This rich and nutty cake is a new favourite of mine. It’s vibrant colour comes from the dark brown sugar used and it gives the cake an intense caramel flavour. The almost sticky cake is topped in a pecan crunch to add texture. It’s quite a sweet but it means you only need small slices and is a perfect end to a delicious supper.
recipe
Servings:
1 cake
Cook time:
40 mins cook
Ingredients
Cake
58g very soft butter (some maybe melted)
220g soft dark brown sugar (you can use light brown but the flavour won’t be quite as intense)
1 egg
240 ml buttermilk (you can make your own using milk and vinegar/lemon juice or buy in supermarket)
190g flour
1 tsp bicarbonate soda
1 tsp vanilla extract
1/2 tsp salt
Topping
3 tbsp melted butter
110g soft brown sugar (light or dark)
2 tbsp full fat milk
A pinch of salt
75g diced pecans
Method
1. Preheat oven to 180c
2. Grease and line cake tin
3. Mix the butter and sugar together until smooth
4. Once combined, add the egg and beat until smooth
5. Beat in the buttermilk and the vanilla
6. Sift flour, soda and salt over the mixture and beat until smooth and well combined
7. Pour the batter in the lined tin
8. Bake for 30mins
9. While the cake is in the oven, make the topping by combining the ingredients one by one in the order displayed
10. The topping will be thick but pourable
11. After 30 mins take the cake out and pour the topping over the top
12. Return to the oven for another 10mins (the cake will be in the oven for 40mins in total)
13. Remove from the oven and leave to cool in the tin for 20mins, you could also sprinkle sea salt flakes if desired
14. Cake can be served semi warm or cold