Buttery Pecan Cake – A Delicious Treat for Any Occasion
Short introduction
Buttery Pecan Cake is a delightful dessert that combines the rich flavors of butter and brown sugar with the crunchy texture of pecans. This moist cake is perfect for celebrations, family gatherings, or even just to enjoy with a cup of tea or coffee on a cozy afternoon. Its easy-to-follow recipe means you can whip it up in no time, making it a fantastic choice for both novice bakers and experienced ones alike.
Why you’ll love it
There are plenty of reasons to fall in love with Buttery Pecan Cake! First, it’s incredibly moist and flavorful thanks to the combination of butter, sugars, and milk. The pecans add a satisfying crunch that contrasts wonderfully with the cake’s tender crumb. Plus, it’s versatile! You can enjoy it plain, dusted with powdered sugar, or topped with whipped cream. It’s perfect for any occasion, from birthdays to holidays—or just because!
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1 cup milk
Substitutions & key variations
You can easily adapt this recipe to suit your tastes! If you don’t have pecans, walnuts, or almonds make great substitutes. For a dairy-free version, use a vegan butter and non-dairy milk. You can also experiment with different extracts, like almond or maple, for a unique flavor twist.
Step-by-step
Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). Grease and flour a bundt cake pan to ensure your cake comes out perfectly.
Step 2: Cream the Sugars and Butter
In a large bowl, cream together the unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 3-5 minutes.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Once all the eggs are in, mix in the vanilla extract for added flavor.
Step 4: Combine Dry Ingredients
In another bowl, whisk together the all-purpose flour, baking powder, and salt. This step ensures even distribution of the dry ingredients.
Step 5: Mix It All Together
Gradually add the flour mixture to the creamed butter and sugars alternately with the milk. Start and end with the flour mixture to maintain a smooth batter. Finally, stir in the chopped pecans.
Step 6: Bake the Cake
Pour the batter into the prepared bundt pan. Bake in the preheated oven for 50-60 minutes. To check for doneness, insert a toothpick into the center. It should come out clean when the cake is fully baked.
Step 7: Cool and Serve
Once baked, let the cake cool in the pan for about 10 minutes. Then carefully invert it onto a serving plate.
Success tips
- Temperature: Make sure your butter is at room temperature; this helps it cream better with the sugars.
- Texture: Avoid over-mixing once you add the flour to keep the cake tender.
- Common Mistakes: Forgetting to preheat the oven can lead to uneven baking, so always check that it’s hot before you start!
How to serve
Buttery Pecan Cake can be enjoyed warm or at room temperature. Serve it as is, or sprinkle a bit of powdered sugar on top for a nice touch. It also pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage & reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. You can refrigerate it for up to a week, but it’s best enjoyed fresh. If you want to savor it later, you can freeze individual slices wrapped tightly in plastic wrap and foil. To reheat, just pop a slice in the microwave for about 20 seconds or until warm.
Frequently Asked Questions
1. Can I make this cake ahead of time?
Yes! You can bake the cake a day in advance. It will stay moist and delicious in an airtight container.
2. Can I use other nuts besides pecans?
Absolutely! Walnuts and hazelnuts work just as well in this recipe.
3. What can I do if my cake is dry?
Make sure you don’t overbake the cake. If it feels dry, try serving it with a drizzle of syrup or warm glaze to add moisture.
4. How can I add more flavor?
In addition to vanilla, consider adding spices like cinnamon or a splash of bourbon for an adult version!
Nutrition notes / equivalents
If you can’t use butter, substitute it with an equal amount of coconut oil or a commercial butter substitute for a different taste. Each slice of this cake is rich in flavor and will satisfy your sweet tooth while providing a little protein from the nuts.
Conclusion
Buttery Pecan Cake is a simple yet delicious dessert that’s sure to please anyone who tries it. Whether you’re celebrating a special occasion or just indulging in a sweet treat, this cake will bring comfort and joy to your table. So why not whip one up today?
Links to related recipes
Buttery Pecan Cake
Ingredients
Cake Ingredients
- 1 cup unsalted butter At room temperature
- 1 cup brown sugar
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup chopped pecans
- 1 cup milk
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan.
Mixing
- In a large bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy (about 3-5 minutes).
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the flour mixture to the creamed mixture alternately with the milk, starting and ending with the flour mixture. Stir in the chopped pecans.
Baking
- Pour the batter into the prepared bundt pan. Bake in the preheated oven for 50-60 minutes. Check for doneness with a toothpick.
Cooling
- Let the cake cool in the pan for about 10 minutes, then carefully invert it onto a serving plate.