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Brown Butter Pecan Cake

A slice of moist Brown Butter Pecan Cake, drizzled with glaze and topped with pecans.
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A rich and nutty cake featuring the deep flavor of brown butter and the satisfying crunch of pecans, perfect for holidays and celebrations.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup chopped pecans, toasted
  • For the Brown Butter Glaze:
  • 1/2 cup (1 stick) unsalted butter
  • 2 cups powdered sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped pecans, for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan or a 9×13 inch baking pan.
  2. In a medium saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns a nutty brown color and smells fragrant. Remove from heat and let cool slightly.
  3. In a large bowl, cream together the browned butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  7. Gently fold in the toasted chopped pecans.
  8. Pour the batter into the prepared pan and spread evenly.
  9. Bake for 30-35 minutes for a Bundt cake, or 35-40 minutes for a 9×13 inch pan, or until a wooden skewer inserted into the center comes out clean.
  10. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
  11. While the cake cools, prepare the glaze: In a small saucepan, melt the butter over medium heat until browned. Remove from heat and let cool slightly.
  12. In a medium bowl, whisk together the powdered sugar and milk until smooth. Stir in the browned butter and vanilla extract.
  13. Once the cake is completely cool, drizzle the glaze over the top. Garnish with additional chopped pecans.

Notes

  • To toast pecans, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or until fragrant.
  • This cake can be made ahead and stored at room temperature, tightly covered, for up to 3 days.
  • For a frosting instead of a glaze, you can make a cream cheese frosting or a simple buttercream.

Nutrition

Find it online: https://delicerecipe.com/brown-butter-pecan-cake/