Salted pecan cake has a gooey pecan topping with soft yellow cake beneath.
Salt and caramel and pecans!
I was all over that, and so was my host that night.
Sally Vargas
I will eat the whole thing at one sitting.
Do you know why many cake recipes call for room temperature eggs?
Or how to split, fill, stack and frost cake layers for a beautiful finish?
Sally Vargas
And if you dont know what a crumb coat is, Jill explains that too.
This is all good news for the novice and experienced baker alike.
Cant decide where to start?
Sally Vargas
And I will also surely make a few loaf cakes for gift giving.
I also want to make Jills version of Old-Fashioned Chocolate Mayonnaise Cake with Melted Chocolate Bar Frosting again.
Recently I discovered the power of cake as an expression of thanks.
Sally Vargas
Now I have a whole new volume of recipes to choose from to like guests, family and favor-givers.
Thats a no-risk strategy.
And thats why I love you,Cake, I Love You!
Do not skip, replace, or reduce.
Preheat the oven to 350F (180C).
Coat a 9-inch (23cm) round cake pan with nonstick cooking spray.
In a medium saucepan over medium-high heat, melt the salted butter.
When the butter starts to bubble and turn golden, add the brown sugar and golden syrup.
Be very careful with this timing.
Remove from the heat and stir in the vanilla, bourbon (if using), and pecans.
Pourimmediatelyinto the prepared pan, using a small spatula to spread in an even layer.
In a medium bowl, sift together the flour, baking powder, and fine sea salt.
Beat in the golden syrup, sour cream, and vanilla.
Spoon the batter into the pan with the topping, smoothing it evenly with a spatula.
Transfer the pan to a wire rack and let cool for 5 minutes.
Invert the cake onto a serving plate.
(Do not scrape once the topping has cooled or else the bits will often become grainy.)
Sprinkle the Maldon sea salt over the top of the cake.
Serve the cake warm, cut into thick wedges.
