Description
Soft layers of buttery pecan cake meet pockets of smooth pecan butter, while toasted pecans lend a satisfying crunch. Each bite releases nutty aroma and a tender crumb that melts on your tongue.
Ingredients
- 1/2 cup pecan butter
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 3/4 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a large bowl, beat pecan butter and softened butter together until creamy.
- Add granulated sugar and brown sugar, then beat until light and fluffy, about 3 minutes.
- Crack in the eggs one at a time, mixing well after each addition.
- Stir in vanilla extract until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
- Gently fold in chopped pecans with a spatula.
- Pour the batter into the prepared pan and smooth the top evenly.
- Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Allow the cake to cool fully before slicing to ensure clean, even pieces.
- Toast pecans lightly in a dry skillet over medium heat for extra depth of flavor.
- For a richer crumb, substitute half-and-half or light cream for the milk.
- Store the cake in an airtight container at room temperature for up to three days.