Butter Pecan Spoon Cake

• Details
• Ingredients
• Directions
• Additional Resources

A recipe by Jocelyn Delk from NYT Cooking: its ingredients and steps as published. The introduction, tips, photos and reader notes are on the original.

§Details

• ⏲️ Prep time: 10 minutes
• 🍳 Cook time: 30 minutes
• ⏱️ Total time: 40 minutes
• 🍽️ Servings: 6 to 8

§Ingredients

For the Cake

• 1 tablespoon unsalted butter, softened, for greasing the pan
• ½ cup/113 grams unsalted butter, melted
• ½ cup/110 grams packed light brown sugar
• ½ cup/120 milliliters heavy cream, at room temperature
• 1 large egg, at room temperature
• ½ teaspoon kosher salt (such as Diamond Crystal) or ¼ teaspoon fine salt
• 1 cup/130 grams all-purpose flour
• 1 teaspoon baking powder
• ¾ cup/90 grams coarsely chopped toasted pecans
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

For the Pecan Toffee Sauce

• 3 tablespoons/43 grams unsalted butter, softened
• ½ cup/110 grams packed light brown sugar
• 2 tablespoons heavy cream, at room temperature
• ¼ cup/30 grams coarsely chopped toasted pecans
• Flaky salt, for serving (optional)
• Vanilla ice cream, for serving (optional)

§Directions

1. Arrange a rack in the upper third of the oven and heat to 350 degrees. Grease a 9-inch round cake pan with the softened butter.
2. In a medium bowl, whisk together the melted butter, brown sugar, cream, egg and salt until smooth.
3. Add the flour and baking powder and whisk just until a thick, smooth batter forms. Transfer to the prepared pan and spread into an even layer.
4. In a separate small bowl, toss together the toasted pecans, cinnamon and nutmeg. Scatter the pecan mixture evenly over the batter.
5. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Transfer the baking dish to a wire rack to cool slightly.
6. Meanwhile, combine the softened butter and brown sugar in a small saucepan over medium heat. Cook, stirring frequently, until the butter melts, the sugar dissolves and the mixture begins to bubble, about 5 minutes.
7. Remove the saucepan from the heat. Stir in the heavy cream, followed by the toasted pecans, until combined.
8. Spoon the warm toffee sauce evenly over the warm cake, evenly distributing the nuts. Sprinkle with flaky salt, if using, and serve warm, preferably soon after the sauce is added, with vanilla ice cream if desired. (Refrigerate any leftover cake for up to 3 days, reheating individual portions in the microwave or a 300-degree oven until heated through.)

§Additional Resources

The original recipe at cooking.nytimes.com

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