Sticky Butter Pecan Cake (Print Version)

# Ingredients:

→ Toasted Pecans and Brown Butter

01 - 2 tablespoons salted butter (28 g)
02 - 1 1/4 cups chopped pecans (140 g)
03 - 1/2 cup unsalted butter (112 g)

→ Cream Cheese Topping

04 - 8 ounces softened cream cheese (226 g)
05 - 1 whole egg at room temp
06 - 1 egg yolk at room temp
07 - 2 1/2 cups powdered sugar (325 g)

→ Cake Batter

08 - 1 cup plus 2 tablespoons plain flour (141 g)
09 - 3/4 teaspoon baking powder
10 - 1/8 teaspoon baking soda
11 - 1/4 teaspoon salt
12 - 3/4 cup white sugar (150 g)
13 - Browned butter from previous step
14 - 1 whole egg at room temp
15 - 1 egg yolk at room temp
16 - 1 1/2 teaspoons vanilla extract
17 - 1 tablespoon bourbon if you want
18 - 1/2 cup room temp buttermilk (120 ml)

→ Caramel Sauce

19 - 1 cup white sugar (200 g)
20 - 5 tablespoons room temp salted butter (70 g)
21 - 1/2 cup room temp heavy cream (120 ml)
22 - 1 teaspoon vanilla extract
23 - 1/4 to 1/2 teaspoon salt

# Instructions:

01 - Heat butter in a small pot over medium heat, then toss in pecans. Cook for 3-4 minutes till they smell good. Save 1/4 cup pecans for the finishing touch. In another pot, cook butter till it turns golden and smells nutty, around 5-6 minutes. Let it cool down and stick it in the fridge till it's firm but still soft.
02 - Whip the soft cream cheese till it's fluffy. Add in the egg and yolk, mixing well. Slowly add the powdered sugar while mixing until everything's smooth and well mixed. Put it aside for now.
03 - Get your oven hot at 350°F. Grease a 9-inch springform pan and stick parchment on the bottom. Mix all the dry stuff together. Beat the sugar and cooled brown butter till light and fluffy. Throw in eggs, vanilla, and bourbon if using, then mix till it's pale. Switch between adding dry mix and buttermilk, stirring until just smooth.
04 - Dump the batter into your pan. Scatter most of the pecans on top, then spread the cream cheese mix over everything. Bake for 40-45 minutes until the middle looks glossy and edges turn golden. Let it cool for 45 minutes, then chill it for 2 hours.
05 - Warm sugar in a pot over medium-low heat, stirring now and then until it melts and turns amber. Turn heat down low and quickly mix in butter. Pour in heavy cream while stirring like crazy. If it splits, turn up the heat a bit and keep stirring. Add some salt and vanilla, let it bubble for 2-3 minutes, then cool it down completely.
06 - Pop the cake out of its pan and put it on a nice plate. Pour the cold caramel all over the top and sprinkle with those saved pecans. Best eaten when it's not cold from the fridge.

# Notes:

01 - The butter browning trick gives the cake a fancy nutty taste and makes it extra rich.
02 - Wait till the caramel's totally cool before you pour it on, or you'll melt the cream cheese part.

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