butter pecan cake
Toasting the nuts in butter before adding to this cake adds extra flavor and keeps the nuts in the cake and the frosting crunchy. I've included my recipe for Butter Pecan Frosting at the end of the Directions. To toast 1-1/3 cups chopped nuts, pour 3 tablespoons melted butter or margarine into a baking pan. Stir in nuts. Bake at 350 degrees for 10 minutes, stirring twice. Cool. Use as directed in this recipe.
prep time
cook time
35 Min
method
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yield
12 serving(s)
Ingredients
- 2/3 cup butter or margarine, softened
- 1 1/3 cups sugar
- 2 - eggs
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup milk
- 1 1/2 teaspoons vanilla extract
- 1 1/3 cups chopped pecans, toasted, divided
- BUTTER PECAN FROSTING
- 3 tablespoons butter or margarine, softened
- 3 cups confectioners' sugar (powdered sugar)
- 3 tablespoons milk
- 3/4 teaspoon vanilla extract
How To Make butter pecan cake
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Step 1In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
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Step 2Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in vanilla and 1 cup toasted pecans. Pour batter into two greased and floured 8" round baking pans. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean.
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Step 3Cool for 10 minutes; remove from pans to wire racks to cool completely.
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Step 4FOR FROSTING: Cream butter and sugar in a mixing bowl. Add milk and vanilla; beat until light and fluffy. Add additional milk if needed. Stir in remaining toasted pecans. Spread between the layers and over the top and sides of the cake.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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