Lazy Magnolia Southern Pecan Recipe

Prepare

Preheat the oven to 350°F (175°C). Butter a 9x13-inch baking pan (or spray with nonstick spray) and line the bottom with parchment if desired.

In a medium bowl whisk together the all-purpose flour, baking powder, and salt until evenly combined.

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar together on medium-high speed for 3–4 minutes until light and fluffy.

Add the eggs one at a time, beating well after each addition. Scrape down the bowl as needed. Add the vanilla extract and light corn syrup and beat until combined.

With the mixer on low speed, add the dry ingredients in three additions alternately with the milk (begin and end with dry ingredients): dry, milk, dry, milk, dry. Mix just until combined and smooth; do not overmix.

Pour the batter into the prepared 9x13 pan and spread it into an even layer with a spatula. Smooth the top. Bake on the center rack for 22–28 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs and the top is lightly golden.

Remove the cake from the oven and set on a wire rack. While the cake is still hot (but not piping), proceed to spread the pecan filling/topping over it so it melts slightly into the surface.

While the cake bakes, prepare the pecan topping. In a medium saucepan over medium heat combine the unsalted butter, packed light brown sugar, and light corn syrup. Stir continuously until the butter melts and the sugar dissolves, about 3–4 minutes.

Bring the mixture to a gentle simmer, then remove from heat. Carefully stir in the heavy cream, vanilla extract, and kosher salt. The mixture will bubble and steam—stir until smooth and glossy.

Taste the sauce and adjust salt or sweetness as desired. Fold in the chopped toasted pecans until evenly coated.

If the cake is hot from the oven, immediately spoon and evenly spread the warm pecan mixture over the cake so the sauce seeps into the crumb and sets as it cools. If the cake is cooler, warm the sauce briefly before spreading so it remains pourable.

Allow the assembled cake to cool on a wire rack for at least 30 minutes so the topping sets. For cleaner slices, chill the cake 20–30 minutes in the refrigerator before cutting.

Dust lightly with powdered sugar if desired. Cut into 12 equal squares and serve at room temperature or slightly warm. Store leftovers covered at room temperature for up to 2 days or refrigerate up to 5 days; rewarm gently before serving to soften the topping.