Ingredients:

  • 2 cups (225g) raw pecan halves, roughly chopped
  • 3 tbsp (42g) salted butter
  • 0.5 tsp sea salt
  • 3 cups (375g) all-purpose flour, sifted
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 1 cup (226g) unsalted butter, room temperature
  • 1.5 cups (300g) granulated sugar
  • 0.5 cup (100g) packed light brown sugar
  • 4 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 1 tsp butter extract
  • 1 cup (240g) full-fat sour cream
  • 8 oz (225g) full-fat cream cheese, softened
  • 0.5 cup (113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 tsp vanilla extract

Instructions:

  1. Place a skillet over medium heat. Melt 3 tablespoons of salted butter and add pecans and sea salt. Stir constantly for 5–7 minutes until pecans are fragrant and mahogany-colored. Remove from heat and cool completely.
  2. In a stand mixer fitted with a paddle attachment, beat 1 cup of unsalted butter with granulated and light brown sugar on medium-high speed for 5 minutes until pale and fluffy.
  3. Add eggs one at a time, beating well after each addition to maintain the emulsion. Stir in the vanilla extract and butter extract.
  4. In a separate bowl, whisk together the sifted flour, baking powder, and baking soda. Reduce mixer speed to low.
  5. Alternate adding the flour mixture and the sour cream to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
  6. Fold in the cooled toasted pecans by hand. Pour batter into a greased 10-cup Bundt pan and bake at 325°F (165°C) for 55 minutes or until a skewer comes out clean.
  7. Prepare frosting by beating cream cheese and 0.5 cup butter until smooth. Gradually add powdered sugar and vanilla, beating until light and airy. Frost the cooled cake.