If you read my Thanksgiving post you might have seen this delicious cake. It is one that I had wanted to try for a while but hadn’t had the chance. So when Keltin needed something sweet or savory for his company Thanksgiving potluck I knew what I needed to make. Good thing I did too because this was the only homemade dessert.
- 1 1/2 C. Chopped Pecans
- 1/2 C. Unsalted Butter – Cut into cubes
- 1/2 C. Light Brown Sugar – Tightly Packed
- 1/4 C. Light Corn Syrup
- 2 Tbs. Bourbon
- 1/4 Tsp. Sea Salt Salt
- 1 2/3 C. Flour
- 3/4 C. Granulated Sugar
- 1 Tsp. Baking Powder
- 3/4 Tsp. Sea Salt
- 1/2 Tsp. Baking Soda
- 1 C. Buttermilk
- 1/2 Unsalted Butter – Melted
- 1 Tbs. Bourbon
- 2 Large Eggs
NOTE: This cake is supposed to be baked in a 10 inch Cast Iron skillet.
- Preheat Oven to 350℉
- Topping: spray a 10 inch Cast Iron skillet with non-stick spray. Add pecans, butter, brown sugar, corn syrup, bourbon and salt..
- Cook over medium heat until smooth. Stirring occasionally – about 3 minutes. Remove from heat.
- Cake: in a medium bowl combine flour, sugar, baking powder, salt and baking soda. Whisk together and set aside.
- In a small bowl combine buttermilk, melted butter, bourbon and eggs. Whisk together until well combined.
- Pour butter mixture into flour mixture and whisk until smooth.
- Gently spoon cake batter over pecan mixture in the skillet. Do NOT stir.
- Bake until golden brown. About 25-30 minutes. Let cool in pan for 10 minutes before inverting on a flat serving plate. Spoon any remaining pecan mix in the skillet over the cake.
NOTE: I inverted my cake on the base for my 10-inch spring form pan. This worked great because I could slip the outside ring around it for easy transportation.
I hope that you enjoy this recipe. It is fairly easy and tastes amazing. Here is to a wonderful holiday season to everyone and your families. Happy Holidays!
This recipe is originally from Cast-Iron Cooking magazine.
Use PROMO CODE: LACIMCGEE for 15% off