Ingredients:

  • 225g raw pecan halves, roughly chopped
  • 42g salted butter
  • 360g all-purpose flour
  • 400g granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 226g unsalted butter, softened
  • 240g sour cream, room temperature
  • 3 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 1/2 tsp almond extract
  • 226g unsalted butter (for frosting)
  • 500g powdered sugar, sifted
  • 60ml heavy cream
  • 1 pinch sea salt

Instructions:

  1. In a large skillet over medium heat, melt 42g of salted butter. Add the 225g of chopped pecans and cook, stirring constantly, for 5 minutes until mahogany-colored and fragrant. Set aside to cool.
  2. Preheat oven to 180°C. Grease and flour two 9-inch round cake pans.
  3. In a stand mixer, cream 226g of unsalted butter with 400g of sugar for 5 minutes until pale and significantly increased in volume.
  4. Add 3 eggs one at a time, mixing until each is fully incorporated. Mix in 2 tsp vanilla and 1/2 tsp almond extract until the aroma is sweet and floral.
  5. Alternate adding 1/3 of the 360g flour mixture, then 1/2 the 240g sour cream, repeating until the batter is thick and glossy.
  6. Gently stir in the toasted pecans by hand.
  7. Divide into pans and bake for 50 minutes at 180°C until a skewer comes out with a few moist crumbs. Cool in pans for 15 minutes before transferring to wire racks.
  8. Melt 226g butter in a pan until it smells like toasted hazelnuts and shows dark flecks. Beat cooled brown butter with 500g powdered sugar and 60ml heavy cream until light, airy, and spreadable.