Parchment paper (cut to fit the bottom of the cake pan)
Electric mixer and mixing bowl
Medium bowl
Ingredients
Cake Ingredients:
¼cupunsalted sweet cream buttersoft ½ stick
1cuplight brown sugar
2large eggs
1cupbuttermilk
1teaspoonvanilla extract
1teaspoonbaking soda
1 ½cupsall purpose flour
Topping Ingredients:
3tablespoonunsalted sweet cream buttermelted
½cuplight brown sugar
2tablespoonheavy cream
⅛teaspoonsalt
¾cupchopped pecans
Sea saltgarnish is optional
Instructions
Preheat oven to 350 degrees.
Prep baking pan with baking spray. Line bottom of pan with parchment paper.
Combine flour, baking soda, and salt. Stir to blend.
Set aside
In the mixing bowl combine the butter and brown sugar stirring until smooth.
Continue beating while adding the eggs. Beat until smooth.
Add the buttermilk and vanilla. Stir until combined.
Add the flour mixture slowly to the wet batter stirring until well combined.
Pour the cake batter into the baking pan.
Bake at 350 degrees for 30 minutes (or until a toothpick inserted in the center of the cake comes out clean).
At the 20 minute mark for baking the cake begin to make the topping. Add the butter and sugar together, stirring until blended. Slowly add the milk, pecan and teaspoon of salt.
Stir to blend all ingredients together. (The glaze will be thick but will pour.)
Remove the cake from the oven and pour the topping over the cake. Return the cake to the oven for an additional to minutes. (Total baking time is 40 minutes)
Transfer warm cake from the oven to the counter top to allow the cake to cool for 20 minutes. (The cake remains in the pan)
Sprinkle the sea salt lightly on the top of the cake.
Optional:
Serve the cake warm or allow the cake to cool. (If the cake cools the topping will firm up.)
Notes
You may serve the cake directly from the cake pan or from a cake platter. (If you decide to serve from the cake platter, simply invert the cake onto a dinner plate then invert onto the cake platter.)