Toasted-Pecan-Torte-with-butterscotch-topping

By CheeseDiva

Ingredients

• 1 ¼ cups (2½ sticks) unsalted butter, room temperature, divided, plus more for pan
• 1 ½ cups all-purpose flour, plus more for pan
• 4 ½ cups pecan halves
• 2 ¼ tsp. baking powder
• 1 ¾ tsp. kosher salt, divided
• 1 cup granulated sugar
• 1 Tbsp. finely grated orange zest
• 3 large eggs, room temperature
• 4 Tbsp. rum, divided
• ½ cup (packed) dark brown sugar
• 1 ½ cups chilled heavy cream, divided
• 9 "-diameter springform pan
• Special EquipmentA 9"-diameter springform pan

Details

Adapted from bonappetit.com

Preparation

Step 1

Place a rack in middle of oven; preheat to 350°. Butter and flour pan.
Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened in color and fragrant, 12–15 minutes. Let cool.
.Pulse baking powder, 1 tsp. salt, 1½ cups flour, and 2½ cups pecans in a food processor until nuts are finely ground.
Using an electric mixer on medium-high speed, beat granulated sugar, orange zest, and 1 cup butter in a large bowl, scraping down sides, until light and fluffy, about 5 minutes.
Add eggs to bowl. Beat until combined and mixture is even fluffier, about 1 minute.
Beat in 3 Tbsp. rum; stop mixer and add dry ingredients. Mix on low speed just until combined, then fold a few times with a rubber spatula, scraping bottom and sides of bowl, to ensure batter is evenly mixed.
Scrape batter into prepared pan and smooth top.
Bake torte until golden brown and a tester inserted into the center comes out clean, 45–50 minutes.
Transfer pan to a wire rack and let torte cool in pan.
Meanwhile, bring brown sugar, ½ cup cream, remaining ¼ cup butter, and remaining 1 Tbsp. rum to a boil in a small saucepan over medium heat, stirring often, and cook until slightly thickened, about 3 minutes.
Remove butterscotch from heat and stir in remaining ¾ tsp. salt. Mix in remaining 2 cups pecans and let sit at room temperature, stirring occasionally, until butterscotch is cool but still pourable.
Spread topping over torte.
remaining 1 cup cream in a large bowl to medium peaks.
Serve torte topped with dollops of whipped cream.
Do Ahead: Topping (without pecans) can be made 3 days ahead; cover and chill. Reheat over low before mixing in the nuts. Torte can be baked 1 day ahead; store tightly wrapped at room temperature.