Ingredients

• 1/4 cup butter, room temp
• 1 cup light brown sugar, packed
• 1 large egg
• 1 cup buttermilk
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cup all-purpose flour
• 3 Tbsp melted butter
• 1/2 cup light brown sugar, packed
• 2 Tbsp whipping cream
• 1/8 tsp salt
• 3/4 cup diced pecans (or other nut)

Method

1. Preheat oven to 350 degrees. Spray a round cake pan with cooking spray and line with parchment paper. Spray the top of the parchment paper with cooking spray.
2. Combine the softened butter with the brown sugar and stir until smooth. Add the egg and beat until smooth again.
3. Stir in the buttermilk and vanilla extract and stir until smooth.
4. Sprinkle the flour, baking soda and salt evenly over the top and stir until just combined.
5. Pour the batter into the prepared pan and bake for 30 minutes.
6. During the last 10 minutes of baking, prepare the topping by stirring together the butter and sugar. Add the milk, nuts, and salt, and stir to combine.
7. After the cake has been baked for 30 minutes, pour the topping over the cake and return it to the oven for another 10 minutes (total time of 40 minutes). Remove the cake from the oven, sprinkle lightly with flaky sea salt, and allow to cool for 20 minutes in the pan. Remove from the pan and serve warm or allow the cake to cool completely.

Source

Recipe from the cafe sucre farine.