Butter Pecan Cake – Don’t Lose This Recipe!
A rich, buttery cake with toasted pecans folded in, perfect for dessert or special occasions.
Ingredients
Butter Pecan Mixture
2 teaspoons baking powder
½ teaspoon salt
4 large eggs
100 g (½ cup) unsalted butter, softened
150 g (¾ cup) brown sugar
1 teaspoon vanilla extract
120 g (1 cup) all-purpose flour
100 g (1 cup) chopped pecans, toasted
Optional Topping / Glaze
50 g (¼ cup) butter
50 g (¼ cup) brown sugar
2 tablespoons cream
Whole pecans for decoration
Instructions
1. Prep the pecans
Preheat oven to 175°C (350°F).
Toast pecans in a dry skillet over medium heat for 5–7 minutes, stirring often, until fragrant. Set aside.
2. Make the butter pecan mixture
In a bowl, beat butter and brown sugar together until creamy and fluffy.
Add eggs one at a time, mixing well after each.
Stir in vanilla extract.
3. Combine dry ingredients
In a separate bowl, sift together flour, baking powder, and salt.
Gradually fold the dry ingredients into the butter mixture.
4. Add pecans
Gently fold in toasted pecans until evenly distributed.
Pour batter into a greased and floured 8-inch cake pan (or line with parchment paper).
5. Bake
Bake at 175°C (350°F) for 25–30 minutes, or until a toothpick comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. Optional butter pecan glaze
In a small saucepan, melt butter and brown sugar together.
Stir in cream and cook until slightly thickened.
Pour over the cooled cake and decorate with whole pecans.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream.
Perfect with coffee or tea for an indulgent treat.
Tip: For extra flavor, toast the pecans lightly in butter instead of dry, it intensifies the nutty taste.
