Maple pecan chiffon cake with brown butter icing

Much the same way I bought Alissa Huntsman's latest cookbook because of her beautiful previous one, I could not wait to get my hands on Julie Richardson's new cookbook since I adore her "Rustic Fruit Desserts" so much - a book full of cake recipes? You know I like that a lot. :D
I first thought of making an angel food cake - because of the insane amount of egg whites in my freezer - but when I saw this chiffon cake I had to make it: after all, it's not everyday I'll find a cake as freckled as myself. :D

The icing is super rich and delicious - the brown butter tastes like caramel here - but if you are not in the mood for all that sugar and butter the cake tastes delicious on its own, too.

Maple pecan chiffon cake with brown butter icing
from the absolutely beautiful Vintage Cakes: Timeless Recipes for Cupcakes, Flips, Rolls, Layer, Angel, Bundt, Chiffon, and Icebox Cakes for Today's Sweet Tooth

Cake:
2 ¼ cups (270g) cake flour (homemade: measure 270g of all purpose flour, remove 4 tablespoons and complete with corn starch)
2 teaspoons baking powder
½ teaspoon table salt
¾ cup (132g) brown sugar, packed
6 egg yolks, room temperature
½ cup (120ml) canola oil
½ cup (120ml) pure maple syrup
¼ cup (60ml) water
1 tablespoon pure vanilla extract
8 egg whites, room temperature
½ teaspoon cream of tartar
½ cup (100g) granulated sugar
½ cup (55g) toasted pecans, cooled and finely chopped

Icing:
450g (1 pound) confectioners’ sugar, sifted
1 cup (226g/2 sticks) unsalted butter, cut into small cubes
½ cup (120ml) heavy cream
1 tablespoon vanilla extract
pinch of salt

Preheat the oven to 165°C/325°F. Have ready an ungreased 25cm (10in) tube pan with a removable bottom, bottom lined with a circle of baking paper (this is the pan I used).
In a large bowl, sift together the cake flour, baking powder, and salt. Add the brown sugar and whisk to combine.
In a small bowl, whisk together the yolks, oil, maple syrup, water, and vanilla. Add the liquid ingredients to the dry mixture and briskly stir with a rubber spatula until just smooth. Do not overmix.
In the clean bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy. Add the cream of tartar and whip on high speed until soft peaks form. Turn the mixer down to medium speed and gradually add the granulated sugar in a steady stream. Kick the mixer up to high speed and whip until the whites just hold firm (not stiff!) glossy peaks.
Fold a third of the whites into the batter using as few strokes as possible. Add the remaining whites, folding only until evenly incorporated. Lightly fold in the pecans during the last few strokes. Gently pour the batter into the prepared pan and bake until the top springs back when touched or a toothpick inserted in the middle comes out with a few crumbs attached, 50 to 55 minutes.
Remove the cake from the oven and let it cool upside down by inverting the cake pan onto its legs. To remove the cooled cake from the pan, slide a long thin knife or spatula along the sides to loosen and knock the pan sharply on a hard surface until the cake drops out. Remove all the crumbs of the cake sides and top before icing it.

Icing: put the confectioners' sugar in a medium mixing bowl and set aside. Melt the butter in a small saucepan over medium heat. Using a pan with a light-colored bottom will help you keep track of the color. Let the color of the butter darken from lemony to golden brown (swirl the pan occasionally to ensure even heating). Once the butter is dark brown and you begin to smell a nutty aroma, remove the pan from the heat. Pour the butter over the confectioners’ sugar and add the cream, vanilla, and salt. Whisk until smooth. As the butter cools, the icing will become firmer. If using the icing as a glaze, use it immediately. If you plan to use the icing as a frosting, allow it to cool to a good spreading consistency (I refrigerated it for 15 minutes).
Frost the top and sides with the icing. Store in an airtight container for up to 3 days.

Serves 10-12