Brenda's Butter Pecan Cake

Brenda Newton

By
@Bigfig

I came up with this cake after many comments on the blue ribbon butter pecan cake and everyone trying for a cake that looked like the picture shown. This is the recipe and the cake that I baked today 9-3-2011.


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Prep:

20 Min

Cook:

25 Min

Ingredients

3 Tbsp
butter melted
1 c
pecans, chopped
3
eggs
1 1/4 c
butter melted
1 3/4 c
sugar
3 c
flour (pilsbury self-rising)
2 tsp
vanilla
8 oz
sour cream
1 tsp
vinegar
1/4 c
milk + tsp at a time to make consistency of cake batter
4 Tbsp
butter softened
1 box
powdered sugar
milk
2/3 - 1 c
pecans, chopped
1 tsp
vanilla

Directions Step-By-Step

1
Melt butter in 9x13 pan and add 1 cup chopped pecans. Stir and toast in 350 degree oven for 10 mins.
2
In small dish put 1/4 cup milk and 1 tsp. vinegar together and set aside.
3
In meduim bowl melt 1 1/4 cups butter in microwave. In large mixing bowl mix eggs, butter, and sugar using spoon not mixer. Add sour cream and vanilla.
Using a spoon keeps you from overbeating and allows it to rise better. I never use a mixer on cakes.
4
Using spoon blend in flour. Add milk mixture. If too thick add addition milk one teaspoon at a time.
5
Add toasted pecans. Pour into 2 greased and floured 9" pans or 3 - 8" pans. I only had 9" pans and did three, but should have just used two. That's why you see three layers in picture and they were about 1 1/2 - 2" tall. Cake is about 5".
6
Bake at 350 for 25-30 minutes or until cake tester comes out clean or just before clean for moister cake. If you overcook it will be dry tasting.
7
Icing - soften 3 Tbsps. butter in meduim bowl and add box of powdered sugar. Add vanilla. Add milk a little at a time until consistency of spreadable icing. Add 2/3 - 1 cup chopped pecans (untoasted) Ice cooled cake. Enjoy

About this Recipe

Course/Dish: Cakes
Hashtags: #butter, #Cream, #pecans, #sour, #milk