Toasted Pecan Torte with Butterscotch Topping

Name: Toasted Pecan Torte with Butterscotch Topping
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 12 servings
Cuisine: American
Ingredients: 1¼ cup unsalted butter; 1½ cups all-purpose flour; 4½ cups pecan halves; 2¼ tsp baking powder; 1¾ tsp kosher salt; 1 cup granulated sugar; 1 Tbsp orange zest; 3 large eggs; 4 Tbsp rum; ½ cup dark brown sugar; 1½ cups heavy cream; 1 piece springform pan

A decadent dessert featuring a moist pecan torte made with ground pecans and orange zest, topped with a rich butterscotch sauce and toasted pecans. This elegant cake is finished with fresh whipped cream for the perfect special occasion dessert.

12 servings

1 hr 40 min

Published October 4, 2025

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Ingredients

•1¼ cup unsalted butter
•1½ cups all-purpose flour
•4½ cups pecan halves
•2¼ tsp baking powder
•1¾ tsp kosher salt
•1 cup granulated sugar
•1 Tbsp orange zest
•3 large eggs
•4 Tbsp rum
•½ cup dark brown sugar
•1½ cups heavy cream
•1 piece springform pan

Cooking Instructions

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.
15 min
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.
10 min
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.
50 min
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.
15 min
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.
10 min
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.

Toasted Pecan Torte with Butterscotch Topping

12 servings

1 hr 40 min

Published October 4, 2025

Be the first to rate this recipe

Cooking Instructions

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.

15 min

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.

10 min

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.

50 min

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.

15 min

Spread topping over torte. Whisk remaining 1 cup cream in a large bowl to medium peaks. Serve torte topped with dollops of whipped cream.

10 min

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.