Butter Pecan Poke Cake
Makes 1 (13x9-inch) cake
  • 1¾ cups (385 grams) firmly packed light brown sugar
  • ¾ cup (170 grams) unsalted butter, melted
  • 3 large eggs (150 grams)
  • 1 tablespoon (13 grams) vanilla extract
  • 3 cups (375 grams) all-purpose flour
  • 1 tablespoon (15 grams) baking powder
  • 1 teaspoon (5 grams) baking soda
  • 1 teaspoon (3 grams) kosher salt
  • 1 cup (240 grams) sour cream
  • 1½ cups (360 grams) whole milk, divided
  • 1 cup (113 grams) Schermer Pecans Medium Pecan Pieces
  • 1 (13.4-ounce) can (380 grams) dulce de leche
  • 2 tablespoons (30 grams) bourbon
  • Cream Cheese Frosting (recipe follows)
  • Garnish: Schermer Pecans Medium Pecan Pieces
  1. Preheat oven to 350°F (180°C). Line a 13x9-inch baking pan with parchment paper, letting excess extend over sides of pan.
  2. In a large bowl, whisk together brown sugar and melted butter until combined. Add eggs and vanilla, whisking until well combined.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a small bowl, whisk together sour cream and ½ cup (120 grams) milk. Gradually add flour mixture to sugar mixture alternately with sour cream mixture, beginning and ending with flour mixture, stirring just until combined after each addition. Fold in pecan pieces. Pour batter into prepared pan, smoothing top with an offset spatula.
  4. Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Let cool in pan for 20 minutes.
  5. In a small saucepan, heat dulce de leche and remaining 1 cup (240 grams) milk over medium heat, stirring occasionally, just until steaming, smooth, and combined. (Do not boil.) Remove from heat, and stir in bourbon.
  6. Using a wooden skewer, poke cake all over at about ½-inch intervals. Slowly pour dulce de leche mixture, about ½ cup at a time, over cake. Refrigerate for 3 to 4 hours.
  7. Invert cake onto a wire rack; remove parchment paper, and invert onto serving platter or baking sheet. Top with Cream Cheese Frosting, and garnish with pecan pieces, if desired. Refrigerate until ready to serve.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/butter-pecan-poke-cake/