Browned Butter-Pecan Cake
 
Makes 1 (9-inch) cake
Ingredients
  • 3 cups (681 grams) European-style unsalted butter*, cubed
  • 1¾ cups (385 grams) firmly packed light brown sugar
  • 3 large eggs (150 grams), room temperature
  • 2 teaspoons (12 grams) vanilla bean paste
  • 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, room temperature
  • ½ cup (120 grams) whole milk, room temperature
  • 1 cup (113 grams) chopped toasted pecans
  • Browned Butter-Pecan Frosting (recipe follows)
  • Garnish: chopped toasted pecans
Instructions
  1. Preheat oven to 350°F (180°C). Spray 2 (9-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper.
  2. In a light-colored metal 9-inch saucepan, cook butter over medium heat, stirring frequently, until butter solids are golden brown and nutty in aroma, 20 to 28 minutes. Stir, and pour ¾ cup (156 grams) browned butter into a 1-cup glass measuring cup. Let cool until just warm to the touch, about 15 minutes. Pour remaining browned butter into a 13x9-inch glass baking dish; refrigerate until solid, about 2 hours, and reserve for frosting.
  3. Assemble Ankarsrum mixer with plastic bowl and single wire whisks. Place ¾ cup (156 grams) browned butter, brown sugar, eggs, and vanilla bean paste in bowl, and beat at high speed (6 o’clock) for 4 minutes. Scrape sides of bowl.
  4. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a small bowl, whisk together sour cream and milk. With mixer on low speed (12 o’clock), gradually add flour mixture to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture, beating until combined after each addition. Fold in pecans. Divide batter between prepared pans (about 766 grams each). Tap pans on a kitchen towel-lined counter several times to settle batter and release any air bubbles.
  5. Bake until a wooden pick inserted in center comes out clean, 28 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  6. Level cooled cake layers slightly, if desired. Place 1 cake layer on a serving plate. Spread 1¾ cups (411 grams) Browned Butter-Pecan Frosting on top. Top with remaining cake layer. Spread a very thin layer of frosting all over top and sides of cake to crumb coat; refrigerate for 30 minutes.
  7. Spread remaining Browned Butter-Pecan Frosting on top and sides of cake. Garnish with pecans, if desired.
Notes
*European-style butter often contains more butterfat and less water than American-style.
Recipe by Bake from Scratch at https://bakefromscratch.com/browned-butter-pecan-cake/