Heat the oven to 350 degrees. Butter an 8-by-3-inch round cake pan or wrap foil around the outside of an 8-by-2-inch springform pan to prevent leakage.

Nutty Browned Butter Frosting meets tender pecan cake in this show-stopping three-layer dessert. When browning the butter for the frosting, pour the butter into a bowl as soon as it turns golden ...

Baking soda helps the cake rise by combining with the acid in the buttermilk and the brown sugar. This helps the cake brown ...

Preheat the oven to 350 F, grease and flour a round or square 8-inch pan. In a medium bowl, whisk together the flour, sugars, baking soda, salt, cinnamon, nutmeg and cloves.

1 1/4 cups all-purpose flour 1 1/2 teaspoons sugar 1/2 teaspoon kosher salt 1 stick unsalted butter, cubed and frozen Ice water. Filling. 2 cups pecan halves (7 ounces) ...

4. In a separate bowl, make the filling. Combine flour, brown sugar, cinnamon, and a pinch of salt. Mix together and set aside. 5. In a stand mixer using the whisk attachment or large bowl using a ...

Cut in butter with fingers, or pulse on/off if using food processor until mixture forms coarse crumbs; do not overprocess or mixture will turn into dough. Add pecans; mix and set aside. 2.

Brown butter enhances the nuttiness of this pecan pie, which is generously packed with pecans. More impressively, it’s not too sweet. Toast your pecans for the best flavor.

Total time: 1 hour, 35 minutes, plus 1 hour, 30 minutes rising time Servings: 8 Note: From Chef Hayden Ramsey of Square One restaurant in L.A.