buttermilk Cake

Salted Caramel Pecan Buttermilk Cake

Ingredients

Cake
  • 1/4 c butter (very soft)
  • 1 c light brown sugar (packed)
  • 1 egg
  • 1 c buttermilk
  • 1 t vanilla extract
  • 1.5 c AP flour
  • 1 t baking soda
  • 1/2 t salt
    • Topping
  • 3 T butter (melted)
  • 1/2 light brown sugar (packed)
  • 2 T cream (half and half will do)
  • 1/4 t salt
  • 1 c diced pecans
  • salt flakes (if desired)

    • Directions

    1. Preheat oven to 350 F.
    2. Spray a 9-inch round cake pan with non-stack spray and line bottom with parchment paper.
    3. Stir together butter and brown sugar until combined (will not be creamy).
    4. Add egg and stir until smooth.
    5. Stir in buttermilk and vanilla until smooth.
    6. Add flour, soda and salt and stir to combine.
    7. Pour batter into prepared pan.
    8. Bake for 25-30 minutes (until toothpick comes out clean). 10 minutes before done, make the topping.
    9. Stir butter and brown sugar to combine.
    10. Add cream, salt and pecans and stir to combine. The mixture will be thick.
    11. After the cake has baked for 30 minutes, spread the topping on top and return to oven.
    12. Bake for another 10 minutes (total baking time of 40 minutes).
    13. Remove cake and allow to cool for 20 minutes in the pan.
    14. Sprinkle with flaky salt (if desired).
    15. Serve.

    Category

  • Dessert

    • Keywords

  • Buttermilk
  • Cream
  • Pecans

    • C u i s i n e S c h u l z