Tuesday, 20 September 2011

Recipe: Pecan Butterscotch Cake

Mumbling by YAYA at 10:28


For the last couples of months, I've been craving for this not-so-sweet- dessert. It is a surprised that it come out to be a little bit salty. I've taken the recipes from Better Homes & Gardens for the cake cuase it took(basically look) less effort to make it.(Hah, lazy me!) And from Martha Stewart website for the topping and sauce. It will never be the same without topping and sauce!

So, all hail for the recipe of "The Pecan Butterscotch". Haha!


For the Frosting

12 ounces unsalted butter (3 sticks), 1 stick left whole, 2 sticks cut into small pieces, softened
2 cups packed dark-brown sugar
1 cup heavy cream
1/2 teaspoon coarse salt
20 ounces cream cheese, softened
1/2 cup confectioners' sugar, sifted

  1. Melt 1 stick butter in a medium saucepan over medium heat until dark golden brown, about 10 minutes.
  2. Add brown sugar, cream, and salt, stirring until sugar dissolves. Bring to a boil, whisking constantly, and cook for 3 minutes.
  3. Transfer to a mixer bowl, and let cool.
  4. With machine running, add remaining butter, a few pieces at a time, and beat on low until incorporated. Raise speed to medium, and beat for 2 minutes.
  5. In another bowl, beat cream cheese and confectioners' sugar on medium-high until fluffy and smooth, about 3 minutes.
  6. Add brown-butter mixture to cream cheese, and beat until smooth.
  7. Cover, and refrigerate until chilled, at least 2 hours (or overnight, beating on low speed before using).

For the Butterscotch Sauce

2/3 cup packed dark-brown sugar
3 ounces (6 tablespoons) butter, cut into pieces
1/2 cup light corn syrup
1/4 teaspoon coarse salt
1/2 cup heavy cream
2 cups pecan halves, toasted and chopped, plus more halves for garnish

  1. Mix sugar, butter, corn syrup, and salt in a small saucepan over medium heat, and cook, stirring, until sugar dissolves. Bring to a boil, and cook for 2 minutes.
  2. Remove from heat, and whisk in cream.
  3. Return to heat, and cook for 2 minutes. Let cool slightly. 
 For the cake

300g butter
1 1/3 cups soft brown sugar
1 1/2 cups pecan halves
2 eggs
1 tbsp golden syrup
1 1/2 cups self-raising flour
1/2 cup milk


  1. Preheat the oven to moderate (180C). Grease a deep, 20cm round cake tin and line the base and side with baking paper.
  2. Soften 45g of the butter. Place in a small bowl with 1/3 cup of the sugar; mix until smooth and creamy. Spread over the base of the tin. Arrange the pecan halves, flat sides up, decoratively over this mixture.
  3. Combine the remaining butter and sugar with the eggs, golden syrup, sifted flour and milk in a bowl. Beat with electric beaters on low speed until the ingredients are thoroughly mixed. Increase the speed to medium and beat until the mixture is smooth and has changed colour.
  4. Spoon the mixture into the prepared tin and smooth the top with a spatula. Bake for 1 hour, or until a skewer comes out clean when inserted in the centre of the cake. Set aside for 5 minutes before turning onto a serving plate or wire rack to cool.

To assemble the cake

  1. Trim tops of 2 cake layers and top and bottom of third (this will be the middle) to create flat exposed surfaces. 
  2. Brush 1/4 cup plus 2 tablespoons butterscotch sauce on cut sides. Let cool. 
  3. Spread 1 cup frosting on 1 layer, then place middle layer on top, sauce side down. Spread 1 cup frosting on middle layer, then place third layer on top, sauce side down. Spread 1 cup frosting on top and sides. Refrigerate until firm, about 1 hour.
  4. Using an offset spatula, spread remaining frosting on top and sides of cake. 
  5. Press chopped pecans on sides, and garnish top with halves. 
  6. Transfer cake to a serving plate or cake stand. Refrigerate until firm, at least 4 hours (or up to 2 days, covered).

p/s: I hope you enjoys your tea time with this new dessert!

Disclaimer: The result of this recipe might not be exactly like picture cause this picture took at Secret Recipe Cake House while the recipe was from Martha Stewart combine with Better Homes & Gardens website! Thus, the taste might be slightly different.

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