1/2 cup butter
1/2 cup brown sugar
2 tablespoons corn syrup
1/2 teaspoon salt
1 cup pecans
2 cups flour
3/4 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup yogurt
3/4 cup sugar
6 tablespoons butter, melted
1/2 teaspoon vanilla
Preheat the oven to 325° F.
Line the bottom of a 9-inch round cake pan with a circle of parchment and lightly grease the sides with butter or oil on a paper towel. To make the topping, whisk the butter, brown sugar, corn syrup, and salt in a small saucepan and bring to a boil. Pour the melted butter and sugar mixture into the parchment-lined pan. Then you can either spread the pecans over the bottom or arrange them in an appealing pattern, depending on your patience. Put the pan with the sugar and pecans in the freezer for ten minutes while you mix the cake batter.
In a small mixing bowl, combine the dry ingredients: flour, baking powder, salt, and baking soda. In a bigger bowl, mix together the yogurt, sugar, melted butter, eggs, and vanilla. Pour the dry ingredients into the yogurt mix and stir until you have a consistent batter. It should be very thick.
When the pecans and topping in the cake pan have set, gently spread the batter over the topping.
Bake about 45 minutes, until the cake is completely set and browned on top. The pecans and sugar can bubble up quite a bit, so I recommend baking this on a baking sheet so you don’t have to do an oven-cleaning afterwards.
Let the cake cool for ten minutes, loosen sides with a butter knife, and then invert onto a plate or a cooling rack with some parchment underneath to catch drips. Slowly lift off parchment from top of cake and continue to cool before enjoying.
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