Butter Pecan Cake for 12 Servings

Instructions:

1. Brown the butter in a skillet over medium heat, whisking constantly until the solids turn golden brown and smell nutty. Remove from heat and let cool for 10 minutes.
2. In the same skillet, toast pecans for 3-5 minutes until fragrant. Let them cool and toss lightly with one tablespoon of the measured all-purpose flour.
3. Using a stand mixer on medium-high, cream the browned butter and granulated sugar until pale and fluffy.
4. Add eggs and egg yolks one at a time, beating well after each addition. Stir in the vanilla extract.
5. Sift together the flour, baking powder, baking soda, and salt. Alternately add the dry ingredients and the sour cream/milk mixture to the butter mixture, beginning and ending with dry ingredients.
6. Gently fold in the floured, toasted pecans using a spatula.
7. Divide the batter equally between two greased and parchment-lined 9-inch cake pans. Bake for 25 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
8. Prepare the frosting by beating softened cream cheese and butter together until smooth. Gradually add powdered sugar, vanilla, and heavy cream until fluffy.
9. Frost the cooled cake layers. Garnish the top with toasted pecan halves, a drizzle of melted butter, and a pinch of flaky sea salt.