Bourbon Butter Pecan Cake with Brown Butter Maple Frosting
Spiced Bourbon Butter Pecan Cake with Brown Butter Maple Frosting - An autumn-worthy cake that's perfect for your Thanksgiving spread. The sweet, nutty, creamy, spiced flavors of a pecan pie in a gorgeous cake!
12ozunsalted butter(3 sticks) this is to make brown butter
8ozunsalted butter(2 sticks)
1lbconfectioner’s sugar(3 1/2 cups)
Butter Pecan Cake
Day one - preheat oven to 350°F.
Spread the chopped pecans in a sheet pan. Roast the nuts for 10 - 15 minutes, until the pecans are lightly toasted. Remove from the oven and let it cool down.
Divide the nuts into 3 oz (85 g) and 5 oz (141 g) portions. Place the 3 oz of the pecans in a food processor and process until they are finely ground. Set aside. (see the post for the consistency of the pecans)
Butter and line two 8 inch round pans with parchment paper.
Place the butter, both types of sugar, eggs, milk, salt and vanilla in a big bowl. Whisk together until you have a smooth mix. Add the ground pecans and mix them in.
In a separate bowl, sieve the AP flour, cinnamon and baking powder together. Add the flour mix, and the chopped pecans into the wet ingredients and fold in the flour gently until well combined.
Divide the batter between the two pans. Bake the cakes in the preheated oven, until a tooth pick inserted comes out clean and the cake surface is springy to the touch - about 30 minutes.
Remove from the oven and let it cool down slightly. Turn the cakes out onto a cake rack to cool down completely. Chill the cake in the fridge overnight. Chilling the cake will make it easier to slice it as well.
Day one or two - place the sugar and water in a saucepan. Heat over medium heat to dissolve the sugar. Stir frequently. Bring the sugar syrup to a boil. Remove from the heat and add the bourbon. Let the syrup cool down completely. You can pour the syrup into a squeeze bottle if you have one, or you can just use a spoon to spread the syrup on the cake.
Brown Butter Maple Frosting
Day one - place the first measure of butter in a saucepan. Heat the butter until it’s melted. Keep cooking the butter while stirring frequently until the butter stops foaming, and the milk solids turn dark golden brown in color.
Remove from the heat immediately and pour the butter and milk solids into a bowl. Let the butter cool down completely, preferably overnight.
Day two - if you chilled the brown butter in the fridge, keep it outside to soften at room temperature.
Place the brown butter, unsalted butter and the salt in the mixing bowl of your mixer and whisk until creamy and fluffy.
Whisk in the confectioner’s sugar in 3 additions, alternating with the maple syrup. Whisk until you have a light, soft and fluffy frosting. Do not overbeat. Add the vanilla during the last minute and whisk until it’s all incorporated.
Slice each chilled cake layer in half, carefully, to create two layers.
Coat each layer generously with the bourbon syrup.
Place 1 layer on a cake plate. Spread a thin layer of frosting (a generous 1/2 cup), and top with another cake layer. Repeat with the frosting and the cake, until you place the final cake layer on top (place the final layer on top so that the flat, bottom side is facing up).
Cover the entire cake with a thin layer of crumb coating. Chill the cake for about an hour (until the crumb coating is set).
Spread frosting over the whole cake, and use a cake scraper to smoothen the surface. Place the rest of the frosting in a pastry bag with an open star tip. Pipe swirls on the top of the cake and top each swirl with pecan halves (see pictures in the post). Chill the cake in the fridge until you’re ready to serve.
NOTES ON MEASUREMENTSTo guarantee consistent results when it comes to baking, I prefer using weight measurements using an inexpensive kitchen scale - so ounces and grams predominantly for baking recipes. This is because these measurements are universal and give the most accurate and consistent results. However, you're welcome to use cup measurements, but please note that the values given here are the best approximates that I can provide, and that it would be difficult to guarantee accurate results with volume measurements. You can use the measurements conversion chart here as well.
Recipe from The Flavor Bender by Dini Kodippili
Bourbon Butter Pecan Cake with Brown Butter Maple Frosting https://www.theflavorbender.com/bourbon-butter-pecan-cake-brown-butter-maple-frosting/