Ingredients
- 1/2 c unsalted butter, softened
- 1 c sugar
- 3 large eggs
- 1/2 tsp vanilla extract
- 1 1/2 c cake flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 c plus 2 Tbsp buttermilk
- 1 c chopped pecans
- 1/4 c unsalted butter, melted
- 1 c pecan halves
- 1 recipe Brown-Sugar Brandy Sauce
Preparation
Step 1
Preheat oven to 350. In a large bowl, beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla.
In a medium bowl, combine flour, baking powder, and salt. Sift twice. Add flour mixture to butter mixture, alternately with buttermilk, beginning and ending with flour mixture. Fold in chopped pecans. In a medium bowl combine melted butter and brown sugar, mixing well. Add cream, stirring until smooth.
Pour brown-sugar mixture into bottom of a 9-in cake pan. Arrange 1 cup pecan halves in brown-sugar mixture. Spoon prepared batter over pecan halves. Bake until a wooden pick inserted in the center comes out clean. 40-45 min. Run a knife around the edge of cake pan to loosen cake edges. Immediately turn cake onto a serving dish. Serve with Brown-Sugar Brandy Sauce if desired.
Brown-Sugar Sauce
3 Tbsp unsalted butter
2 c firmly packed light brown sugar
1/4 c brandy
1/4 c heavy whipping cream
In a medium saucepan, melt butter over medium heat. Add brown sugar, whisking to combine. Add brandy, whisking to combine. Add cream, whisking until smooth. Cook, whisking frequently, until sauce is heated through, 2-3 minutes. Sauces can be made ahead and stored in refrigerator. Reheat in the microwave before serving.