CityView Magazine

34 November 2023 Instructions: Coarsely chop about 1 cup of the toasted pecans; leave the remaining ½ cup whole. Place 6 tablespoons unsalted butter, ¾ cup packed dark brown sugar, and ½ teaspoon kosher salt in a large saucepan over medium heat. Cook, whisking frequently, until the butter is completely melted and the mixture is completely smooth and bubbling all over, 6 to 8 minutes. Whisk in ½ cup heavy cream until completely combined and bubbling again. Remove from heat and stir in the chopped and whole pecans and ½ teaspoon vanilla extract. Set aside to cool to room temperature, 30 to 45 minutes. Take the cheesecake out of the refrigerator and unmold it. You can serve the cake right from the bottom of the springform pan or use a large off-set spatula to gently unstick the crust from the pan and transfer it to a serving platter. Spoon the pecan pie topping over the cheesecake before slicing. PECAN PIE CAKE Yellow layer cake with a pecan pie filling combines another of your two favorites. Vanilla icing (homemade — or not) adds a classic finish. Recipe by Holly Nilsson at spendwithpennies.com. For the cake: • 2 cups chopped pecans • ¾ cup butter, soened • 2 cups white sugar • 5 eggs, separated • 1 tablespoon vanilla extract • 1 cup milk • 1 tablespoon lemon juice • 2 cups all-purpose flour • 1½ teaspoons baking soda • 1 cup pecans, chopped • ⅓ cup caramel sauce • ⅓ cup light cream For the filling: • ½ cup packed brown sugar • ⅓ cup cornstarch • ¾ cup dark corn syrup • 2 egg yolks • 1 egg • 1½ cups light cream • 2 tablespoons butter • 1 teaspoon vanilla extract Other: • 2 cups heavy cream • 3 tablespoons powdered sugar • additional pecans for decorating optional • cream for serving Cake instructions: Preheat oven to 350°. Grease three 9-inch pans and sprinkle the chopped pecans evenly among them. Place 1 tablespoon lemon juice in a 1 cup measuring cup and top to 1 cup with milk. Set aside. With a mixer on medium, cream together ¾ cup butter and sugar until light and fluffy. Beat the egg yolks and vanilla. In a medium bowl, combine flour and baking soda. Beat flour mixture into butter mixture alternating with soured milk. With the mixer on medium-high, beat egg whites until stiff peaks form. Gently fold egg whites and 1 cup chopped pecans into the butter mixture just until completely combined. Divide batter among the 3 prepared pans. Bake in preheated oven for 18-23 minutes, or just until a toothpick comes out clean. Do not overbake. Cool in the pan 5 minutes. Remove from pans onto cooling racks lined with parchment paper. Combine caramel sauce and light cream. Brush over each of the warm cakes twice. Cool completely. Filling (can be made a day ahead): Combine ½ cup brown sugar, cornstarch, egg yolks, egg, light cream and corn syrup in a large saucepan. Stir continuously over medium heat until mixture boils. Let boil for 1 minute. Remove from heat and stir in butter and vanilla. Let cool in the pan for about 20 minutes, stirring every 5 minutes. Cool completely. Assembly: Place one cake layer on a plate with pecans facing up. Top with half of the cooled filling. Repeat layers and finally top with the last cake.

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