Easy Homemade Butter Pecan Cake Southern Comfort in Every Bite

Instructions:

1. Toast the Pecans: Toss pecans with melted butter and salt. Spread on a baking sheet and toast in a preheated oven until fragrant and lightly browned. Let cool slightly and roughly chop.
2. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
5. Alternate Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
6. Fold in Pecans: Gently fold in ¾ of the chopped toasted pecans into the batter.
7. Bake the Cake: Pour batter into a greased and floured 9-inch round cake pan. Spread evenly. Bake in a preheated oven until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached.
8. Cool the Cake: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
9. Prepare the Brown Butter Glaze: In a saucepan, melt butter over medium heat. Continue to cook, swirling occasionally, until the butter turns golden brown and has a nutty aroma. Remove from heat and let cool slightly.
10. Make the Glaze: In a bowl, whisk together the browned butter, powdered sugar, milk, vanilla extract, and a pinch of salt until smooth. Add more milk if needed to reach desired consistency.
11. Glaze the Cake: Pour the glaze over the cooled cake, allowing it to drip down the sides. Sprinkle with the remaining toasted pecans.
12. Serve and Enjoy: Let the glaze set before slicing and serving.