Butter Pecan Cake

Butter Pecan Cake
Ingredients:
For the Cake:
1 cup (226g) unsalted butter
3 cups (333g) cake flour
1 cup (200g) granulated sugar
1 cup (200g) light brown sugar, firmly packed
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 ½ cups (354ml) buttermilk, room temperature preferred
2 large eggs, room temperature preferred
1 ½ teaspoons vanilla extract
1 ½ cups (160g) pecan halves, very finely chopped
For the Icing:
1 ½ cups (340g) unsalted butter, softened
6 oz cream cheese, softened
⅓ cup (66g) light brown sugar, firmly packed
1 ½ teaspoons vanilla extract
¼ teaspoon salt
4 ½ cups (562g) powdered sugar
1 Tablespoon heavy cream
⅓ cup (35g) pecan halves, very finely chopped, optional
Directions:
Brown the Butter: Melt butter over medium-low heat, then increase heat and cook until golden brown specks form. Cool completely.
Prepare the Cake: Preheat oven to 350°F (175°C). Grease and line three 8-inch round baking pans.
Mix Dry Ingredients: In a large bowl, whisk together cake flour, sugars, baking powder, baking soda, and salt.
Combine with Butter: Add browned butter to dry ingredients and mix until incorporated.
Add Wet Ingredients: In a separate bowl, whisk buttermilk, eggs, and vanilla. Gradually add to the dry ingredients, mixing until just combined. Stir in chopped pecans.
Bake: Divide batter among prepared pans. Bake for 30 minutes or until a toothpick comes out clean. Cool completely.
Make the Icing: Beat butter, cream cheese, brown sugar, vanilla, and salt until smooth. Gradually add powdered sugar and heavy cream, beating until fluffy.
Assemble the Cake: Level cakes if necessary. Stack layers with icing between each and frost the outside. Decorate with chopped pecans and piped frosting swirls if desired.



Comments

Post a Comment

Popular posts from this blog

Chicken Vesuvio

Image
Chicken Vesuvio Ingredients: 4 chicken thighs, bone-in and skin-on 4 chicken drumsticks 1/2 cup all-purpose flour 1/4 cup olive oil 4 large Yukon Gold potatoes, quartered 1 cup frozen peas 3 garlic cloves, minced 1/2 cup dry white wine 1 cup chicken broth 2 tablespoons fresh lemon juice 1 tablespoon chopped fresh parsley Salt and pepper to taste Directions: Preheat oven to 375°F (190°C). Season chicken with salt and pepper, then dredge in flour. In a large skillet, heat olive oil over medium heat. Add chicken and brown on both sides. Transfer chicken to a baking dish. In the same skillet, add potatoes and cook until golden. Add garlic to the skillet and sauté briefly. Stir in wine and broth, scraping up any browned bits. Pour the mixture over the chicken. Add peas around the chicken. Bake for 45 minutes to 1 hour, until chicken is cooked through. Drizzle with lemon juice and garnish with parsley before serving. Sent from AOL on Android
Read more

Creamy Baked Mac and Cheese

Creamy Baked Mac and Cheese Ingredients: 1 pound elbow macaroni 4 tablespoons butter 1/4 cup all-purpose flour 3 cups milk 1 cup heavy cream 4 cups shredded sharp cheddar cheese 2 cups shredded Gruyere cheese 1/2 teaspoon paprika Salt and black pepper to taste 1/2 cup breadcrumbs Directions: Preheat oven to 375°F (190°C). Cook macaroni according to package instructions until al dente; drain. In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes. Gradually whisk in milk and heavy cream. Bring to a simmer and cook until thickened. Remove from heat. Stir in cheddar and Gruyere cheese until melted. Season with paprika, salt, and pepper. Mix the cheese sauce with the cooked macaroni. Transfer to a baking dish. Sprinkle breadcrumbs over the top. Bake for 25-30 minutes, or until golden and bubbly. Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes Kcal: 610 kcal | Servings: 6 Sent from AOL on Android
Read more