Caramelly, buttery, and sweet, are all the things we love about Pecan Pie, but now we’ve put it in a cake! There isn’t any fussing with pie crust anymore. A tender cake is a perfect vessel for soaking up that pecan pie syrup.
Add the butter and let it start to melt. Add the corn syrup and brown sugar. Mix until dissolved. Add the vanilla and salt.
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Stir in the pecans and allow the sauce to completely cover all of it.
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Beat together the butter and sugar. Add the eggs one at a time. Beat in the vanilla. Add the dry mixture and buttermilk in ⅓ increments.
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Pour the cooled-down pecan mixture into the baking pan and spread with a spatula in an even layer directly over the parchment paper.
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Gently spread the batter over the pecans. The more you move things around the more you will change the arrangement of the pecans. Bake for 45-55 minutes.
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Carefully, run a butter knife or small spatula around the edge of the cake in the pan. Unmold the cake by inverting the cake pan over a serving plate and gently lifting the pan away from the cake.
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