Ingredients
For the Cake:
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1 cup (2 sticks) unsalted butter
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1 1/2 cups chopped pecans
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2 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 cup granulated sugar
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1/2 cup packed light brown sugar
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4 large eggs
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1 tablespoon vanilla extract
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1 cup buttermilk
For the Brown Sugar Frosting:
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1/2 cup (1 stick) unsalted butter
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1 cup packed brown sugar
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1/4 cup heavy cream
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2 cups powdered sugar, sifted
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1 teaspoon vanilla extract
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Pinch of salt
Instructions
Toast the Pecans:
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In a skillet over medium heat, melt 2 tablespoons of butter.
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Add chopped pecans and toast, stirring often, for about 5 minutes until golden and fragrant. Set aside to cool.
Make the Cake:
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Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13 pan.
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In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
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In a large bowl, cream butter with granulated and brown sugar until fluffy.
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Add eggs one at a time, beating after each. Stir in vanilla.
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Alternate adding flour mixture and buttermilk to the wet mix, starting and ending with flour.
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Fold in the toasted pecans.
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Pour into prepared pan(s) and bake for 30–35 minutes, or until a toothpick comes out clean.
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Let cool completely before frosting.
Make the Frosting:
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In a saucepan, melt butter over medium heat. Stir in brown sugar and cream.
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Bring to a gentle boil, then remove from heat. Let cool for 5–10 minutes.
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Whisk in powdered sugar, vanilla, and salt until smooth and spreadable.
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Spread over cooled cake immediately—it sets quickly.