Nutty & Saucy
Pecan Praline Sheet Cake
Makes 1 (13x9-inch) cake
1¾ cups firmly packed light brown sugar
¾ cup unsalted butter, melted
3 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1½ cups whole buttermilk
1 cup roughly chopped pecans
Caramel Buttercream (recipe follows)
½ cup chopped candied pecans
1. Preheat oven to 350°. Line a 13x9-inch baking pan with parchment paper, letting excess extend over sides of pan.
2. In a large bowl, whisk together brown sugar and melted butter until combined. Add eggs, one at a time, beating just until combined after each addition. Whisk in vanilla.
3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, whisking just until combined after each addition. Fold in roughly chopped pecans. Spread batter into prepared pan.
Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Let cool in pan for 30 minutes. Using excess parchment as handles, remove from pan, and
