Ingredients
Equipment
Method
- Place 1 stick of the unsalted butter in the bowl of a stand mixer and let it soften at room temperature. Arrange an oven rack in the middle and heat the oven to 350°F. Coat an 8 or 9-inch square baking pan with cooking spray.
- Coarsely chop 2 cups of pecan halves. Place them on a rimmed baking sheet and bake until fragrant and toasted, about 6 minutes. Set the pecans aside to cool. While they cool, make the caramel.
- Melt the remaining 1 stick of unsalted butter in a medium saucepan over medium heat. Add 1 cup of packed dark brown sugar, 1/3 cup of dark corn syrup, and 1/4 cup of heavy cream. Stir until the brown sugar melts. Increase the heat to medium-high and bring the mixture to a boil. Boil, stirring constantly, for 1 minute. Immediately pour the caramel into the prepared baking pan. Sprinkle the toasted pecans evenly over the caramel layer.
- Place 1 1/2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of kosher salt, and 1/8 teaspoon of ground nutmeg in a medium bowl and whisk to combine the dry ingredients.
- Add 1 cup of granulated sugar to the bowl with the softened butter. Beat with the paddle attachment on medium speed until smooth and creamy, 3 to 4 minutes. Beat in 2 large eggs one at a time, beating well after each addition. Beat in 2/3 cup of sour cream and 1 teaspoon of vanilla extract.
- Reduce the mixer speed to low. Beat in the flour mixture in three additions, mixing just until evenly combined and a thick batter forms, 2 to 3 minutes.
- Dollop the batter into the baking pan and spread it evenly over the pecans. Bake until a skewer inserted into the center of the cake comes out with just a few moist crumbs attached, 35 to 40 minutes. Place the cake on a wire rack and let it cool for about 5 minutes.
- Run a thin knife around the edge of the cake to loosen it from the pan. Invert a large serving platter over the cake. Grasping both the platter and the baking pan, flip both over in one motion. Remove the pan. If any nuts or syrup remain in the pan, use a spatula to scrape them back onto the cake.
- Let the cake cool 5 minutes more for the topping to set. Cut into squares and serve warm. This cake is best served the day you bake it.
Nutrition
Notes
If you do not have pecan halves, you can use walnuts instead. Pre-chopped pecans are often too small for this recipe, so chop the halves yourself for the best texture. Leftover cake can be stored for a day or two in a tightly covered container at room temperature. Reheat leftovers in a 300ºF oven until warmed through.