nuts

basler brunsli | chocolate almond spice cookies

Hi there friends! It’s officially the holiday season.
When did that happen?

I feel like it was mid-summer when I went to bed last night, and I woke up in early December.
Yeesh.

So, to try to force myself into the December/holiday spirit, I decided some holiday cookies were in order.

I have a healthy cookbook collection, including some old historic cookbooks, but usually when I’m looking for recipe inspiration I tend to leave the cookbooks on the shelves to collect dust and look to the world wide web instead.

When I was trying to find a new cookie recipe for the holidays this year, I started poking around online at first, but then I remembered a book my mom gave me for Christmas a couple years ago. I’m sure that by now you know this about me already, but when it comes to holiday baked goods, I friggin love an old school German recipe, especially one with a healthy dose of spice in it. The book is titled, appropriately enough, Classic German Baking. There’s even a “Christmas Favorites” section, so this was a no brainer.

I can’t tell you how much I love this book. I could just flip through the pages and drool for hours. I did, in fact, just a few days ago!

The recipe I chose actually originates from Switzerland, but is very traditional and well loved in Germany. The main ingredients in these cookies are finely ground raw almonds and dark chocolate, with a few additions to bind the dough together and add a bit of flavor. The dough is surprisingly simple to bring together if you have a food processor, but without one, I think it’d be pretty difficult to grind the almonds & chocolate finely enough.

By the way, while raw almonds and dark chocolate aren’t exactly difficult to find, they can be pretty pricey depending on where you go. I just want to mention that Trader Joes is a really great source for affordable nuts and chocolate. Three cheers for the Pound Plus bar! You’re welcome.

Rolling the dough out and cutting out the shapes is a little more challenging than making the dough, but no more difficult than any other rolled cutout cookies.

This is a pretty sticky dough though, so my biggest piece of advice here is to be generous with the sugar you’ll use to keep the dough from sticking to your work surface. If the dough is sticking to your counter, it’ll be almost impossible to pick up your cutouts and transfer them to your baking sheet without messing up their shape. I used plenty of sugar before rolling out the dough, and once it was rolled out to the thickness I wanted, I gently lifted the dough to make sure it wasn’t sticking anywhere before I started cutting out my shapes. If it does stick in places, try to gently release it from the counter and add more sugar before you start cutting out your shapes.

Sugar is used to prevent sticking rather than flour because, oddly enough for an old world European recipe, these cookies are actually gluten free! Woot woot.

Once you’ve finished cutting out your shapes you can totally recombine the dough and re-roll it, but it will get sweeter every time since you are using sugar to keep it from sticking. I noticed that by the time I’d recombined and rerolled a third or fourth time, the cookies started to spread a little more in the oven from the extra sugar.

When it comes to the cookie cutters you’ll use, the author says that they’re traditionally cut into heart shapes, but if you want to do something else you should try to avoid any shapes with a lot of fine detail because the dough is too coarse and sticky to hold a detailed shape. The dough doesn’t really spread very much in the oven, but it’s just too hard to get this coarse sticky dough out of a cookie cutter with a lot of fine detail without messing it up. Even the snowflake cutter I used was a little fussy and I did find that some of the detail got slightly muddled.

No matter what shape you decide on, these cookies are crazy delicious. They almost taste like a nutty, subtly spiced brownie. It has the perfect balance of deep chocolate, warm spice, and chewy ground almonds. Heaven.

Since this recipe was so unfamiliar to me with the lack of flour and the addition of ground chocolate rather than melted chocolate or cocoa powder, I was really worried that the chocolate would just melt and turn into a mess in the oven, but my cookies kept their shape really well, so never fear y’all!

They’re soft and tender and delightfully chocolatey. Russell said they taste like a candy bar.
Better yet, they keep for up to a month, so they can be made well in advance and stored, making your holiday season a little less stressful. Just don’t store them with other, crisper cookies, or the crisp cookies will absorb their moisture and get soft.

Happy baking, and happy holidays!

Basler Brunsli

Servings: makes about 30 cookies
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adapted, just barely, from Classic German Baking by Luisa Weiss

1 2/3 cups raw almonds
9 oz dark or bittersweet chocolate (60% to 72% cocoa)
1 1/2 cups confectioners (powdered) sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon cloves
3 egg whites, lightly beaten
2 tablespoons dark rum (or Kirsch if you have it)
Granulated sugar, for rolling

Add the almonds to the bowl of a food processor and grind until they’re very very fine, but be sure not to go too far and let them turn into almond butter. If they start to bind together, stop!
Transfer them to a separate bowl and break the chocolate up into the food processor. Pulse until finely ground, but don’t let it melt. If it’s warm in your kitchen you may want to refrigerate your chocolate first.
Add the almonds back in with the chocolate, along with the salt, spices, egg whites, and rum or Kirsch.
Pulse until the mixture comes together in a stiff, sticky dough. Transfer the dough to a bowl, cover with plastic wrap, and refrigerate for 12 to 24 hours.

Preheat your oven to 300F (150C), and line two sheet pans with parchment paper.

Sprinkle your clean work surface with a generous layer of granulated sugar to prevent the dough from sticking. Place the dough on the sugared surface and cover with a sheet of plastic wrap or parchment paper to prevent the dough from sticking to the rolling pin. Roll the dough out 1/3″ to 1/4″ thick, and check to see if the dough is stuck to the surface (*see note). Cut out shapes with a cookie cutter (**see note) and transfer the cutouts to the prepared baking sheets leaving 1/2″ space between them. Bake, one sheet at a time, for 18 minutes. The cookies should look dry to the touch, but soft. Repeat with remaining baking sheet. Cool cookies completely before trying to remove them from the parchment, or they’ll fall apart.

Cookies can be stored in an airtight container or cookie tin, for up to a month.

Cooks notes:
*If the dough sticks to the work surface in a few spots, I found that it was easier to gently lift the dough and add more sugar underneath before cutting, rather than trying to lift stuck-on cutouts. Otherwise the cookies will lose their shape when you try to pick them up. If all of the dough is entirely stuck to your work surface, you might want to ball it back up and start over with more sugar on the surface next time.

**This dough is coarse & sticky, so avoid shapes with too much detail. Hearts are the traditional shape for these, but any simple shape will work.

pumpkin streusel coffee cake

If you live in the northeast, or anywhere in the U.S. for that matter, you’ve probably noticed something if you’ve been outside lately.

It’s pumpkin season!!!

Even though the weather still feels relatively summery here in NYC, there are pumpkins EVERYWHERE lately! Grocery stores, farm stands, corner bodegas, hardware stores, front porches, brownstone stoops, even apartment windows. Some of them are being nestled just so amidst colorful pots of hardy mums, while others are getting carved up into jack-o-lanterns with big toothy grins. You just can’t step out the front door without seeing a bunch of big orange squash all over the place.

And guess what! Pumpkins aren’t just decorative, they’re also pretty damn tasty! Canned or cubed, roasted or boiled, baked into pies and cakes or simmered into stews and curries. Gimme! Gimme! Gimme!

Pumpkin’s so adaptable and so universally loved this time of year that a huge part of the blogging community is coming out today to share their favorite pumpkin recipes in the Virtual Pumpkin Party! This pumpkin recipe sharing event has been hosted by Sara from Cake over Steak since 2015. Head over to her blog to see this year’s full list of links and check out all the drool inducing pumpkin recipes that speak to the versatility of the pumpkin, along with the limitless creativity of the blogging world.

Speaking of versatility and creativity, I decided that the Virtual Pumpkin Party was the perfect opportunity for me to take my spice cake bundt recipe out for a spin and really show you what she can do. I could have just made the pumpkin purée substitution and baked a simple, yet delicious bundt cake, but I knew that I could take this recipe even further. If you’ve been reading this blog long enough you’ve probably already noticed that I’m actually a curmudgeonly old lady living in the body of a 34-year-old gay man. So, true to form, I decided to use my humble spice cake recipe as the base for a show stopping coffee cake. A layer of toasted pecans and brown sugar, and a topping of buttery crunchy streusel may seem simple enough, but they seriously transform this cake.

The only slight change I made to the base recipe was to add just a bit more oil. The additional ingredients and thick layer of streusel mean this cake has to bake a long time before it’s fully cooked inside, and the extra oil helps keep the bottom and sides of the cake from drying out before the interior is done. I also decided to bake the cake in an angel food pan rather than a bundt pan, because bundts are meant to be turned out of the pan and served upside down, but I wanted that gorgeous streusel topping to be the star of the show. If you don’t have an angel food pan though, just bake it in a bundt pan and serve it with the streusel side up!

This cake is dense and rich and packed with heavenly, homey fall flavors. The cake itself is almost like a rich spiced pumpkin bread, the filling adds a lovely bit of toasty nutty texture, and the streusel is crunchy and buttery and salty in the best possible way. A light drizzle of cream cheese glaze adds just a touch of extra sweetness and a bit of creamy tang. I could go on, but I’m sure you get the picture. Now go preheat the oven already.

Pumpkin Streusel Coffee Cake

Servings: 12 to 16
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Streusel:
1/2 cup roughly chopped pecans
1 2/3 cups flour
3/4 cup brown sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon espresso powder (optional)
1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into cubes

Filling:
1 cup roughly chopped pecans
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon espresso powder (optional)

Cake:
3 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1 cup dark brown sugar, firmly packed
4 large eggs
3/4 cup peanut oil (or vegetable or canola oil)
2 teaspoons vanilla extract
1 3/4 cup (1 15oz can) canned pumpkin puree (not pumpkin pie filling)

Preheat oven to 350F.
Coat a large angel food pan with a removable bottom with butter and flour, or baking spray that includes flour. Refrigerate until ready to use.

Toast the pecans for the filling and the streusel together on a sheet pan for about 6 to 8 minutes or until fragrant. Let the nuts cool before making the streusel.

To make the streusel:
Put the flour, brown sugar, salt, cinnamon, espresso powder, and cold butter in the bowl of a stand mixer fitted with the paddle attachment. Mix the streusel slowly on low-speed just until it begins to clump together, which should take between 5 and 10 minutes depending on how cool everything is. Add the 1/2 cup of cooled toasted pecans and mix until well-distributed, about a minute.
Transfer the streusel to a small bowl, cover, and refrigerate.

To make the filling:
Mix the pecans, brown sugar, cinnamon, and espresso powder together with a fork in a small bowl. Set aside.

To make the cake:
Whisk flour, baking powder, salt, cinnamon, ginger, cloves, & nutmeg together in a bowl and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, & brown sugar together on high-speed until light and fluffy, about three minutes. Scrape down the sides of the bowl and add the eggs, one at a time, scraping between additions. In a small bowl or measuring cup, stir together oil, vanilla, & pumpkin purée. In the bowl with the butter and sugars, alternate additions of the flour and pumpkin mixtures at low-speed, beginning and ending with flour. Mix just until combined and do not overwork the batter. Scrape down the sides of the bowl to make sure all ingredients are well incorporated.

Pour about half the batter into the prepared pan and smooth out the top. Sprinkle the filling over the batter in an even layer, then top with remaining batter and smooth out. Firmly pound the pan against the countertop several times to tap out any air bubbles, then add the topping in an even layer. Bake in the center of the oven for 65 to 70 minutes, or until a toothpick or cake tester comes out clean from the center of the cake.

Transfer the pan to a wire rack to cool completely. Once cool, remove the cake from the pan and drizzle with cream cheese glaze (recipe below) if desired.

Cake should keep, in an air tight container at room temperature, for about 3 or 4 days.

Cream Cheese Bundt Glaze:
4 ounces (1/2 package) cream cheese, at room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
4 to 8 tablespoons milk

In the bowl of a stand mixer, beat the cream cheese until it’s soft and smooth and light. Add the powdered sugar, vanilla, and 3 tablespoons of milk and blend until there are no lumps. If necessary, add more milk, a tablespoon at a time, beating after each addition until the glaze reaches the desired drizzle-able consistency. It should be about the consistency of thin melted ice cream to drizzle correctly.

Place a tray under cake and cooling rack to catch any drips. I used a small squeeze bottle to get a thin even line of drizzle and let some of the streusel show through. You could also do this by cutting a small hole in a sandwich bag, or you could make your life easier and just pour the glaze over the whole top of the cake.

This recipe will probably make more glaze than you need, but it’s tough to make a smaller batch with an electric mixer, and without a mixer it won’t come out as creamy and smooth.
It’s great though, so I promise you won’t be sad that you’ll have extra.

roasted pear and walnut spice cake bundt #bundtbakers

Whoa. I just realized that I haven’t baked a bundt cake since April.

This has been one hell of a year, both personally with the Maxwell’s build out and opening, and for the country as a whole. This election cycle really has consumed me, chewed me up and spit me out, and just when I thought it would all finally be over, it seems like we’re in for even more struggle and strife.

While things may feel a little disheartening right now, life must go on, and getting back into the kitchen and revving up the ol’ stand mixer certainly helps me feel centered and whole again.

I’m so so thrilled that Lauren from Sew You Think You Can Cook chose pears as our inspiration for the #bundtbakers this month. Thank you so much Lauren! Not only do I absolutely love pears on their own, there’s also something especially cozy and satisfying about baking with fall fruit pear-ed (har har) with warm homey spices.

With Thanksgiving only a week away, a pear bundt cake is just what the doctor ordered.

I have a confession to make though.
I haven’t always liked pears.

My grandfather has always had several fruit and nut trees on his property, and when I was little I thought pears were absolutely disgusting. I don’t know if it was the grainy texture, or the thick sandy skin, or what, but to be perfectly honest I didn’t care for a lot of the bounty of grandpa’s garden.

I was truly a child of the 80’s, and a lot of my culinary influence during my formative years came from spending time in my grandmother’s kitchen. She is a product of her generation, and Grandma’s food philosophy came from the atomic-age desire for shiny, new, packaged convenience foods rather than the back-to-earth approach many of us prefer today. As a kid in Grandma’s kitchen, packaged food was celophane-wrapped, sterilized heaven to me, and I couldn’t get enough of it. Give me a box of doughnuts, a bag of chips, a can of soup, a bottle of soda, and a grilled cheese sandwich made with plastic-wrapped processed “cheese food”, bagged sliced white bread, and margarine from a tub.
Who wants to have to pick and wash fresh fruits and vegetables from outside with all the dirt and bees and bugs, when the fridge is stocked with Cool Whip and Velveeta that’s clean and delicious and ready to eat?

Not me.
That’s who.

I did like Grandpa’s strawberries and plums, but even the strawberries had to be scrubbed and sliced and covered in sugar before I deemed them edible.

Obviously my tastes have changed over the years, and as an adult I’ll take a ripe juicy pear, still warm from the sun, over a tub of chemically Cool Whip any day of the week.

As a kid, trips to my grandparents house filled me with excitement because I knew the cupboards were bursting with store-bought chips and cookies and doughnuts. These days I still get excited when I get to visit my grandparents, but now it’s because I know grandpa will load me up with sagging grocery bags filled with dirty bell peppers, lopsided butternut squash, fuzzy warm peaches, or sun-ripened tomatoes when I get ready to leave.

When I was planning my bundt for this month, I knew that I really wanted the pears to be the stars of the show. My first instinct was to chop or cube or grate them just like apples into a traditional spice cake for flavor and added moisture, but somehow that didn’t seem like it was “enough”. My pears deserved better than playing second fiddle to cinnamon.

Determined to leave the pears whole (or at least halved) inside the cake, I decided to poach them in a bourbon ginger syrup. They smelled like heaven in the poaching liquid and I couldn’t help myself from sneaking spoonfuls of batter from the pan before it went into the oven. I was congratulating myself on a job well done before the cake even started to rise, and I couldn’t wait to get it out of the oven and see the autumnal perfection I’d come up with.

Aaaaaaand…

It was an absolute disaster.

The pears soaked up too much moisture in the poaching liquid, releasing it back into the cake to create a jiggly bundt with the weirdest almost blubbery texture I’ve ever had the misfortune to put in my mouth. As the cake cooled it sagged and the cake separated from the pears and slumped into a wobbly mess on the plate.

So, back to the drawing board. I knew I’d need a thicker, denser batter, and I obviously needed to find a way to pull moisture out of the pears before baking them into the cake. With poaching out of the question, I decided to try dry roasting the pears so they’d be tender but slightly dried out before going into the batter. Thankfully, it worked out beautifully and I think the pears are almost as happy about it as I am.

You’ll want to use the smallest pears you can find for this recipe, because if they’re too big or tall they’ll take up too much room in the pan. They might cause the batter to run over in the oven, or could stick out the top of the cake and cause it to sit unevenly when plated. I also think that Bosc pears are the only variety firm and sturdy enough to stand up to being roasted, handled, and baked in this way without turning to mush or falling apart.

The bit of extra effort in roasting the pears and toasting the walnuts really pays off when you slice down into the cake to reveal a perfect cross-section of a whole pear (depending on where you slice).
And the flavor? Fuggitaboudit. Warm spices, tender roasted pears, crunchy toasted walnuts, buttery tender brown sugar spice cake, and a thick and tangy cream cheese glaze.
I mean. Come on.

This is basically THE perfect fall cake, and it would make an excellent addition to your Thanksgiving spread to boot. If you’re looking for even more fall inspiration and pear-y wonderfulness, make sure you scroll down past the recipe to see what the other #bundtbakers came up with this month!

Roasted Pear and Walnut Spice Cake

Servings: 8 to 12-ish
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4 to 5 small firm Bosc pears, depending on the size of your pan
1 1/4 cups chopped walnuts
2 1/4 cups all-purpose Flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
2 teaspoons ginger
1 teaspoons cardamom (optional)
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 cup buttermilk
2 teaspoons vanilla extract
1 cup (16 tablespoons) unsalted butter, softened
1 1/2 cups dark brown sugar, packed
3 large eggs

Cream Cheese Glaze:
4 ounces (1/2 package) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 to 4 tablespoons milk

Preheat the oven to 350°F. Lightly butter and flour a 10 to 12 cup bundt pan, refrigerate.

Peel pears, slice in half, and scoop out seeds with a melon baller or spoon. Place cut side up on a parchment lined baking sheet and bake for 20 minutes. Flip and bake 15 minutes more. Remove from oven and set aside to cool.

Spread walnuts in an even layer on a small baking sheet and toast for 5 to 8 minutes, or until they smell toasty. Do not let them burn. Set aside to cool. Reserve 1/4 cup for topping the cake.

Whisk flour, baking powder, baking soda, salt, & spices together in a bowl. Set aside. Mix vanilla into buttermilk and set aside.
In a the bowl of and electric mixer, beat together the butter and brown sugar until light and fluffy, about 3 to 5 minutes. Add the eggs one at a time, beating for a minute or two and scraping the sides and bottom of the bowl between additions.
Alternate additions of flour and buttermilk, mixing on low just until combined, and scraping the bowl between each addition. Start and end with flour so there are 3 additions of flour and 2 of buttermilk. Stir in 1 cup walnuts until evenly distributed.

Pour about 3/4 of the batter into the prepared pan, and tap the pan on the counter to remove air bubbles. Push pear halves into the batter, top side facing down into the bottom of the pan, arranging them so the cut halves face each other as a whole pear. Arrange pears so they’re evenly spaced around the pan. Spread remaining batter over the top, leaving at least half an inch of room for the cake to rise so it doesn’t overflow in the oven. It’s okay if the pears stick out of the batter a bit, as the cake should rise around them. Bake for 50 to 55 minutes, until a cake tester or toothpick inserted in the center comes out clean.
Remove the cake from the oven, and cool in the pan for 30 minutes before turning it out onto a rack to cool completely.

While the cake cools, make the glaze.
In the bowl of a stand mixer, beat the cream cheese until it’s fluffy and smooth. Add the powdered sugar, vanilla, and 4 tablespoons of milk and blend until there are no lumps. If necessary, add more milk, a tablespoon at a time, beating after each addition until the glaze reaches the desired drizzle-able consistency. It should be about the consistency of thick melted ice cream to drizzle correctly.

Place a tray under cake and cooling rack to catch any drips. Pour glaze over cake and let the glaze work its way down the side, tapping the tray on the counter if necessary. Top with toasted walnuts.

Well covered in an airtight container, this cake should keep at room temperature about 2 days, or longer in the fridge. Just make sure to serve it at room temperature if you refrigerate it.

The bundt bakers really outdid themselves this month, and all these perfect pear cakes have my mouth watering like crazy!

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

Almond Pear Bread Pudding from Food Lust People Love
Fresh Pear Bundt Cake with Vanilla Glaze from The Queen of Scones
Honey and Walnut Pear Bundt Cake from Sew You Think You Can Cook
London Fog & Pear Bundt Cake from All That’s Left Are The Crumbs
Orange Pear Bundt Cake from Basic N Delicious
Pear and Date Bundt Cake with Caramel Mascarpone Sauce from kidsandchic
Pear and Hazelnut Bundt from Jane’s Adventures in Dinner
Pear and Port Bundt Cake from Palatable Pasttime
“Pear”fect Rum Raisin Cake from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Pear Pecan Coffee Bundt Cake from Patty’s Cake
Pear Spiced Bundt Cake from I Love Bundt Cakes
Pear Streusel Crunch Cake from Noshing with the Nolands
Pumpkin Pear Bundt Cake from Making Miracles
Roasted Pear & Walnut Spice Cake Bundt from Brooklyn Homemaker
Salted Caramel Pear Bundt Cake from Tartacadabra
Spiced Pear Bundt from A Day in the Life on the Farm

butter pecan layer cake

I can’t even believe it friends.

Brooklyn Homemaker turns three years old this weekend!

They grow up so fast!
Sniff.

This year has been sort of crazy with the whole Maxwell’s thing and all the time I’ve had to spend away from Brooklyn Homemaker, and I’m so thrilled to finally be getting back into the swing of things just in time to celebrate my anniversary!

I probably said this last year too, but I never would have believed you if you’d told me three years ago that I would have started doing this and kept with it for three whole years.
When I first started I didn’t even have a real camera, and for the first few months I shot all of my photos on my iPhone in my dimly lit kitchen at weird, unflattering angles. If you’d told me three years ago that I would not only get a real camera, but also get pretty good at figuring out how to use it, I definitely would have had my doubts.
If you’d have told me that some of my photos would be even half as good as the ones I spent hours drooling over on Pinterest, or that people would actually want to pin my photos and recipes for themselves, I probably would have laughed in your face!
If you’d have told me that people would actually want to cook my recipes, and would enjoy them enough to share with their friends and families, I’d have been absolutely floored!
Naaahhhhhh! No friggin’ way!!!

I still wake up sometimes and want to pinch myself.

butter pecan layer cake | Brooklyn Homemaker

It seems like I start having these thoughts around the same time every year, as my blog anniversary approaches, about all the things I’ve accomplished and how far I’ve come. The friendships and bonds I’ve built, the skills I’ve gained, and how my goals and priorities have changed over these past few years.

This is definitely a time to for reflection, a time for appreciation, and a time to be grateful. Perhaps most importantly though, it’s a time for cake!

The idea of this cake was a bit of a throw back to the very first cake that inspired this whole blogging adventure, the Aunt Sassy Cake from Baked.

I knew I wanted to make another big ass fancy celebration cake filled with nuts and covered in a velvety icing, but I didn’t want to just make the same cake all over again.
I did that already! haha!

I thought that a play on the Aunt Sassy Cake with a fun, autumnal twist would be a great way to pay homage to the cake that started it all, while also making it feel little more seasonally appropriate this time of year.

I played with a few ideas in my head, but the inspiration really came when I was flipping through the channels one day and happened to catch a few minutes of Jeopardy.

When my sister and I were little, we used to spend a lot of time at our grandmother’s house. If we’d stay after dinner, we’d sit next to grandma on the couch and watch Wheel of Fortune and Jeopardy, and if we were good, grandma would fix us a bowl of ice cream.

Thing is, at the time I hated the ice cream flavors she tended to keep in the house. All I wanted was chocolate, or maybe mint chocolate chip, but grandma usually only had maple walnut or butter pecan. Garbage ice creams in the eyes of a child, and ones that i lovingly referred to as old lady flavors in my teen years.
As I got a little older I finally learned to appreciate those “old lady” flavors, and eventually I even learned to love them.
These days I can’t get enough of them, and even get into trouble with Russell when I come home from the store with a pint of butter pecan, when he’d have preferred chocolate, or maybe mint chocolate chip!

With butter pecan in mind, I decided to go for a tender pecan layer cake, and I opted to brown the butter to amp up the nutty flavor. Browning butter only takes about 10 minutes with some stirring and a watchful eye, and it adds an incredibly rich, earthy, nutty flavor to regular everyday unsalted butter. It has such an amazing flavor that I decided to brown a little extra to mix into some silky Swiss Meringue Buttercream I wanted to use to ice the cake.

To make things even richer, and fancier, and prettier, I went ahead and drizzled the whole kit and kaboodle in some heavenly homemade caramel with a splash of (optional) bourbon.

This cake is the freakin bomb. Perfect for fall. It could even work as an elegant alternative to pecan pie at Thanksgiving!

It’s been a wild ride so far, and hopefully this is just the beginning.

I’m so honored and grateful for all of you guys out there. I’m so so luck to have so many amazing friends out there in the world who have been so encouraging and engaging through everything that I’ve done so far. I’m looking forward to many more recipes and posts and years ahead, and I hope you’ll all be along for the ride too!

Love you guys! Thanks for everything!

Butter Pecan Layer Cake with Brown Butter Swiss Meringue Buttercream and Bourbon Caramel Sauce

Servings: 12 to 20
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Brown Butter
(Make ahead if possible)

4 sticks of unsalted butter

Melt butter in a large stainless steel (or light colored) sauce pan over low to medium heat. As the water cooks out, the butter will sizzle a lot. Stir frequently with a silicone spatula.

Once the butter starts to foam, usually about 5 minutes in, you want to watch it very carefully so it doesn’t burn. You’ll also want to use your spatula to scrape the sides and bottom of the pan often. This will promote even browning and help prevent the milk solids from sticking to the pan as they brown. They’re delicious so you want them in your finished butter, and if they do stick they’ll be a pain in the butt to clean.

The foam may make it hard to see, but as you stir you’ll begin to see the milk solids in the butter begin to turn brown. Once the milk solids are brown and the butter smells toasty and nutty, you’re done! Immediately pour the butter, milk solids & all, into a heatproof dish to prevent it from further cooking. The milk solids can go from nutty and golden to black and burnt in less than a minute!

For the recipes below, you want the butter to be soft, but you don’t want to use the butter while it’s still hot and melted. Refrigerate the butter until solid, then let it soften at room temperature. If you want to make it ahead, it’ll keep for a long time if stored in an airtight container.
Butter contains a good amount of water which cooks off when you brown it, so after browning your 4 sticks of butter won’t measure 2 cups. Since the cake and the icing require the same amount of butter, I just say 1/2 the brown butter in each recipe for simplicities sake.

Brown Butter Pecan Cake
Adapted from Cooking Classy

3 Tbsp unsalted butter
2 cups finely chopped pecans
1/3 cup whole pecan pieces for decorating (optional)
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 of the brown butter (will be a bit shy of 1 cup), softened
1/4 cup peanut oil (or canola or vegetable oil)
1 cup granulated sugar
1 cup brown sugar, firmly packed
3 large eggs
2 large egg yolks (reserve whites for icing)
2 tsp vanilla extract
1 1/4 cup buttermilk

Preheat oven to 350 degrees.

Melt 3 Tbsp butter in a skillet over medium heat. Add pecans, toss to coat, and cook until slightly browned and fragrant, stirring frequently, about 5 minutes. Transfer to a bowl or dish to stop cooking and set aside to cool. If using whole pieces for decorating, separate them from the chopped pecans and reserve for later.

Butter 3 8-inch round cake pans and line with parchment paper, butter parchment paper and then lightly dust pans with flour shaking out excess. Set pans aside.
Whisk together flour, baking powder, baking soda and salt in a medium bowl and set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, beat butter, oil, and sugars together until very pale and fluffy, about 5 minutes. Mix in eggs and egg yolks, one at a time, adding in vanilla with the last egg.
Add 1/3 of the flour mixture to the butter mixture and mix on low speed just until combined, then add in 1/2 of the buttermilk and mix just until combined. Repeat alternating flour and buttermilk, ending with the final 1/3 of the flour. Remove the bowl from your mixer and fold in pecans until they’re evenly distributed. Divide batter evenly among the 3 prepared baking pans, using a kitchen scale for accuracy if desired.
Bake in preheated oven 25 – 30 minutes, or until a cake tester or toothpick inserted into the center of the cakes comes out clean.
Remove from oven and cool for 10 to 15 minutes on a wire rack, then run a knife around edges of the pans to ensure the cakes are loosened, and invert them onto the racks to cool completely.

Bourbon Caramel Sauce
Adapted from Minimalist Baker

1 cup sugar
1/4 cup water
1/4 cup unsalted butter (4 tablespoons, or 1/2 stick)
1/4 cup heavy cream
1 Tbsp bourbon (optional)
pinch of salt

Place sugar and water in a large saucepan over medium heat, gently swirling the pan (not stirring) to combine. Simmer (not stirring) for about 15 minutes or until a rich amber color is reached. It should look almost a reddish-brown, and have a slightly toasty aroma. Once the sugar starts to go from clear to golden, watch it very closely as it can go from perfect to burnt in under a minute. If you want to use a thermometer, cook until the sugar reaches 350 degrees.
Remove the pan from heat and slowly stir or whisk in the butter. It will bubble up a lot so be careful. Once the butter is combined, repeat the process with the cream. Then add the bourbon and salt stir or whisk to combine.
Place the pan back over the heat and simmer for another minute or two while stirring continuously.
Remove from heat and let it cool for about 15 minutes before pouring into a heat-safe dish or jar to cool to the touch. Then close or cover the container and transfer it to the refrigerator to cool completely before use. Any leftover caramel (I didn’t have much) can be stored in the fridge in an airtight container for several weeks.

Brown Butter Swiss Meringue Buttercream
Adapted from Martha Stewart

6 large egg whites
1 cup granulated sugar
1 cup packed dark-brown sugar
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, room temperature
remaining 1/2 of the brown butter (will be a bit shy of 1 cup), softened
1 teaspoon vanilla extract

Wipe the bowl of an electric mixer with paper towel and a small amount lemon juice or vinegar to remove any trace of fat or grease. Make a double boiler by placing the mixer bowl over a saucepan of gently simmering water, making sure the bowl doesn’t touch the water.

Place egg whites, sugars, and salt into the bowl and whisk gently but continuously until the sugar is completely dissolved and the egg whites reach between 150 and 160 degrees F.
Attach the bowl to your mixer and use the whisk attachment to whip the egg whites on high speed until thick, glossy peaks form and the bowl no longer feels warm to the touch, about 7 to 10 minutes.
Switch to the paddle attachment and reduce speed to medium-low. Add butter, about 2 tablespoons at a time, beating after each addition. The meringue will deflate slightly as butter is added, don’t worry. Once all the butter is added, beat until the icing is smooth and silky, usually about 3 to 5 minutes.
Add the vanilla and beat on low just until combined.

If the buttercream curdles, don’t worry! Just keep mixing and it will come back to smooth.
If the buttercream is too thin and runny, refrigerate the bowl for about 15 or 20 minutes before mixing again with the paddle attachment until it comes together.

Assemble cake:

Remove parchment from each layer, and trim the domed tops off with a cake leveler or sharp bread knife if necessary. Flat layers will definitely result in a much prettier & more professional looking finished cake. My cakes didn’t dome much, so you may not need to do this step. Make sure the layers are completely cool (or cold) before you proceed.

If you’re not serving the cake the same day it’s baked, I recommend you brush each layer of cake with two or three tablespoons of simple syrup before assembly to keep it nice and moist for days. Just heat 1/3 cup sugar and 1/3 cup water together until the sugar is completely dissolved.

Place first layer on a cake stand, serving platter, or cardboard cake round. Top with roughly 1/4 of your icing (about one generous cup), and spread the icing out with an offset icing spatula, in as even and level a layer as possible. Place the next layer on top and check from above and from multiple angles to make sure it’s stacked perfectly centered with the layer below, and that it’s flat and level. Adjust if necessary.
Add another 1/4 of the icing, smooth it out, add the top layer, and check and adjust if necessary.

Using another 1/4 of your icing, spread a thin layer of icing over top and sides of cake with an icing spatula. I like to start at the top and slowly work my way down the sides. Be sure to fill in any gaps between layers and make the sides and top is as smooth and flat as possible. This thin layer of icing is referred to as the “crumb coat” and is meant to seal in any crumbs so they’re not seen in your final layer of icing. Refrigerate the cake for 30 minutes to an hour to set the icing before you proceed.
Spread the remaining icing evenly over top and sides of cake, trying to get as smooth a surface as possible.

Top the cake with about 3/4 to 1 cup of the cooled caramel sauce, carefully and evenly drizzling some down the sides.
If desired, top the finished cake with the optional 1/3 cup of toasted whole pecans from above.

This cake is best the day it’s baked, but will keep well in a cake saver at room temperature for up to 2 days, if the weather is not too hot or humid. Otherwise, wrap tightly and store in the refrigerator for up to 3 days. If refrigerated, you’ll need to let it come up to room temperature for at least an hour before serving.