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Cozy Gooey Butter Pecan Cake Dessert

Cozy Gooey Butter Pecan Cake Dessert That's Irresistibly Creamy

This Cozy Gooey Butter Pecan Cake Dessert is a delightful indulgence that captures the essence of comfort food, made to cater to various dietary needs.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 2 hours
Total Time 3 hours 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Southern
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1/2 cup Unsalted Butter melted and cooled
  • 1 cup Chopped Pecans reserve some for topping
  • 2 cups All-Purpose Flour or gluten-free flour blend
  • 3 large Eggs use flaxseed eggs for vegan option
  • 1 teaspoon Baking Powder ensure it's fresh
  • 1/2 teaspoon Baking Soda ensure it's fresh
  • 1/2 teaspoon Salt for balanced flavor
For the Cream Cheese Layer
  • 8 ounces Cream Cheese softened
  • 2 cups Powdered Sugar organic is preferable
For the Wet Mixture
  • 1 cup Granulated Sugar for cake and caramel
  • 1 cup Buttermilk can substitute with milk + vinegar
  • 1 tablespoon Vanilla Extract pure extract recommended
  • optional Bourbon or almond extract
  • 1 cup Heavy Cream dairy alternative can be used
For the Caramel Sauce (Optional)
  • 1 cup Granulated Sugar for caramel
  • 1/2 cup Unsalted Butter for caramel

Equipment

  • 9-inch springform pan
  • Medium saucepan
  • Mixing Bowl
  • Large Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. Melt 1/2 cup unsalted butter over low heat and toast 1 cup chopped pecans for 3-5 minutes.
  3. Beat 8 ounces cream cheese until smooth, then mix in 2 cups powdered sugar and 1 egg until combined.
  4. In another bowl, combine cooled brown butter, 1 cup granulated sugar, 3 eggs, and 1 tablespoon vanilla extract. Mix well.
  5. Whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
  6. Combine the wet and dry mixtures gradually, alternating with 1 cup buttermilk. Mix until just combined.
  7. Pour half the batter into the springform pan, dollop the cream cheese mixture, swirl, and top with remaining batter and toasted pecans.
  8. Bake for 40-45 minutes until edges are golden brown and center is slightly jiggly.
  9. Cool in the pan for 15 minutes, then refrigerate for at least 2 hours.
  10. For caramel sauce, melt 1 cup granulated sugar, add 1/2 cup unsalted butter, and then mix in 1/2 cup heavy cream. Let cool.
  11. Slice cake, drizzle with warm caramel, and garnish with toasted pecans before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 38gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 150mgPotassium: 150mgFiber: 1gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

Chill for at least 2 hours for the best texture. Use a springform pan for easy removal.

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