Butter Pecan Cake 

Butter Pecan Cake: A Fall Favorite with Browned Butter Cream Cheese Frosting

Introduction:

As the leaves begin to change and the air gets crisper, there’s nothing quite like the rich, nutty flavor of a Butter Pecan Cake to warm your soul. This cake combines the tender, moist crumb of a classic cake with the irresistible crunch of pecans and the decadent sweetness of browned butter cream cheese frosting. It’s a dessert that promises to be the highlight of any fall gathering, Thanksgiving dinner, or cozy night in.

Ingredients:

• For the Cake:
  • 3 Tablespoons Unsalted Butter
  • 1 ½ Cup Chopped Pecans
  • 2 ¼ Cups Cake Flour
  • 1 Cup Granulated Sugar
  • ½ Cup Brown Sugar
  • 1 Tablespoon Baking Powder
  • ½ Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • 1 Cup Buttermilk
  • ¼ Cup Milk
  • 1 Teaspoon Vanilla Extract
  • ½ Cup Vegetable Oil
  • 3 Large Eggs

• For the Browned Butter Cream Cheese Frosting:
  • 1 Cup Unsalted Butter
  • 12 ounces Cream Cheese, Softened
  • 1 ½ Teaspoon Vanilla Extract
  • 5 Cups Powdered Sugar
  • Toasted Pecans for Decorating

Directions:

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and set aside.
2. Toast Pecans: Melt 3 tablespoons of butter in a skillet over medium-high heat. Add pecans and toast for 3-4 minutes until fragrant. Let cool.
3. Combine Dry Ingredients: In a large bowl, whisk together cake flour, sugars, baking powder, baking soda, and salt.
4. Mix Wet Ingredients: To the dry mix, add buttermilk, milk, vanilla, oil, and eggs. Beat until just combined. Fold in toasted pecans.
5. Bake: Divide batter between prepared pans. Bake for 35-40 minutes. Cool completely.
6. Frost: Apply browned butter cream cheese frosting and garnish with toasted pecans.

Nutritional Information:

• Prep Time: 45 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 25 minutes
• Servings: Varies
• Calories: Approx. 320 kcal per serving (varies by slice size)

Notes:

• For the best flavor, use high-quality vanilla extract and fresh pecans.
• Brown butter carefully to avoid burning. The nutty aroma indicates it’s done.
• Cake can be made a day ahead; just frost on the day of serving for best presentation.

FAQs:

• Can I use regular flour instead of cake flour? Cake flour is recommended for a lighter crumb, but you can substitute all-purpose flour in a pinch. For every cup of cake flour, use 1 cup minus 2 tablespoons of all-purpose flour.
• How do I store leftover cake? Store in an airtight container in the refrigerator for up to 3 days due to the cream cheese frosting. Allow to come to room temperature before serving for best flavor.

Conclusion:

This Butter Pecan Cake is more than just a dessert; it’s a celebration of fall flavors that brings warmth and joy to any table. Its combination of textures and tastes makes it a standout recipe that’s sure to impress. Whether you’re a seasoned baker or new to the kitchen, this cake promises a delightful experience and a dessert that will be remembered long after the last slice is gone.