Description
This Pecan Pie Cake starts with a tender vanilla cake baked to golden perfection, then gets a sticky-sweet pecan topping that crackles when you slice in. Nutty, buttery, and impossibly moist.
Ingredients
- 1 and 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
- 3/4 cup light corn syrup
- 1/2 cup brown sugar packed
- 1/4 cup unsalted butter melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F and grease a 9-inch round cake pan, then dust with flour.
- In a mixing bowl, whisk together flour, granulated sugar, baking powder, and salt.
- Add softened butter, eggs, milk, and vanilla extract to the dry ingredients and beat until smooth.
- Pour the cake batter into the prepared pan and bake for 15 minutes until the top is just set.
- While the cake bakes, stir together corn syrup, brown sugar, melted butter, eggs, vanilla extract, and salt in a separate bowl.
- Fold chopped pecans into the syrup mixture until evenly coated.
- Remove the partially baked cake from the oven, spread the pecan topping evenly over the surface.
- Return to the oven and bake for 25–30 minutes until the topping is golden and slightly firm.
- Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For best results, use room-temperature eggs and butter to ensure a smooth batter.
- Do not overbake the pecan topping; it should retain a slight jiggle when done.
- Cool completely before slicing to prevent the topping from cracking.
- Walnuts can be substituted for pecans for a different flavor.