Pecan Cake

Instructions

1. Place a rack in middle of oven; preheat to 325°. Lay a sheet of parchment paper on base of pan. Place band on top and clamp sides shut so they hold parchment in place. Lightly coat parchment and sides of pan with nonstick vegetable oil spray or unsalted butter, room temperature. Toast 8 oz. raw pecan halves (about 2 cups) on a small rimmed baking sheet, tossing halfway through, until slightly darkened in color and fragrant (you want them on the lighter side as they will continue to toast later when you bake them on top of the cake), 8–10 minutes. Let cool.

2. Beat 2¼ cups (281 g) all-purpose flour, 1½ cups (300 g) granulated sugar, 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, 2 tsp. baking powder, 1 tsp. ground cinnamon, and ½ tsp. freshly grated nutmeg in the bowl of a stand mixer fitted with the paddle attachment on medium speed to combine, about 1 minute. Add ¾ cup (1½ sticks) unsalted butter; beat until mixture is sandy with no visible butter pieces remaining, about 45 seconds. Add ¾ cup whole milk and 1 tsp. vanilla bean paste or vanilla extract and beat until smooth and fluffy, about 2 minutes (this mixing time will help keep the cake from sinking later; don’t worry about overmixing). Add 3 large eggs one at a time, beating 30 seconds after each addition; batter should be smooth and creamy. Scrape into prepared pan and arrange pecans in a single layer on top, pressing in gently to adhere.