Ingredients
Equipment
Method
- Soften 1 stick of unsalted butter in the bowl of a stand mixer. Preheat your oven to 350°F (175°C) and arrange a rack in the middle. Coat an 8 or 9-inch square baking pan with cooking spray.
- Coarsely chop the pecan halves. Spread them on a baking sheet and toast in the oven for about 6 minutes until fragrant. Set aside to cool. While the pecans cool, prepare the caramel.
- Melt the remaining 1 stick of unsalted butter in a medium saucepan over medium heat. Stir in the dark brown sugar, dark corn syrup, and heavy cream until the sugar dissolves. Increase the heat to medium-high and bring the mixture to a boil. Boil, stirring constantly, for 1 minute. Pour the caramel immediately into the prepared baking pan and sprinkle the toasted pecans evenly over the caramel.
- In a medium bowl, whisk together the all-purpose flour, baking powder, kosher salt, and ground nutmeg.
- Add the granulated sugar to the softened butter in the stand mixer bowl. Beat with the paddle attachment on medium speed until smooth and creamy, about 3 to 4 minutes. Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Mix in the sour cream and vanilla extract. Reduce the mixer speed to low and gradually add the flour mixture in three additions, mixing just until combined and a thick batter forms, about 2 to 3 minutes.
- Dollop the cake batter into the baking pan over the pecans and spread it evenly. Bake for 35 to 40 minutes, or until a skewer inserted into the center comes out with a few moist crumbs attached. Place the cake on a wire rack to cool for about 5 minutes.
- Run a thin knife around the edge of the cake to loosen it from the pan. Place a large serving platter over the cake and carefully invert the pan and platter together in one motion. Remove the pan. If any pecans or caramel stick to the pan, use a spatula to scrape them onto the cake.
- Let the cake cool for 5 more minutes to allow the topping to set. Cut into squares and serve warm. This cake is best enjoyed the day it is baked.
Nutrition
Notes
For best results, use pecan halves and chop them yourself, as pre-chopped pieces may be too small. You can substitute walnuts for pecans if desired. Leftover cake can be stored in a tightly covered container at room temperature for one to two days. To reheat, place in a 300°F oven until warmed through.