If you like, once you have zested the orange for the batter, you could cut the fruit into sections to serve alongside the moist and crunchy cake.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees. Spread pecans in a single layer on a baking sheet; toast until crisp, about 7 minutes. Let cool, then coarsely chop 1/2 cup pecans. Set remaining aside.

  • Place 2 tablespoons butter in a 9-inch round cake pan; heat in the oven until melted, about 3 minutes. Remove from oven; sprinkle 1 tablespoon sugar over butter. Scatter chopped nuts over sugar; set aside.

  • In a food processor, process reserved pecans and flour until nuts are very finely ground. Set aside. With an electric mixer, beat remaining 1/2 cup butter and remaining cup sugar until light and fluffy. Beat in eggs, one at a time, until combined.

  • In a small bowl, combine flour mixture, baking powder, and salt; fold into egg mixture. Stir in zest. Pour into prepared pan, smoothing top.

  • Bake until a toothpick inserted in center comes out with a few moist crumbs, 35 to 40 minutes. Cool 10 minutes in pan; invert onto a rack to cool completely, bottom side up so the butter-pecan layer is on top.

Reviews (1)

17 Ratings
  • 5 star values: 6
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0
Rating: Unrated
This was amazing! My husband said I should make two, stack them, then put icing on them! The hint of orange zest is just pure perfection..