This is from the Bon Appetit Dessert cookbook. I have made a couple of changes. The frosting is made with 16 ounces of cream cheese instead of the recommended 12 ounces because cream cheese packages are 8 ounces each, so it just made sense to use 2 packages. I also reduced the amount of powered sugar from 4 cups to 3 cups so that the frosting wasn't overwhelmingly sweet. For the Syrup, I substituted 1 teaspoon vanilla for bourbon. Lastly, to make this cake gluten free, simply substitute wheat flour with Domata flour. ** Highly suggest baking the cake a little longer than 35 minutes. I suggest covering the cake with aluminum foil after 35 minutes and let the cake bake for at least 10 more minutes. Gluten free bake goods tend to be a little doughy in the middle, so extra baking time is needed.
Cake
* 2 1/2 cups cake flour - I used Gluten free Domata flour
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 cup (2 sticks) unsalted butter, room temperature
* 2 cups sugar
* 4 large eggs
* 2 teaspoons vanilla extract
* 1 cup whole milk
* 1 1/2 cups chopped pecans
Syrup
* 3 tablespoons water
* 3 tablespoons sugar
* 1 tablespoon bourbon--substitute 1 teaspoon vanilla
For cake:
Position rack in center of oven and preheat to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Line bottoms of pans with waxed paper; butter paper. Whisk flour, baking powder and salt in medium bowl to blend. Using electric mixer, beat butter and sugar in large bowl until fluffy. Add eggs 1 at a time, beating until well blended after each addition. Mix in vanilla. Beat in dry ingredients in 3 additions alternately with milk in 2 additions, beginning and ending with dry ingredients. Stir in chopped pecans. Divide batter between pans.
Bake cakes until tester inserted into center comes out clean and cakes begin to pull away from sides of pans, about 35 minutes. Cool cakes in pans on racks 10 minutes. If necessary, run small knife around pan sides to loosen cakes. Turn cakes out onto racks; peel off waxed paper. Cool cakes completely. (Can be prepared 1 day ahead. Wrap in foil and store at room temperature.)
For syrup:
Stir 3 tablespoons water and sugar in small saucepan over medium heat until sugar dissolves and mixture comes to simmer. Remove from heat. Stir in bourbon. Cool.
Using 9-inch-diameter tart pan bottom as aid, transfer 1 cake layer, flat side up, to platter. Brush some of syrup over top of cake. Spread 1 cup cream cheese frosting over top. Top with second cake layer, flat side up. Brush top and sides of cake with remaining syrup. Spread remaining frosting over top and sides of cake. Arrange Pecan Praline Topping all over top of cake, mounding slightly in center. (Can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.)
Vanilla Cream cheese frosting
* 16 ounces cream cheese, room temperature
* 1/2 cup (1 stick) unsalted butter, room temperature
* 2 teaspoons vanilla extract
* 3 cups powdered sugar
Using electric mixer, beat 12 ounces cream cheese, 1/2 cup butter and vanilla extract in large bowl until smooth. Add powdered sugar 1 cup at a time, beating until smooth after each addition
Pecan Praline topping
* 1 large egg white
* 1 tablespoon water
* 1/2 cup (packed) golden brown sugar
* 1 1/2 cups pecan halves
Preheat oven to 300°F. Butter rimmed baking sheet. Using fork, beat egg white and 1 tablespoon water in medium bowl until foamy. Add brown sugar and stir until sugar dissolves. Add pecan halves and toss to coat. Spread pecan mixture on prepared baking sheet (some egg white-sugar mixture will flow out onto baking sheet). Bake until nuts are deep brown and crisp, stirring occasionally, about 25 minutes. Remove from oven; stir to loosen nuts from baking sheet. Cool nuts completely on sheet. (Can be prepared 3 days ahead. Store in airtight container at room temperature.)
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