Butter Pecan Cake Recipe in 50 Minutes

Instructions:

1. Brown the butter in a skillet over medium heat, whisking constantly until it foams and turns a golden mahogany color with a nutty aroma. Immediately remove from heat to prevent burning.
2. Toast the pecans in a dry pan for 3-5 minutes until fragrant and slightly darker.
3. Cream the browned butter and granulated sugar until pale and fluffy.
4. Beat in eggs one at a time, followed by the vanilla.
5. In a separate bowl, whisk together flour, baking powder, and salt.
6. Alternately add the dry ingredients and the sour cream/milk mixture to the butter mixture, beginning and ending with the flour.
7. Gently fold in the toasted pecans by hand.
8. Divide batter evenly between two greased and parchment-lined 9-inch round cake pans.
9. Bake at 350°F (175°C) for 28–32 minutes until the edges pull away from the pan and a toothpick inserted into the center comes out with a few moist crumbs.
10. Cool in pans for 10 minutes before transferring to a wire rack.
11. Beat softened butter until smooth, then gradually add powdered sugar, maple syrup, heavy cream, and vanilla.
12. Whip on high for 2 minutes until airy.
13. Spread a thick layer of frosting between the cake rounds and cover the top and sides.
14. Press remaining chopped pecans into the sides for a polished look.