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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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From Everyday Food October 2005. Ingredients:
1 1/2 cups pecan halves |
1/2 cup unsalted butter, plus |
2 tablespoons unsalted butter, room temperature |
1 cup sugar |
1 tablespoon sugar |
1 cup flour |
3 eggs, room temperature |
1 teaspoon baking powder |
1/4 teaspoon salt |
1 tablespoon grated orange zest |
Directions:
1. Preheat oven to 350°.
2. Spread pecans in a single layer on a baking sheet; toast until crisp, about 7 minutes.
3. Let cool, then coarsely chop 1/2 cup pecans. Set remaining aside.
4. Place 2 tablespoons butter in a 9-inch round cake pan; heat in the oven until melted, about 3 minutes.
5. Remove from oven; sprinkle 1 tablespoon sugar over butter. Scatter chopped nuts over sugar; set aside.
6. In a food processor, process reserved pecans and flour until nuts are very finely ground. Set aside.
7. Beat remaining 1/2 cup butter and cup sugar until light and fluffy.
8. Beat in eggs, one at a time, until combined.
9. In a small bowl, combine flour mixture, baking powder, and salt; fold into egg mixture. Stir in zest.
10. Pour into prepared pan, smoothing top.
11. Bake until a toothpick inserted in center comes out with a few moist crumbs, 35 to 40 minutes.
12. Cool 10 minutes in pan; invert onto a rack to cool completely, bottom side up so the butter-pecan layer is on top.
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