Brown Sugar Pecan Cake
- Preparation time: 20 minutes
- Baking time: 20 to 25 minutes
- Cooling time: 30 minutes
- Total time: 1 hour 20 minutes
Ingredients
- ⅔ cup finely chopped and toasted pecans
Ingredients To Be Creamed and Mixed:
- ½ cup butter, softened (1 stick)
- 1⅓ cups packed brown sugar
- 2 eggs
Dry Ingredients:
- 1¾ cups flour (or 2 cups cake flour)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt (if using salted butter use ⅛ teaspoon salt)
Moist Ingredients:
- ¾ cup buttermilk
- 1 teaspoon vanilla
Frosting:
Ingredients
(serves 4)
Section
Instructions
-
Begin by toasting the pecans: Preheat oven to 350°.
- Spread the finely chopped pecans out on a baking pan.
- Bake in the oven for 6 to 10 minutes until golden brown, stirring often.
- Remove pecans from oven and set aside to cool.
- Preparing And Baking The Cake: Preheat oven to 375°.
- Grease and flour two 8-inch round cake pans; set aside.
- Click here for instructions on how to prepare cake pans for baking.
- In a large mixing bowl, beat butter until creamy; about 1 minute.
- Add brown sugar and beat on high speed until lightened in color and texture; about 3 to 5 minutes.
- Add eggs 1 at a time; beating for 1 minute on medium-high speed with each addition.
- In a medium bowl, whisk together the dry ingredients.
- In small bowl, mix together the buttermilk and vanilla.
- Add the flour mixture in 3 parts, alternating with the buttermilk in 2 parts to the moist ingredients.
- Beat on low speed until smooth, scraping down the sides of the bowl as necessary.
- Divide the batter between the cake pans and spread evenly.
- Bake for 20-25 minutes.
- Cake is done when it springs back from a light touch and a toothpick inserted in the center comes out clean.
- Cool on a rack for exactly 10 minutes then remove from pans.
- Click here to see how to how to remove cakes from pans.
- Cool completely on a rack before frosting.
- Prepare Caramel Frosting.
- Spread half of the caramel frosting over the top and sides of the bottom layer of the cake.
- Sprinkle ⅓ cup of toasted pecans over the top of the bottom layer.
- Using a measuring cup or the back of a spoon gently press the pecans into the frosting.
- Place the second layer on top of the frosted bottom layer.
- Spread the remaining caramel frosting over the top and sides of the top layer of the cake.
- Sprinkle remaining ⅓ cup of toasted pecans over the frosted top layer of the cake.
- Using a measuring cup or the back of a spoon gently press the pecans into the frosting.
- Serve.
Comments
This is a very lovely cake. The brown sugar, toasted pecans, and caramel frosting make every bite complex and delightful.Refrigerate unused portions.