off).
Make the candied pecans: While the cake bakes or cools, prepare the pecans. In a medium skillet over medium heat, combine ¼ cup granulated sugar and 1 tablespoon butter. When the sugar begins to melt, add the pecan halves and stir continuously until the sugar coats the pecans and caramelizes lightly, 3–4 minutes. Transfer to a parchment-lined tray and separate the pecans so they do not stick together. Sprinkle lightly with a pinch of salt. Let cool completely; they will crisp as they cool.
Make the brown butter caramel glaze: In a small saucepan over medium-low heat combine 1 cup brown sugar, 4 tablespoons butter and ¼ cup water or 2 tablespoons water plus 2 tablespoons cream (if you prefer more gloss). Stir until the sugar dissolves and the mixture comes to a gentle simmer. Slowly whisk in the warm heavy cream and continue to simmer for 2–3 minutes until slightly thickened. Remove from heat and whisk in ¼ teaspoon salt and 1 teaspoon vanilla. If desired, strain the glaze through a fine mesh to remove any solids.
Glaze and finish: Pour the warm glaze over the cooled cake, letting it cascade naturally down the sides. While the glaze is still tacky, arrange the caramelized candied pecans on top. Let the glaze set for at least 20 minutes before slicing.
Serve: Slice with a sharp serrated knife, wiping the blade between cuts for clean slices. Serve at room temperature. Leftover slices may be warmed briefly in a 300°F (150°C) oven for 8–10 minutes for a freshly baked texture.
Troubleshooting & Consistency Tips
Cake sinks in the middle
Possible causes include underbaking, opening the oven door too often during baking, or adding too much liquid. Use an instant-read thermometer and avoid opening the oven during the first 45 minutes. If the center is underbaked but the exterior is browned, tent with foil and continue baking until done.
Crumb too coarse or dry
Overmixing after the flour is added develops gluten and yields a tougher crumb. Mix only until the dry ingredients are just incorporated. Also ensure your butter and eggs are at room temperature for proper emulsion.
