- ½ cup 113 grams unsalted butter
- 1 teaspoon 6 grams vanilla bean paste
- 1 cup 220 grams firmly packed light brown sugar
- ¼ teaspoon kosher salt
- 1 cup 240 grams heavy whipping cream
10-inch tube pan
Small saucepan
Offset spatula
Make the sauceYou melt the butter, whisk in the vanilla, brown sugar, and salt until dissolved, then add the cream and boil for three minutes before cooling to room temperature. Prep the ovenYou preheat the oven to 350°F and spray a 10-inch tube pan with baking spray containing flour. Mix the wet ingredientsYou whisk the melted butter, brown sugar, butterscotch sauce, eggs, and vanilla together in a medium bowl. Combine dry and wetYou whisk the flour, baking powder, and salt together, add it to the butter mixture, then whisk in the buttermilk just until combined. Make the streuselYou stir together the pecans, cinnamon, and remaining brown sugar in a small bowl. Layer it upYou pour two-thirds of the batter into the pan, sprinkle with half the pecan mixture, top with the remaining batter, then sprinkle with the rest of the streusel. BakeYou bake for 40 to 45 minutes until a wooden pick comes out clean, tenting with foil after 30 minutes if the top browns too fast. DrizzleYou cool the cake in the pan for 15 minutes, remove it, then drizzle with the remaining butterscotch sauce.
Recipe Notes
Butterscotch sauce: I always make this from scratch, since store-bought versions never taste as rich or buttery.
Buttermilk: I use real buttermilk for the tenderest crumb, though milk mixed with vinegar substitutes in a pinch.
Pecans: I buy mine pre-chopped to save time, though walnuts substitute just as well.
Butter: I use unsalted butter throughout, since the recipe adds its own measured salt separately.
Heavy cream: I only use heavy whipping cream in the sauce, since anything lighter will not thicken properly.
