Brown Butter Pecan Gooey Butter Cake with Spiked Whipped Cream

by Julie Ruble on November 24, 2013 · 9 comments

Brown Butter Pecan Gooey Butter Cake with Spiked Whipped Cream
Brown Butter Pecan Gooey Butter Cake with Spiked Whipped Cream

Brown Butter Pecan Gooey Butter Cake with Spiked Whipped Cream



Recipe by: Willow Bird Baking
Yield: 6 servings

This delicious cake has everything delightful in it: nutty brown butter, bloomed cinnamon and cloves, toasted pecans, a simple caramel sauce, and spiked whipped cream! It’s perfect for a holiday table, but easy enough for an anytime dessert.

Crust Ingredients:
1 cup cake flour
3 tablespoons granulated sugar
1/3 cup cold butter

Filling Ingredients:
1 cup (2 sticks) butter
1 teaspoon cinnamon
1/4 teaspoon ground cloves
3/4 cup granulated sugar
1/4 cup brown sugar
1 egg
1 cup all-purpose flour
2/3 cup evaporated milk
1/4 cup light corn syrup
1/2 teaspoon vanilla
1 cup toasted pecans*
icing sugar

Topping Ingredients:
2 cups heavy whipping cream
4 tablespoons powdered sugar
2 tablespoons dark rum (optional)
20 Werther’s Original® Baking Caramels
2 tablespoons whole milk

Directions:
*NOTE: To toast pecans, spread them on a baking sheet and bake at 350 degrees F for around 6-7 minutes, tossing occasionally, until fragrant. Chop while still warm.

NOTE 2: If you don’t have a skillet, I believe you can bake this in a greased 9-inch square baking dish (I’d use a glass one if you have it, and check it early and often. Remove when there’s some jiggle left.) Let us know how it goes if you try it this way for all the other skilletless people!

Make the brown butter: Cut the 1 cup butter into 1-tablespoon cubes. Place it into a heavy-bottom saucepan over medium heat and brown the butter, whisking often. The butter will melt, foam, and then begin to brown, and the whisking is important so that it browns evenly. Whisk in cinnamon and cloves. Pour your brown butter into a shallow, wide dish to cool for a bit before sticking it in the freezer to set up. After it’s set up, set it back out at room temperature to soften for use.

Make the crust: Preheat oven to 350 degrees. Whisk together cake flour and sugar in a medium bowl. Cut in the cold butter with a pastry cutter or two knives until the mixture resembles fine crumbs and starts to cling together (I often use my food processor for this step, pulsing the cold fat into the flour). Press the mixture into the bottom and up the sides of a 10-inch cast iron skillet using a flat glass or the back of a spoon.

Make the filling: Cream together the softened brown butter and white and brown sugars until fluffy (about 2-3 minutes). Mix in the egg until just combined. Alternate adding the flour and evaporated milk, mixing after each addition. Mix in the corn syrup and vanilla. Stir in the toasted pecans. Pour the filling into the crust and sprinkle the top with icing sugar.

Bake and assemble the cake: Bake for 25 to 35 minutes or until cake is nearly set (mine was probably ready around 30). Some jiggle is fine — do not overcook! It’ll finish setting up as it cools. Let it cool in pan for 2 hours. Whip the heavy cream, powdered sugar, and rum to stiff peaks. Melt the caramels and milk together in a microwave safe bowl for 2 minutes, stirring often but carefully, until the hot caramel sauce is ready. Pour caramel sauce over cooled cake and top with a giant mound of spiked whipped cream. Serve from the skillet with a few forks or on plates, if you like things a little more formal.

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{ 7 comments… read them below or add one }

Mom November 25, 2013 at 12:23 am

Awww! God surely IS looking out for you as He ALWAYS has! <3! This looks yummy!

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Nicole de B. November 25, 2013 at 7:19 am

I’ve been wavering about Thanksgiving dessert. I didn’t want the traditional stuff and there’s only four of us this year. I had decided to make homemade butter pecan ice cream and now I’m adding this ! I think it will be PERFECT with that homemade ice cream AND the spiked whipped cream. Go big or go home!! :-P

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Katrina @ Warm Vanilla Sugar November 25, 2013 at 8:04 am

I need this in my mouth riiiiiiight now!!

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Averie @ Averie Cooks November 30, 2013 at 7:19 am

You are the queen of these gorgeous skillet cakes and gooey cakes – and the caramel, and the spiked whipped cream…oh yeah :) Pinned

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Jen @ Twenty-Something and Starving December 4, 2013 at 9:02 pm

Wowzers – this looks ridiculous . I need it. Yum!

Reply

Sasha March 31, 2014 at 7:10 am

I made this recipe and it was SO GOOD. Seriously, it was amazing. You are a cooking goddess.

Reply

Julie Ruble March 31, 2014 at 1:41 pm

Aw, thank you! I’m so glad you enjoyed it, Sasha!

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