Butterscotch Pecan Cake

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 1 10-inch tube cake

Ingredients: 

For the butterscotch sauce:

• 1/2 cup unsalted butter

• 1 teaspoon vanilla bean paste

• 1 cup firmly packed light brown sugar

• 1/4 teaspoon kosher salt

• 1 cup heavy whipping cream

For the butterscotch cake:

• 1 cup unsalted butter, melted

• 1 1/2 cups firmly packed light brown sugar, divided

• Butterscotch sauce (recipe follows), divided

• 2 large eggs

• 1 teaspoon vanilla extract

• 2 1/2 cups all-purpose flour

• 2 1/4 teaspoons baking powder

• 1/2 teaspoon kosher salt

• 3/4 cup whole buttermilk

• 1 cup chopped pecans

• 2 teaspoons ground cinnamon

Instructions:

For the butterscotch sauce:

1. In a small saucepan, melt butter over medium heat.

2. Whisk in vanilla bean paste, brown sugar, and salt until dissolved.

3. Add cream, and bring to a boil. Cook for about 5 minutes.

4. Transfer to a small bowl, and let cool to room temperature.

For the butterscotch cake:

1. Preheat oven to 350°F. Spray a 10-inch tube pan with baking spray with flour.

2. In a medium bowl, place melted butter. Whisk in 1 cup brown sugar, 2/3 cup Butterscotch sauce, eggs, and vanilla.

3. In another medium bowl, whisk together flour, baking powder, and salt.

4. Add the flour mixture to butter mixture, whisking to combine. Whisk in buttermilk just until combined.

5. In a separate small bowl, stir together pecans, cinnamon, and remaining 1/2 cup brown sugar.

6. Pour two-thirds of batter into prepared pan, smoothing with an offset spatula. Sprinkle with half of pecan mixture. Top with remaining batter, smoothing with an offset spatula. Sprinkle with remaining pecan mixture.

7. Bake until a wooden pick inserted in center comes out clean, 40 to 45 minutes.

8. Let cool in pan for 15 minutes. Remove from pan, and drizzle with remaining Butterscotch Sauce on top. Serve warm or at room temperature.

I used roasted pecans and edible pearls to decorate the top of the cake!