Name: Pecan Torte with Butterscotch Topping
Yield: 8 servings
Ingredients: 1¼ cups (2½ sticks) unsalted butter, room temperature, divided, plus more for pan; 1½ cups all-purpose flour, plus more for pan; 4½ cups pecan halves; 2¼ tsp. baking powder; 1¾ tsp. kosher salt, divided; 1 cup granulated sugar; 1 Tbsp. finely grated orange zest; 3 large eggs, room temperature; 4 Tbsp. rum, divided; ½ cup (packed) dark brown sugar; 1½ cups chilled heavy cream, divided; A 9"-diameter springform pan

This image may contain Plant Vegetable Pecan Food Grain Nut Seed Produce Dish and Meal

Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski

This low-profile torte is elegant, understated, and—here's the key—make-ahead-able. Plus, it eats like a cross between a pecan pie, sticky toffee pudding, and a butterscotch sundae.

Toasted Pecan Torte with Butterscotch Topping

Recipe notes