Pine Nut Butter CakeAdapted from
6 ounces(12 tablespoons) unsalted butter, melted1 cup cane sugar or granulated sugar2/3 cup packed brown sugar2 extra large eggs, at room temperature2 teaspoons pure vanilla extract1 1/2 cups all-purpose flour1/2 teaspoon salt3 tablespoons pine nuts
Center a rack in the center of the oven. Preheat to 350˚F. Generously butter or spray a 9" round cake pan. Dust the inside with flour, shake off excess. Cut a round piece of parchment paper to fit the bottom of the pan. Butter the parchment round and place in the pan, butter-side up.
Place melted butter in a large bowl. Add the sugars and stir together with a rubber spatula until thoroughly blended.
One at a time add the eggs to the butter mixture. Mix evenly, scraping the sides down as you go. The mixture may look curdled as the eggs are added, but it will smooth out. Then add the vanilla and stir to blend.
In a medium bowl, sift together the flour and salt, then add to the butter mixture in 3 stages, blending well after each addition. Transfer the batter to the prepared cake pan. The batter is very thick, so use a rubber spatula to spread it evenly into the pan.
Sprinkle the pine nuts evenly over the top of the cake.
Bake for 35 to 40 minutes, until a cake tester inserted into the center comes out clean.
Remove the pan from the oven and cool completely on a rack. Invert the pan to remove the cake, then peel the parchment paper off the back of the cake. Re-invert the cake onto a serving plate.
Cut into wedges and serve at room temperature.
Store the cake tightly wrapped in aluminum foil at room temperature up to four days. Freeze up to 3 months, wrapped tightly in several layers of plastic and aluminum foil. Defrost overnight in the refrigerator and bring to room temperature before serving.