End the year on a sweet and elegant note

It’s time to say goodbye to 2020 and embrace the fresh start of a new year.

This torte is elegant, understated and, best of all, easy to make in advance of celebrations. A cross between pecan pie, sticky toffee pudding and a butterscotch sundae, this nutty, but not-too-sweet dessert pairs well with Champagne.

Toasted Pecan Torte

Photo by Jennifer Reynolds

11⁄4 cups unsalted butter, room temperature, divided

11⁄2 cups all-purpose flour

41⁄2 cups pecan halves

21⁄4 teaspoons baking powder

13⁄4 teaspoons kosher salt, divided

1 cup granulated sugar

1 tablespoon orange zest

3 large eggs, room temperature

4 tablespoons rum, divided

1⁄2 cup dark brown sugar, packed

11⁄2 cup heavy cream, divided

Place rack in middle of the oven and preheat to 350 F. Butter and flour a 9-inch springform pan. Toast pecans for 12-15 minutes on a sheet pan in the oven. Let cool.

Pulse baking powder, 1 teaspoon salt, 11⁄2 cups flour and 21⁄2 cups pecans in a food processor until nuts are finely ground.

Using an electric mixer on medium high speed, beat sugar, zest and 1 cup softened butter in large bowl, scraping down the sides occasionally, until light and fluffy, about 5 minutes. Add the eggs to the bowl, beat until combined and even fluffier, about 1 minute more. Beat in 3 tablespoons rum.

Stop mixer and add dry ingredients. Mix on low speed until combined, then fold a few times with a rubber spatula, scraping bottom and sides of the bowl to ensure the batter is evenly mixed. Scrape batter into prepared pan and smooth top.

Bake torte until golden brown and a tester comes out clean, 45-50 minutes. Transfer pan to wire rack to cool.

Meanwhile, bring brown sugar, 1⁄2 cup cream, remaining 1⁄4 cup butter and 1 tablespoon rum to a boil in a small saucepan over medium heat, stirring often, cooking until slightly thickened, about 3 minutes. Remove from heat and stir in remaining 3⁄4 teaspoon of salt. Mix in remaining 2 cups of pecans and let sit at room temperature, stirring occasionally, until butterscotch is cool but still pourable.

Spread topping over torte.

Whisk remaining 1 cup of cream in a large bowl to medium peaks. Serve torte topped with dollop of whip cream.

Do ahead: Topping without pecans can be made up to 3 days ahead, cover and chill. Reheat over low before mixing nuts. Torte can be made a day ahead; store, tightly wrapped, at room temperature.

Phil Newton is a Galveston baker/cook. He’s the owner/operator of Stiglich Corner with partner Cindy Roberts.