Butter Pecan Cake with Brown Butter Frosting THM-S
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Butter Pecan Cake with Brown Butter Frosting THM-S

This is a decadent and rich dessert that is perfect for that special occasion you have coming up!
Course: Dessert
Servings: 8

Ingredients

Cake-

  • 1/2 cup butter softened
  • 3/4 cup gentle sweet
  • 2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 cup sour cream
  • 1/2 cup coconut oil
  • 5 eggs
  • 2 1/2 cups almond flour
  • 1 cup oat fiber
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 oz pecans coarsely chopped

Brown Butter Frosting

  • 1 1/2 cup butter divided
  • 1 tsp vanilla extract
  • 1 1/2 cup gentle sweet
  • 2/3 cup heavy whipping cream
  • 2 oz pecans coarsely chopped

Instructions

  • Preheat oven to 350 degrees.
  • Spray 2 8" round baking pans with oil and put parchment paper in the bottoms.
  • Mix butter, sweetener, vanilla, and almond extract until fluffy.
  • Add in Sour Cream and coconut oil and mix thoroughly.
  • Add Eggs and mix well.
  • Add in the dry ingredients and mix until combined.
  • Fold in the pecans.
  • Spread into two pans (batter will be thick).
  • Bake at 350 for 25-30 minutes. Check at 20 minutes to make sure you don't over cook.
  • Meanwhile, start the frosting. Place 1 cup of butter (2 sticks) into a pan and cook on medium until butter is browned, about 8 -10 minutes.
  • Remove brown butter to a heat proof dish and allow to cool for another 10 minutes or so at room temperature.
  • Place brown butter into fridge until solid, at least an hour.
  • When solid, place all ingredients into a mixer and mix until frosting consistency.
  • Frosting needs to remain refrigerated.