Brown Butter Pecan Loaf Cake

• 1 cup butter
• 2 cup flour
• 1½ tsp baking powder
• ½ tsp salt
• ½ cup pecans
• ½ cup brown sugar
• ½ cup sugar
• 4 eggs
• ½ tsp vanilla
• ½ cup milk

Preheat oven to 325° F. Prepare Heritage Loaf Pan with baking spray or butter and flour. Heat butter in heavy skillet over medium heat until milk solids are browned. Transfer into a shallow bowl and freeze until cooled, about 10-15 minutes. Combine flour, baking powder, salt and pecans. Set aside. Cream together brown butter and sugars until fluffy. Add eggs one at a time, combining thoroughly after each. Mix in vanilla. On low speed, pour in flour mixture and milk until combined. Pour into prepared loaf pan, filling no more than 3/4 full. Tap gently on counter to remove air bubbles. Bake for about an hour or until toothpick comes out clean when inserted into center of cake. Let cake cool 10 minutes before inverting onto a cooling rack. If there is batter remaining, use as desired (cakelets, muffins, etc).