Brown Sugar Pecan Cake

6 T butter, melted

213 g light brown sugar

1/4 C milk

1/8 t salt

1 C pecans, diced

6 T butter, room temp
319 g light brown sugar
1 egg, room temp

1 yolk, room temp
1 1/2 C buttermilk, room temp

1 1/2 t vanilla

270 g AP flour

1 1/2 t baking soda

3/4 t salt

1 batch bourbon glaze

Preheat oven to 350.

Cake release a bundt pan.

Stir together melted butter and 213 g brown sugar.

Add milk, salt, and pecans.

Place in bottom of bundt.

Beat 6 T butter and 319 g brown sugar until smooth.

Add eggs, beating until smooth.

Stir in buttermilk and vanilla.

Gently beat in soda, salt, and flour.

Bake 45 mins or until set.

Let sit 15 mins, then flip out of pan and transfer to cooling rack.

Separately, make bourbon glaze.

Once cake is cool, drizzle glaze over cake.

kingarthurbaking, courtesy of Cindy Lee