Butterscotch-Pecan Cake
INGREDIENTS
•
Vegetable-oil cooking spray, for pans
•
3 3/4 cups all-purpose flour
•
1 1/4 teaspoons baking powder
•
3/4 teaspoon baking soda
•
2 1/2 teaspoons coarse salt
•
10 ounces (2 1/2 sticks) unsalted butter, softened
•
2 1/2 cups packed dark-brown sugar
•
4 large eggs, room temperature
•
1 tablespoon plus 1 teaspoon pure vanilla extract
•
1 1/4 teaspoons rum, preferably golden or dark
•
1 1/4 cups buttermilk, room temperature
•
12 ounces unsalted butter (3 sticks), 1 stick left whole, 2 sticks cut into small pieces, softened
•
2 cups packed dark-brown sugar
•
1 cup heavy cream
•
1/2 teaspoon coarse salt
•
20 ounces cream cheese, softened
•
1/2 cup confectioners' sugar, sifted
•
2/3 cup packed dark-brown sugar
•
3 ounces (6 tablespoons) butter, cut into pieces
•
1/2 cup light corn syrup
•
1/4 teaspoon coarse salt
•
1/2 cup heavy cream
•
2 cups pecan halves, toasted and chopped, plus more halves for garnish
ADVERTISEMENT