Salted Pecan Cake Recipe

Position a rack in the center of the oven. Preheat the oven to 350 degrees F. Coat a 9-inch round cake pan with nonstick cooking spray. Set aside.

In a medium saucepan over medium-high heat, melt the salted butter. When the butter starts to bubble and turn golden, add the brown sugar and golden syrup.

Decrease the heat to medium and stir until the sugar melts and starts to bubble. As soon as the mixture starts to boil, cook for 1 minute exactly, stirring continuously. Be very careful with this timing. (Boiling for more than a minute will result in caramel that will harden on the cake and be difficult to slice.)

Remove from the heat and stir in the vanilla, bourbon, and pecans. Pour immediately into the prepared pan, using a small spatula to spread in an even layer. Set aside.

In a medium bowl, sift together the flour, baking powder, and fine sea salt. In a separate bowl, using an electric mixer set at medium speed, beat together the butter, granulated sugar, and brown sugar for about 4 minutes, until light and fluffy.

Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in the golden syrup, sour cream, and vanilla.

With a rubber or silicone spatula, fold in the flour mixture by hand just until the batter is combined and no streaks of white remain. Spoon the batter into the pan with the topping, smoothing it evenly with a spatula.

Bake for 25 to 30 minutes, until a wooden skewer inserted into the center of the cake comes out clean.

Transfer the pan to a wire rack and let cool for 5 minutes. Invert the cake onto a serving plate. If any bits of caramel or nuts remain in the pan, simply scrape them from the pan and spread them over the cake with a spatula.

Sprinkle the Maldon sea salt over the top of the cake. Serve the cake warm, cut into thick wedges.