Salty Buttermilk Pecan Caramel Cake

Equipment Needed:

2 bowls
9 inch cake pan (at least 2” tall)
Parchment paper

For the cake:

4 tbsp (half stick) very soft butter
1 cup brown sugar (turbinado sugar works well here too!)
1 egg
1 cup buttermilk
½ tsp cinnamon
1 tsp baking soda
½ tsp salt
1 ½ cups all purpose flour

For the topping:

4 tbsp (half stick) very soft butter
½ cup brown sugar
2 tbsp cream
½ cup diced or crushed pecans

Instructions

With the cake ingredients:

1. Preheat oven to 350F
2. Lightly coat cake pan with butter and line the bottom with parchment paper
3. Beat butter and brown sugar together until fully combined (not fluffy)
4. Add buttermilk and mix until combined
5. Add remaining ingredients (cinnamon, baking soda, salt and flour) over top and mix until fully combined.
6. Pour the batter into the pan, and bake for 30 minutes. At the 30 minute mark you will add the topping and bake for an additional 10 minutes

While you wait for the cake to bake, make the topping:

1. Mix together the butter and sugar
2. Add the cream and pecan pieces and mix
3. Glaze will be thick and kind of awkward: this will sort itself out on the cake!

After the cake has baked for 30 minutes:

1. Pour the topping mixture over the partially baked cake, aiming for an even spread of the topping across the top of the cake
2. Return cake to oven and bake for an additional 10 minutes
3. Remove cake from the oven (sprinkle some sea salt on top at this point if you want an extra pop) and allow to cool for 20 minutes in the pan.

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