Pecan Butterscotch Cake
Last monday, manage to bake pecan butterscotch cake for my love.. Ada orang dah mengidam nak makan since 2 weeks back but sadly secret recipe dah x produce.. Thanx to my love, farah, mama for the help... Ni resipi kat bawah.. Martha Stewart punyaaa mari...
- Vegetable oil cooking spray, for pans
- All-purpose flour- 3 3/4 cups
- Baking powder- 1 1/4 teaspoons
- Baking soda- 3/4 teaspoon
- Coarse salt- 2 1/2 teaspoons
- Unsalted butter, softened- 10 ounces (2 1/2 sticks)
- Packed dark-brown sugar- 2 1/2 cups
- Eggs, room temperature- 4 large
- Pure vanilla extract- 1 tablespoon plus 1 teaspoon
- Buttermilk, room temperature- 1 1/4 cups (PAKAI SUSU FULL CREAM + CUKA-1 tablespoon)
For making Butter scotch Sauce
- Packed dark-brown sugar- 1/3 cup
- Butter, cut into pieces- 1 1/2 ounces (3 tablespoons)
- Light corn syrup- 1/4 cup (KALO XDE PAKAI GULA PASIR + AIR)
- Coarse salt- 1/8 teaspoon
- Heavy cream- 1/4 cup (PAKAI SUSU FULL CREAM PON BOLEY)
For making Frosting:
- Unsalted butter (1 stick left whole, 2 sticks cut into small pieces, softened) - 12 ounces, (3 sticks)
- Packed dark-brown sugar- 2 cups
- Heavy cream- 1 cup
- Coarse salt- 1/2 teaspoon
- Cream cheese, softened- 20 ounces
- Confectioners’ sugar, sifted- 1/2 cup
For garnishing the cake:
- 2 cups pecan halves, toasted and chopped, plus more halves for garnish
Making the cakes:
- Preheat oven to 325 degrees.
- Coat three 8-by-2-inch round cake pans with cooking spray, line with parchment, and coat parchment.
- Whisk flour, baking powder, baking soda, and salt in a medium bowl.
- Beat butter and brown sugar with a mixer on medium-high speed until pale and fluffy, about 5 minutes.
- Beat in eggs, 1 at a time, beating well after each addition, then add vanilla.
- Reduce speed to low.
- Add flour mixture in 2 additions, alternating with buttermilk.
- Raise speed to medium-high, and beat for 2 minutes.
- Divide batter among pans.
- Bake cakes until golden brown and a fork inserted in centers come out clean, about 40 minutes.
- Transfer pans to wire racks, and let cool slightly.
- Invert cakes onto racks. Let cool.
Make the frosting:
- Melt 1 stick butter in a medium saucepan over medium heat until dark golden brown, about 10 minutes.
- Add brown sugar, cream, and salt, stirring until sugar dissolves.
- Bring to a boil, whisking constantly, and cook for 3 minutes.
- Transfer to a mixer bowl, and let cool.
- With machine running, add remaining butter, a few pieces at a time, and beat on low until incorporated.
- Raise speed to medium, and beat for 2 minutes.
- In another bowl, beat cream cheese and confectioners’ sugar on medium-high until fluffy and smooth, about 3 minutes.
- Add brown-butter mixture to cream cheese, and beat until smooth.
- Cover, and refrigerate until chilled, at least 2 hours (or overnight, beating on low speed before using).
Make the butterscotch sauce:
- Mix sugar, butter, corn syrup, and salt in a small saucepan over medium heat, and cook, stirring, until sugar dissolves.
- Bring to a boil, and cook for 2 minutes.
- Remove from heat, and whisk in cream.
- Return to heat, and cook for 2 minutes. Let cool slightly.
To assemble the cake:
- Trim tops of 2 cake layers and top and bottom of third (this will be the middle) to create flat exposed surfaces.
- Brush the butterscotch sauce on cut sides. Let cool.
- Spread 1 cup frosting on 1 layer, then place middle layer on top, sauce side down.
- Spread 1 cup frosting on middle layer, then place third layer on top, sauce side down.
- Spread 1 cup frosting on top and sides.
- Refrigerate until firm, about 1 hour.
- Using an offset spatula, spread remaining frosting on top and sides of cake.
- Press chopped pecans on sides, and garnish top with halves.