Butter Pecan Spoon Cake
, 6 to 8 servings
A one-bowl pecan batter cake baked under a cinnamon-nut topping, finished with warm brown-sugar toffee sauce.
| prepArrange rack in upper third of oven; preheat to 350°F / 175°C | ||||||
| prepGrease a 9-inch / 23 cm round cake pan with 1 tablespoon softened butter | ||||||
| 113 g unsalted butter, melted | Whisk until smooth | Whisk in flour; spread in pan | Toss pecans & spices; scatter | Bake 350°F / 175°C, 25 min | Spoon sauce over warm cake | Top with salt; serve with ice cream |
| 110 g packed light brown sugar | ||||||
| 120 ml heavy cream, at room temperature | ||||||
| 1 large egg, at room temperature | ||||||
| 1/2 tsp kosher salt (Diamond Crystal) or 1/4 tsp fine salt | ||||||
| 130 g all-purpose flour | ||||||
| 1 tsp baking powder | ||||||
| 90 g coarsely chopped toasted pecans (for the topping) | ||||||
| 1/2 tsp ground cinnamon | ||||||
| 1/4 tsp ground nutmeg | ||||||
| 43 g unsalted butter, softened (for the sauce) | Cook butter & sugar 5 min | Off heat, stir in cream & pecans | ||||
| 110 g packed light brown sugar (for the sauce) | ||||||
| 2 tbsp heavy cream, at room temperature (for the sauce) | ||||||
| 30 g coarsely chopped toasted pecans (for the sauce) | ||||||
| Flaky salt, for serving (optional) | ||||||
| Vanilla ice cream, for serving (optional) | ||||||
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