Ingredients
– 2 tbsp salted butter for Buttered Pecans
– 1 1/4 cups roughly chopped pecans for Buttered Pecans
– 1/2 cup unsalted butter for Brown Butter
– 8 oz cream cheese (room temperature) for Gooey Cream Cheese Layer
– 1 egg (room temperature) for Gooey Cream Cheese Layer
– 1 egg yolk (room temperature) for Gooey Cream Cheese Layer
– 2 1/2 cups powdered sugar for Gooey Cream Cheese Layer
– 1 cup plus 2 tbsp all-purpose flour for Brown Butter Cake
– 3/4 tsp baking powder for Brown Butter Cake
– 1/8 tsp baking soda for Brown Butter Cake
– 1/4 tsp salt for Brown Butter Cake
– 3/4 cup granulated white sugar for Brown Butter Cake
– brown butter (from above) for Brown Butter Cake
– 1 egg (room temperature) for Brown Butter Cake
– 1 egg yolk (room temperature) for Brown Butter Cake
– 1 1/2 tsp vanilla extract for Brown Butter Cake
– 1 tbsp bourbon (optional) for Brown Butter Cake
– 1/2 cup buttermilk (room temperature) for Brown Butter Cake
– 1 cup granulated white sugar for Salted Caramel Sauce
– 5 tbsp salted butter (room temperature) for Salted Caramel Sauce
– 1/2 cup heavy cream (room temperature) for Salted Caramel Sauce
– 1 tsp vanilla extract for Salted Caramel Sauce
– 1/4 to 1/2 tsp salt for Salted Caramel Sauce
Instructions
1-Preheat: Start by preheating your oven to 350°F and preparing a 9-inch springform pan by greasing it and lining it with parchment paper this helps with easy removal later.
2-Toast Pecans: Toast the pecans in melted salted butter over medium heat for 3-4 minutes until they’re fragrant, then let them cool and set aside 1/4 cup for topping.
3-Brown Butter: Brown the unsalted butter by simmering it until it’s foamy and turns a nutty brown color, then chill it until it’s firm but still pliable.
4-Cream Cheese Layer: For the gooey cream cheese layer, beat the cream cheese until it’s smooth, then add one egg and one egg yolk before gradually mixing in the powdered sugar.
5-Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt for the cake base.
6-Cake Batter: Cream the granulated sugar with the browned butter until fluffy, then incorporate the egg, egg yolk, vanilla extract, and optional bourbon until the mixture is smooth and pale.
7-Assembling and Baking: Alternate adding the dry ingredients and buttermilk to the wet mixture on low speed until everything is smooth.
8-Assembling and Baking: Pour the batter into your prepared pan, sprinkle the toasted pecans over it, and evenly spread the cream cheese layer on top.
9-Assembling and Baking: Bake at 350°F for 40-45 minutes, until the edges are light golden and the center has a slight jiggle.
10-Cooling: Cool the cake for 45 minutes at room temperature, then refrigerate it for 2 hours to set properly.
11-Salted Caramel Sauce: For the salted caramel sauce, melt sugar over medium-low heat until golden, stir in butter, heavy cream, vanilla, and salt, and simmer for 2-3 minutes before cooling.
12-Final Touches: Finally, remove the cake from the pan, pour the caramel sauce over the top, sprinkle with reserved pecans and flaky sea salt, and serve at room temperature.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥚 Ensure eggs and dairy are at room temperature for the best texture.
⏰ Avoid overbaking to keep the center gooey and creamy.
🧁 Store leftovers in an airtight container at room temperature for up to three days.
- Prep Time: 45 minutes
- Chilling time: 2 hours 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice