Ingredients
Equipment
Method
- Soften 1 stick of unsalted butter in a stand mixer bowl. Preheat your oven to 350°F and place 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 until fragrant, about 6 minutes. Remove from oven and let cool. While the pecans cool, prepare the caramel.
- Melt the remaining 1 stick of unsalted butter in a medium saucepan over medium heat. Add the brown sugar, corn syrup, and heavy cream. Stir until the brown sugar dissolves. Increase heat to medium-high and bring to a boil. Boil, stirring constantly, for 1 minute. Pour the caramel into the prepared baking pan and sprinkle the toasted pecans evenly over the caramel.
- In a medium bowl, whisk together the flour, baking powder, kosher salt, and nutmeg.
- Add the granulated sugar to the softened butter in the 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, mixing well after each addition. Stir in the sour cream and vanilla extract. Reduce 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 evenly. Bake for 35 to 40 minutes, or until a skewer inserted into the center comes out with a few moist crumbs. Place the cake on a wire rack and let it cool for 5 minutes.
- Run a thin knife around the edge of the cake to loosen it. Place a large serving platter over the cake pan. Carefully holding both the platter and the pan, flip them over in one motion. Remove the pan. If any pecans or caramel stick to the pan, scrape them onto the cake with a spatula.
- Let the cake cool for another 5 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
Use pecan halves and chop them yourself, as pre-chopped pieces are too small. Walnuts can be substituted for pecans. Leftover cake can be stored in a covered container at room temperature for 1-2 days. Reheat in a 300°F oven until warm.