Decadent Pecan Caramel Cake

Preparation

Step 1: Toast the pecans

Preheat the oven to 300°F (150°C). Spread the pecans on a baking sheet and toast for 5 minutes. Let cool, then roughly chop.

Reserve a handful of whole pecans for the final decoration.

Step 2: Make the cake batter

In a bowl, cream the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.

Fold in the sifted flour and baking powder, then add the chopped pecans and vanilla extract. Gently mix with a spatula.

Step 3: Bake the cake

Pour the batter into a buttered and floured 8-inch cake pan. Bake at 340°F (170°C) for 30 to 35 minutes.

Insert a knife tip to check doneness — it should come out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely.

Step 4: Make the salted caramel

In a heavy-bottomed saucepan, melt the granulated sugar over medium heat. Do not stir — simply tilt the pan.

When the caramel turns a deep amber color, remove from heat. Add the cubed salted butter while whisking, then pour in 5 fl oz (15 cl) of warm heavy cream in a steady stream. Whisk until smooth and glossy.

Step 5: Whip the cream

Whip the remaining cold heavy cream (25 cl) to stiff peaks using an electric mixer. Add a tablespoon of powdered sugar if desired.

The cream should be firm but still pipeable.

Step 6: Assemble and decorate

Slice the cooled cake in half horizontally. Fill the center with a layer of salted caramel and some chopped pecans.

Close the cake, drizzle the top with runny caramel and let it drip down the sides. Pipe the whipped cream in rosettes around the edge and place the reserved whole pecans on top. Serve at room temperature.