Pecan and almond brown sugar cake - bon appetit
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Packed golden brown sugar |
| ¼ | cup | (1/2stick) unsalted butter |
| 1 | tablespoon | Water |
| 1 | cup | (about) whole blanched almonds (about 5 oz) |
| 1 | cup | (about) pecan halves (about 3 3/4 oz) |
| 1½ | cup | All purpose flour |
| ½ | cup | Ground almonds (about 2 1/2 oz) |
| 1 | teaspoon | Pumpkin pie spice |
| ½ | teaspoon | Baking soda |
| 1 | cup | Packed golden brown sugar |
| ½ | cup | (1 stick) unsalted butter, room temperature |
| 2 | larges | Eggs |
| 1½ | teaspoon | Vanilla extract |
| ½ | cup | Buttermilk |
Directions
TOPPING
CAKE
FOR TOPPING: lightly butter 9-inch diameter cake pan with 2-inch-high sides. Mix first 3 ingredients in heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat and bring to boil. Pour into prepared pan; swirl pan to coat bottom evenly. Arrange nuts decoratively atop caramel. Chill until caramel is set, about 30 minutes.
FOR CAKE: Preheat oven to 3500F. Combine flour, ground almonds, pump- kin pie spice and baking soda in medium bowl. Using electric mixer, beat sugar and butter in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
Gently spoon batter atop nuts in pan. Smooth top. Bake cake until edges brown and tester inserted into center comes out clean, about 45 minutes. Transfer to rack, cool 10 minutes. Run small sharp knife around sides of pan to loosen cake. invert onto platter and cool completely. (Can be prepared 8 hours ahead. Cover with cake dome and let stand at room temperature.) Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>