Toasted Pecan Torte with Butterscotch Topping
Toasted Pecan Torte with Butterscotch Topping is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Place a rack in middle of oven; preheat to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace 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.
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.
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.
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.
Spread topping over torte.
Whisk remaining 1 cup cream in a large bowl to medium peaks.
Serve torte topped with dollops of whipped cream.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
