This eats like a cross between a pecan pie, sticky toffee pudding, and a butterscotch sundae.
Ingredients
8 servings
Special Equipment
Step 1
Place a rack in middle of oven; preheat to 350°F. Butter and flour pan. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened in color and fragrant, 12–15 minutes. Let cool.
Step 2
Pulse baking powder, 1 tsp. salt, 1 1/2 cups flour, and 2 1/2 cups pecans in a food processor until nuts are finely ground. Using an electric mixer on medium-high speed, beat granulated sugar, orange zest, and 1 cup butter in a large bowl, scraping down sides, until light and fluffy, about 5 minutes. Add eggs to bowl. Beat until combined and mixture is even fluffier, about 1 minute. Beat in 3 Tbsp. rum; stop mixer and add dry ingredients. Mix on low speed just until combined, then fold a few times with a rubber spatula, scraping bottom and sides of bowl, to ensure batter is evenly mixed. Scrape batter into prepared pan and smooth top.
Step 3
Bake torte until golden brown and a tester inserted into the center comes out clean, 45–50 minutes. Transfer pan to a wire rack and let torte cool in pan.
Step 4
Meanwhile, bring brown sugar, 1/2 cup cream, remaining 1/4 cup butter, and remaining 1 Tbsp. rum to a boil in a small saucepan over medium heat, stirring often, and cook until slightly thickened, about 3 minutes. Remove butterscotch from heat and stir in remaining 3/4 tsp. salt. Mix in remaining 2 cups pecans and let sit at room temperature, stirring occasionally,until butterscotch is cool but still pourable.
Step 5
Spread topping over torte. Whisk remaining 1 cup cream in a large bowl to medium peaks. Serve torte topped with dollops of whipped cream.
Do Ahead
Step 6
Topping (without pecans) can be made 3 days ahead; cover and chill. Reheat over low before mixing in the nuts. Torte can be baked 1 day ahead; store tightly wrapped at room temperature.
How would you rate Toasted Pecan Torte with Butterscotch Topping?
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Reviews (6)
Back to TopI wonder if the “too salty” reviewers used UNsalted butter?
Anonymous
10/16/2022
Note to site editor: I read all reviews, sounds like reviewers and recipe are trying to tell you “SOMEONE CORRECT THE FLOUR BUTTER MEASUREMENT RATIO”. Too much butter and not enough flour will produce hard crunchy vs torte like texture. Just IMO. Good luck.
Redgirl1220
Texas
10/5/2021
要爱四星级审查基本上made a different cake because of extreme substitutions but "couldn't figure out" what the other reviewers we're complaining about. Luckily, after only glancing at this recipe, I know what they're complaining about. I, too, often use salted butter while baking. Mostly it's fine, but this is obviously a case where you must absolutely use UNSALTED butter. Don't ask me about my first go at buttercream.
tmarie27158058
Seattle, WA
9/6/2020
I’m not sure what happened with the other reviewers, but this was hands down everyone’s favorite dessert at Thanksgiving this year. I used 1/2 gluten free (Namaste) flour mix 1/2 almond flour. Because of that I added another egg. I had a 12” spring form pan so I 1&1/2 the recipe. I subbed in some regular soy creamer to the caramel. I ended up adding extra butter and creamer to make a little more. The cake came out and I was worried it would be too hard and the serving plate was barely big enough to put cake on. The caramel was running off the plate so I ended up putting some of the caramel under the cake. I put in on slowly so it soaked into the cake. It wasn’t too salty; it was THE BEST!!!! I didn’t add more salt to caramel maybe that’s why I didn’t have an issue with that. Everyone loves it!
lachiro12
Elk River, MN
11/29/2018
False advertising on the "cross between pecan pie and sticky toffee pudding" (two of my favorite desserts). I am not sure this recipe was tested. Difficult to follow and the dry cake was accompanied by a WAY TOO salty topping (and I love me some salt). If you just have to make this, cut pecans in the cake better down by at least 1/3, bake only 30 minutes or so (may seem underbaked) and double the butterscotch topping with only 1/2 the original salt amount. But really, take your money and run to another recipe.
ejedison
seattle
11/24/2018
Sadly, I did not check the reviews before making this recipe. There is nothing gooey about this torte as implied by the recipe's intro ("eats like a cross between a pecan pie, sticky toffee pudding and butterscotch sundae). It's more like a crunchy short bread with a too salty butterscotch sauce. Heed the other reviews and do not take the time to make this receipt unless there is a new recipe revision!
Anonymous
Chicago
11/20/2018
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