This was as rich and simple as a cake can get. I had two people find me after the oneg/potluck to tell me how much they liked it, enough to turn a girl's head! If someone is impressed enough to come find you to give a compliment then it must be pretty good. So, all that in order to urge you to go try it!
There is no pretty "finished/ plated" photo because it went to be served at the congregation, but the cake was moist and light, the frosting super rich and those salted pecans were a temptation all by themselves.
Batter:
1/2 cup butter, melted
1/2 cup water
3/4 cup sugar
1 cup + 2 tablespoons flour (all purpose, or white spelt work well)
1/4 teaspoon salt
1/2 teaspoon baking soda
1 egg
1/2 teaspoon vanilla
1/4 cup sour cream, rounded (that means "just a tad over")
Frosting:
1/2 cup butter
3 tablespoons cream or 1/2 & 1/2
1/2 teaspoon vanilla
2 - 2 1/2 cups powdered sugar
dash salt
Pecans:
1/2 cup pecan pieces
1 teaspoon butter
pinch salt
Lightly grease a 9x13 inch baking pan, set aside. Preheat oven to 375F.
Prepare pecans by tossing with butter and salt on a small pan. When you bake the cake just put them into the oven for 10 minutes of the baking time. They should become very fragrant but not darken.
Put melted butter and water into a large mixing bowl.
Add sugar, flour, salt, and baking soda. Stir with a whisk until smooth. Add eggs and vanilla, stir, again, until smooth. Stir in sour cream until blended well.
Pour into the prepared pan.
Bake for 20-25 minutes or until a toothpick inserted comes out clean. Set aside to cool slightly while making the frosting.
Melt butter in a small heavy bottom sauce pan.
Remove from heat and stir in the cream (or 1/2 & 1/2), powdered sugar, vanilla, and dash salt. Stir vigorously until smooth.
Allow to cool for 10 minutes. Pour onto cake while still warm, spread evenly.
Sprinkle the toasted pecans onto frosting before it cools.
There you have it! Simple and tasty for dessert or with coffee and friends.
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