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Butter Pecan Cake Recipe

Butter Pecan Cake Recipe
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The Butter Pecan Cake is a moist, tender, and richly buttery dessert featuring perfectly toasted pecans that add a delightful crunch and nutty aroma. This classic cake recipe brings comfort and nostalgic elegance, making it ideal for any occasion—from birthdays to cozy weekend treats. Its simple ingredients and straightforward steps yield a flavorful, golden cake that’s easy to customize according to dietary needs or personal preferences.

Ingredients

Scale

Dry Ingredients

  • 2 1/2 cups all-purpose flour (or gluten-free blend for gluten-free version)
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, softened (or browned butter for variation)
  • 1 3/4 cups granulated sugar (or substitute some with maple syrup)
  • 4 large eggs
  • 1 cup milk or buttermilk (or plant-based milk for dairy-free option)
  • 2 teaspoons vanilla extract

Add-ins

  • 1 cup toasted pecans, chopped

Instructions

  1. Toast the Pecans: Start by lightly toasting your pecans in a dry skillet over medium heat until they are fragrant and golden brown. This step enhances their natural oils and intensifies the nutty flavor that will infuse the cake.
  2. Prepare the Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy. Add the eggs one at a time, beating well after each addition to maintain a smooth texture. Stir in the vanilla extract for aromatic sweetness.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, alternating with milk or buttermilk, beginning and ending with the dry ingredients. Mix just until combined to keep the batter tender and moist.
  4. Fold in Pecans: Gently fold the toasted pecans into the batter, making sure they are evenly distributed without overmixing. This preserves the cake’s light texture and spreads crunchy pieces throughout.
  5. Bake: Pour the batter into a greased and floured cake pan. Bake in a preheated oven at 350°F (175°C) for about 35–40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before serving.

Notes

  • Use room temperature ingredients to ensure smooth and consistent batter.
  • Don’t skip toasting the pecans; it is key to achieving that irresistible nutty crunch and deep flavor.
  • Measure flour carefully by spooning into the measuring cup and leveling to avoid packing and dense cake texture.
  • Use an oven thermometer to verify the baking temperature for the perfect rise and crumb.
  • Let the cake cool completely before adding any frosting or toppings to prevent melting or sliding.

Nutrition

Keywords: Butter Pecan Cake, toasted pecans, buttery cake, nutty cake, moist cake, easy dessert, gluten-free cake option, homemade cake

Find it online: https://dishesbylina.com/butter-pecan-cake-recipe/