Innholdsfortegnelse for FALL BAKING 2017 i Taste of the South

THE AROMAS OF AUTUMN In kitchens across the South, you can tell fall has come by the symphony of scents that rush our senses. Cinnamon simmers with sugar and apples beneath rounds of ever-goldening piecrust; butter and brown sugar bubble as they melt into puddles of caramel bliss; sunset-hued sweet potato and pumpkin enrich everything with their vibrant color and subtle sweetness, from biscuits and breads to cakes and pies. The delights go on and on. Baking is an act of generosity and kindness, not only to others, but also to yourself. Time spent in the kitchen, stirring together your favorite recipes, is time invested in preserving the traditions that matter to your family. What may seem like “just another loaf of pumpkin bread” is so much more than a…

Makes 10 Master Dough (recipe follows) ½ cup apple butter ½ cup firmly packed light brown sugar 2 tablespoons all-purpose flour 1 teaspoon ground cinnamon 1 Pink Lady apple, thinly sliced ¼ cup unsalted butter, softened 2 ounces cream cheese, softened 2 cups confectioners’ sugar 2 to 4 tablespoons whole milk ¼ teaspoon vanilla extract 1 Spray a 12-inch cast-iron skillet with cooking spray. 2 Lightly punch down Master Dough. On a lightly floured surface, roll dough into a 14x10- inch rectangle. Spread apple butter onto dough. 3 In a small bowl, stir together brown sugar, flour, and cinnamon. Sprinkle sugar mixture over apple butter; top with apple slices. Starting with one long side, roll dough into a log; pinch seam to seal. Slice into 10 rolls. Place rolls…

Makes 1 (10-inch) cake Raisin mixture: ½ cup spiced rum, warmed ½ cup raisins ½ cup golden raisins ⅓ cup firmly packed light brown sugar Topping: ½ cup all-purpose flour ¼ cup firmly packed light brown sugar 1 teaspoon ground cinnamon ¼ teaspoon kosher salt ¼ cup unsalted butter, softened ⅓ cup walnuts, chopped Cake: 1 cup unsalted butter, softened 1½ cups granulated sugar ½ cup firmly packed light brown sugar 2 large eggs 1 cup sour cream 1½ teaspoons vanilla extract 1 teaspoon spiced rum, room temperature 2 cups all-purpose flour 1 teaspoon baking powder ¼ teaspoon kosher salt ¼ cup golden raisins Glaze: 1½ cups confectioners’ sugar 1½ tablespoons whole milk 1½ tablespoons aged rum 1 For raisin mixture: In a small bowl,…

Makes 1 (9x5-inch) loaf 2 cups all-purpose flour 1½ teaspoons baking powder 1 teaspoon salt 1 teaspoon ground cinnamon ½ teaspoon baking soda ½ teaspoon ground allspice ¼ teaspoon turmeric ¼ teaspoon Chinese five-spice powder ¼ teaspoon ground ginger 1½ cups canned pumpkin ¾ cup granulated sugar ½ cup firmly packed dark brown sugar ½ cup vegetable oil ¼ cup unsulphured molasses 1 teaspoon vanilla extract Glaze (recipe follows) Garnish: crystallized ginger 1 Preheat oven to 350°. Spray a 9x5-inch loaf pan with baking spray with flour. 2 In a medium bowl, whisk together flour, baking powder, salt, cinnamon, baking soda, allspice, turmeric, five-spice powder, and ginger. 3 In a large bowl, stir together pumpkin, sugars, oil, molasses, and vanilla. Add flour mixture to pumpkin mixture, stirring to combine.…

Makes 20 sandwich cookies 1 cup unsalted butter, softened 1 cup granulated sugar 1 cup firmly packed light brown sugar 2 large eggs 1½ teaspoons vanilla extract 1½ cups all-purpose flour 1½ teaspoons baking powder 1 teaspoon kosher salt 1 teaspoon ground cinnamon 3 cups old-fashioned oats 1½ cups dried cranberries 1½ (13.4-ounce) cans dulce de leche 1 In a large bowl, beat butter and sugars with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla. 2 In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Stir in…

Makes about 20 2 cups all-purpose flour 2 cups quick-cooking oats 2 cups chopped roasted salted cashews 1¾ cups sugar, divided ½ teaspoon baking soda 1 cup unsalted butter, melted 2 (8-ounce) packages cream cheese, softened 2 large eggs 1 tablespoon fresh lemon juice 2 teaspoons vanilla extract 2 cups prepared apple butter 1 Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray. 2 In a large bowl, stir together flour, oats, cashews, 1 cup sugar, and baking soda. Add melted butter, stirring until well combined. Reserve 1½ cups mixture for topping. Using a measuring cup, press remaining mixture into bottom of prepared pan. 3 Bake for 15 minutes. Let cool completely on a wire rack. 4 In a medium bowl, beat cream cheese and…

Makes 8 servings 12 cups sliced Gala apples (about 6 apples) 1½ cups granulated sugar, divided 2 tablespoons fresh lemon juice 1¼ cups gingersnap cookies ⅓ cup old-fashioned oats ¼ cup firmly packed brown sugar 2 tablespoons all-purpose flour ½ teaspoon kosher salt ½ cup walnuts, chopped 5 tablespoons unsalted butter, softened ¼ cup cornstarch 1½ teaspoons ground cinnamon Vanilla ice cream, to serve 1 Preheat oven to 375°. Spray a 10-inch cast-iron skillet with cooking spray. 2 In a large bowl, stir together apples, 1 cup granulated sugar, and lemon juice. Set aside. 3 In the work bowl of a food processor, pulse cookies until finely ground. In a medium bowl, stir together ½ cup cookie crumbs, oats, brown sugar, flour, and salt. Stir in walnuts and butter…

Makes 1 (10-inch) cake 1 cup graham cracker crumbs ¼ cup finely ground toasted pecans ¼ cup toffee bits 5 tablespoons butter, melted 3 (8-ounce) packages cream cheese, softened 1½ cups sugar 4 large eggs 1 (8-ounce) container sour cream 2 (4-ounce) bars white chocolate, melted and cooled 1½ teaspoons vanilla extract 1 cup canned pumpkin ¼ teaspoon ground ginger ¼ teaspoon ground coriander ¼ teaspoon ground cardamom ¼ teaspoon pumpkin pie spice 1 Preheat oven to 300°. Spray a 10-inch springform pan with baking spray with flour. Line bottom of pan with parchment paper, and spray pan again. Wrap bottom of pan tightly in foil. 2 In a medium bowl, combine graham cracker crumbs, pecans, toffee bits, and melted butter. Press mixture into bottom of prepared…

Makes 18 2 cups cake flour 1 cup sugar 1 teaspoon baking powder ½ teaspoon salt ½ teaspoon baking soda 2 large eggs, lightly beaten 1 cup whole buttermilk ½ cup canola oil 2 teaspoons vanilla extract Maple Frosting (recipe follows) Garnish: chopped candied pecans 1 Preheat oven to 350°. Line 18 muffin cups with paper liners. Lightly spray liners with cooking spray. 2 In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. Make a well in center of flour mixture; add eggs, stirring to combine. Gradually add buttermilk and oil, stirring until combined. Stir in vanilla. Beat with a mixer at medium speed until smooth, about 2 minutes. Spoon batter into prepared muffin cups, filling each three-fourths full. 3 Bake until a wooden…

Makes 8 to 10 servings 1 (8-ounce) package cream cheese, softened ½ cup unsalted butter, softened 1 cup firmly packed light brown sugar 1 cup granulated sugar 4 large eggs 1½ cups grated peeled sweet potato 3 cups self-rising flour 1½ teaspoons pumpkin pie spice 1 teaspoon vanilla extract Garnish: confectioners’ sugar 1 Preheat oven to 350°. Spray a 10- to 15-cup Bundt pan with baking spray with flour. 2 In a large bowl, beat cream cheese and butter with a mixer at medium speed until creamy. Add sugars, beating until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Add sweet potato, beating until combined. 3 In another large bowl, whisk together flour and pumpkin…

Makes 1 (9-inch) cake 3 cups all-purpose flour 2½ cups sugar 1 cup golden raisins ¾ cup chopped walnuts 1 tablespoon ground cinnamon 2 teaspoons baking powder 2 teaspoons baking soda 1½ teaspoons salt 1 teaspoon ground ginger 1 teaspoon ground nutmeg 4 cups finely grated carrot (about 5 large carrots) 2 (8-ounce) cans crushed pineapple, drained 4 large eggs, lightly beaten 1 cup canola oil 2 teaspoons vanilla extract Cream Cheese Frosting (recipe follows) 1 Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper, and spray pans again. 2 In a large bowl, stir together flour, sugar, raisins, walnuts, cinnamon, baking powder, baking soda, salt, ginger, and nutmeg. Add carrot, pineapple, eggs, canola oil,…

FOR CAKES To ensure that your cakes release from the pan: Using baking spray with flour, spray the corners of the pan first (where the sides meet the bottom) and then follow with a light coating overall. If you like to line your cake pan with parchment paper, spray first, add the parchment, and then spray again. For picture-perfect frosting: Spread a thin layer of frosting on the sides and top of the cake. (It should be thin enough to see the cake underneath.) This is called the crumb coat, and it traps loose crumbs on the surface of the cake. Freeze or refrigerate the cake for 10 minutes to set the crumb layer. With the crumb coat in place, your final layer of frosting will glide on smoothly, without…

Makes about 15 2 medium Gala apples, cored 2 cups self-rising flour 4 slices bacon, cooked and crumbled 2 tablespoons sugar 1½ teaspoons apple pie spice 1½ cups whole buttermilk ¼ cup unsalted butter, melted ½ teaspoon vanilla extract 2 large eggs 3 tablespoons canola oil, divided Cooked crumbled bacon, sweetened whipped cream, apple pie spice, and maple syrup, to serve 1 Cut apples crosswise into 15 (¼-inch-thick) slices. 2 In a large bowl, whisk together flour, crumbled bacon, sugar, and apple pie spice. Make a well in center of flour mixture. In a medium bowl, stir together buttermilk, melted butter, vanilla, and eggs. Add buttermilk mixture to flour mixture, stirring just until combined. 3 In a large cast-iron griddle or skillet, heat 1 tablespoon oil over medium heat.…

PECAN-PUMPKIN BREAD Makes 2 (8x4-inch) loaves ½ cup plus 2 tablespoons unsalted butter, softened 1½ cups granulated sugar 3 large eggs 1 cup canned pumpkin ¾ cup sour cream 1½ teaspoons vanilla extract 2½ cups all-purpose flour 1½ teaspoons baking powder 1½ teaspoons pumpkin pie spice 1 teaspoon baking soda 1 teaspoon ground cinnamon ¼ teaspoon salt ½ cup pecans, chopped and divided 1½ cups confectioners’ sugar 2 tablespoons water 1 Preheat oven to 350°. Spray 2 (8x4-inch) cast-iron loaf pans with baking spray with flour. 2 In a large bowl, beat butter and granulated sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Stir in pumpkin, sour cream,…

Makes 1 (2-pound) loaf 3 cups all-purpose flour 1½ cups whole-wheat flour 1 tablespoon kosher salt ½ teaspoon active dry yeast 1 cup dried cranberries 1 cup chopped pecans 1½ teaspoons ground cinnamon 2¼ cups lukewarm water ⅓ cup plain yellow cornmeal, divided 1 In a large bowl, stir together flours, salt, and yeast. Stir in cranberries, pecans, and cinnamon. Add lukewarm water, and stir with your hand until a sticky dough forms. Cover bowl with plastic wrap; let rise at room temperature overnight or up to 24 hours. 2 On a lightly floured surface, pat dough into a circle. Fold four edges in toward center; turn dough smooth side up. Sprinkle with flour, and cover with plastic wrap. Let rise at room temperature for 2 hours. 3 Place…

Makes about 36 ¾ cup canned pumpkin ½ cup granulated sugar ½ cup firmly packed light brown sugar ½ cup canola oil 1 large egg, lightly beaten ½ teaspoon vanilla extract 1½ cups all-purpose flour 1 tablespoon pumpkin pie spice ½ teaspoon salt ½ teaspoon baking powder ½ teaspoon baking soda Buttered Rum Marshmallow Filling (recipe follows) Garnish: toffee bits 1 Preheat oven to 350°. Line 2 baking sheets with parchment paper. 2 In a large bowl, whisk together pumpkin, sugars, oil, egg, and vanilla. In a medium bowl, whisk together flour, pumpkin pie spice, salt, baking powder, and baking soda. Add flour mixture to pumpkin mixture, whisking to combine. 3 Using a 1½ tablespoon scoop, scoop dough, and place at least 2 inches apart on prepared pans.…

Makes 18 ⅓ cup sugar ¼ cup unsalted butter, softened 1 tablespoon cane syrup 1 tablespoon light corn syrup ⅓ cup all-purpose flour 1 cup coarsely chopped pecans 1 teaspoon vanilla extract 1 Preheat oven to 325°. Line 2 baking sheets with parchment paper. 2 In a medium saucepan, cook sugar, butter, cane syrup, and corn syrup over low heat, stirring occasionally, until smooth. Increase heat to medium-high. Bring mixture to a boil, stirring constantly. Remove from heat; stir in flour until combined. Stir in pecans and vanilla. 3 Drop dough by teaspoonfuls at least 3 inches apart onto prepared pans. 4 Bake until bubbly and lightly browned, 8 to 10 minutes. Let cool on pans for 10 minutes. Remove from pans, and let cool completely on wire racks.…

Makes 1 (9-inch) tart Crust: 1 cup all-purpose flour ⅔ cup confectioners’ sugar ½ cup toasted pecans ½ teaspoon kosher salt ½ cup unsalted butter, softened and cubed Filling: 1 cup sugar ½ cup water ½ cup unsalted butter, softened ⅔ cup heavy whipping cream, warmed 1 teaspoon vanilla extract 2 cups chopped pecans 2 cups frozen cranberries ¼ teaspoon kosher salt 1 Preheat oven to 350°. 2 For crust: In the work bowl of a food processor, pulse together flour, confectioners’ sugar, pecans, and salt until finely ground. Add butter, and pulse until mixture is crumbly. Transfer to a 9-inch removable-bottom tart pan, pressing into bottom and up sides. Freeze for 10 minutes. Prick bottom of dough 10 times with a fork. Top with a piece of…

Makes 12 Cupcakes: 6 tablespoons unsalted butter, softened ½ cup sugar 1 large egg 1 large egg yolk 1⅓ cups self-rising flour ¾ teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves ½ cup whole milk ⅓ cup unsulphured molasses Frosting: ½ cup unsalted butter, softened 3 cups confectioners’ sugar ½ teaspoon lemon zest 1½ tablespoons fresh lemon juice Garnish: ground cinnamon 1 Preheat oven to 350°. Line a 12-cup muffin pan with paper liners. 2 For cupcakes: In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg and egg yolk, one at a time, beating well after each addition. 3 In a medium…

Makes 1 (9-inch) cake 3 cups fresh cranberries ½ cup granulated sugar 2 cups unsalted butter, softened 3½ cups firmly packed light brown sugar 6 large eggs 2 teaspoons vanilla extract 5 cups all-purpose flour 2½ tablespoons baking powder 1 tablespoon ground cinnamon 1½ teaspoons ground nutmeg 1 teaspoon salt ¼ teaspoon ground allspice ¼ teaspoon ground cloves 1 cup whole milk 1 cup apple cider Cream Cheese Frosting (recipe follows) 1 Preheat oven to 325°. Spray 3 (9-inch) round cake pans with baking spray with flour. 2 In the work bowl of a food processor, place cranberries and granulated sugar; pulse until large pieces of cranberries remain, 3 to 5 times. Set aside. 3 In a large bowl, beat butter and brown sugar with a mixer at medium…

Makes 10 to 12 servings Cake: 1 cup whole milk 2 chai tea bags 1 cup unsalted butter, softened 1½ cups firmly packed dark brown sugar 3 large eggs 3 cups all-purpose flour ¾ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon kosher salt 1 cup whole buttermilk 2 (4-ounce) bars bittersweet chocolate, finely chopped 1 cup semisweet chocolate morsels, melted and slightly cooled 1 teaspoon vanilla extract Glaze: 3 ounces bittersweet chocolate, melted 1½ cups confectioners’ sugar 1 tablespoon unsalted butter 1 Preheat oven to 300°. Spray a 10- to 15-cup Bundt pan with baking spray with flour. 2 For cake: In a small saucepan, bring milk to a simmer over medium heat. Remove from heat. Add tea bags; cover and let stand for 10 minutes.…

1 Use a liquid measuring cup for liquids and a dry measuring cup for dry ingredients. To measure flour, use a knife to stir the flour around to fluff it up. Spoon flour into a measuring cup, then level off the cup using the flat edge of a knife. 2 Use room temperature ingredients to create the fluffiest baked goods. Ingredients at different temperatures can inhibit proper mixing. Adding cold eggs or milk can cause the batter to separate. 3 Cool fresh-baked items on cooling racks. This allows air to circulate underneath, which speeds up the cooling process. 4 Use unsalted butter in baking. The amount of salt in salted butter varies greatly from brand to brand. Salted butter also has a higher water content than unsalted butter. 5 Use…

Makes 10 servings ½ cup sugar 4 (7.5-ounce cans) refrigerated buttermilk biscuits 1¼ cups honey ½ cup unsalted butter ½ teaspoon ground cinnamon 1 Preheat oven to 350°. Spray a 15-cup tube pan with cooking spray. 2 In a large resealable plastic bag, place sugar. Separate biscuits, and cut into quarters. Place biscuits in sugar, shaking to coat. Layer biscuits in prepared pan. 3 In a small saucepan, heat honey, butter, and cinnamon over medium-high heat until butter is melted. Pour over prepared biscuits. 4 Bake for 30 minutes, covering with foil to prevent excess browning, if necessary. Let cool in pan for 10 minutes. Invert pan onto a serving dish. Serve immediately. PECAN STICKY ROLLS Makes 12 Dough: 3½ cups all-purpose flour, divided 1 (0.25-ounce) package active dry…

Makes 4 (9x5-inch) loaves 1½ cups whole milk 1 cup unsalted butter ¾ cup warm water (105° to 110°) 3 (0.25-ounce) packages active dry yeast 1¾ cups granulated sugar 3 large eggs 1 teaspoon salt 8 to 9 cups bread flour, divided ¾ cup firmly packed light brown sugar ½ cup raisins 1 teaspoon ground cinnamon Honey, to serve 1 In a medium saucepan, heat milk over medium-low heat just until bubbles form around edges of pan. Remove from heat, and add butter. Let cool. 2 In a small bowl, stir together ¾ cup warm water and yeast; let stand until mixture is foamy, about 5 minutes. 3 In a large bowl, beat granulated sugar, eggs, and salt with a mixer at medium speed until smooth. Stir in cooled…

PECAN AND BROWN SUGAR SHORTBREAD Makes 18 1 cup unsalted butter, softened ? cup firmly packed light brown sugar ½ teaspoon vanilla extract 2 cups all-purpose flour ½ teaspoon kosher salt ½ cup toasted pecans, chopped 1 cup granulated sugar 1 Preheat oven to 350°. Spray an 11x8-inch baking dish with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan. 2 In a large bowl, beat butter and brown sugar with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in vanilla. 3 In a medium bowl, whisk together flour and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Fold in pecans. Spread batter in prepared…

Makes about 18 1 cup unsalted butter, softened 1½ cups firmly packed light brown sugar 2 large eggs 1 teaspoon vanilla extract 2⅓ cups all-purpose flour ½ cup unsweetened cocoa powder 1 teaspoon baking powder ½ teaspoon salt 1 cup granulated sugar 1 cup chocolate-hazelnut spread, such as Nutella ¼ cup sparkling sugar 1 In a large bowl, beat butter and brown sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla. 2 In a medium bowl, sift together flour, cocoa, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Turn out dough onto a…

Makes 1 (10-inch) pie 2 (14.1-ounce) packages refrigerated piecrusts 5 cups sliced peeled Granny Smith apples 5 cups sliced Gala apples 2 cups granulated sugar, divided 2 tablespoons fresh lemon juice 1 teaspoon ground cinnamon ½ teaspoon apple pie spice 2½ cups fresh or frozen cranberries ¾ cup pecan halves, chopped ¼ cup cornstarch 1 tablespoon low-sugar fruit pectin* 1 tablespoon heavy whipping cream 1 tablespoon coarse sugar 1 Preheat oven to 375°. Spray a 10-inch cast-iron skillet with cooking spray. 2 On a lightly floured surface, unroll one piecrust. Lightly brush with water, and place second piecrust on top, sealing layers together. Roll dough into a 13-inch circle. Transfer to prepared skillet, pressing into bottom and up sides. 3 In a large bowl, combine apples, 1½ cups granulated…

Makes 1 (10-inch) pie Crust: 2 cups all-purpose flour ¼ cup sugar 1 teaspoon kosher salt 6 tablespoons cold unsalted butter, cubed 6 tablespoons cold water Filling: 2½ cups cooked mashed sweet potato (2 large sweet potatoes) ⅓ cup firmly packed light brown sugar ⅓ cup granulated sugar 2 large eggs ¼ cup unsalted butter, melted 1 tablespoon all-purpose flour 1 tablespoon unsulphured molasses 1 teaspoon vanilla extract ½ teaspoon kosher salt ½ teaspoon ground cinnamon ½ teaspoon orange zest ¾ cup evaporated milk Topping: 1½ cups firmly packed light brown sugar 6 tablespoons unsalted butter ¼ cup unsulphured molasses 2 tablespoons heavy whipping cream 2 teaspoons vanilla extract 2½ cups pecan halves ¼ teaspoon kosher salt 1 For crust: In the work bowl of a food…

Makes 18 ¾ cup unsalted butter, softened ½ cup sugar 1 cup honey 2 teaspoons orange zest 1 teaspoon vanilla extract 3 large eggs 2½ cups all-purpose flour ½ cup plain yellow cornmeal 1 teaspoon baking powder ¼ teaspoon kosher salt 2/3 cup whole buttermilk Honey Buttercream Frosting (recipe follows) Garnish: honey 1 Preheat oven to 350°. Line 18 muffin cups with paper liners. 2 In a large bowl, beat butter and sugar with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Gradually add honey. Beat in zest and vanilla. Add eggs, one at a time, beating well after each addition. 3 In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. With mixer on low speed, gradually…

Makes 1 (8-inch) cake 1 cup unsalted butter, softened 2 cups sugar 4 large eggs 1 (21-ounce) can mashed sweet potato 1 teaspoon vanilla extract 2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon ground cinnamon 1 teaspoon ground allspice ½ teaspoon ground ginger ¼ teaspoon salt Cream Cheese Frosting (recipe follows) Garnish: toffee bits 1 Preheat oven to 350°. Spray 2 (8-inch) round cake pans with baking spray with flour. 2 In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in sweet potato and vanilla. 3 In a medium bowl, whisk together flour, baking powder, cinnamon, allspice, ginger,…

Makes 1 (9-inch) cake 1 cup toasted pecans, chopped 1½ cups unsalted butter, softened 2½ cups firmly packed dark brown sugar 4 large eggs 3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon kosher salt 1¼ cups whole milk 1 tablespoon vanilla extract Pecan Pie Filling (recipe follows) Brown Sugar Frosting (recipe follows) Garnish: toasted chopped pecans 1 Preheat oven to 350°. Spray 2 (9-inch) deep round cake pans with baking spray with flour. Line bottom of pans with parchment paper, and spray pans again. 2 Sprinkle ½ cup pecans in each prepared pan. 3 In a large bowl, beat butter and brown sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a…