Description
Ingredients:
– 1 cup unsalted butter, softened
– 1 1/2 cups granulated sugar
– 4 large eggs
– 2 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup buttermilk
– 1 teaspoon vanilla extract
– 1 cup chopped pecans, toasted
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream the butter and sugar together until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Stir in the vanilla extract and toasted pecans.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 380 kcal | Servings: 8 servings
Tips:
Toast pecans in a dry skillet over medium heat for 3-4 minutes to enhance their flavor before adding to the batter.
Use room temperature ingredients to ensure a smooth batter and even baking.
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, preheat your oven and prepare your pans. Cream the softened butter and sugar for a full 3-5 minutes until pale and fluffy; this incorporates air for a light crumb. Add eggs one at a time, ensuring each is fully emulsified before adding the next to prevent a broken batter. When alternately adding the dry ingredients and buttermilk, start and finish with the dry mix, mixing on low speed until just combined after each addition. Overmixing at this stage develops gluten, leading to a tough cake. Gently fold in the vanilla and toasted pecans with a spatula for even distribution.
Serving Suggestions
This classic pecan cake is incredibly versatile. For a traditional presentation, frost with a rich cream cheese or brown butter frosting between the layers and over the top. For a simpler approach, dust with powdered sugar and serve with a dollop of freshly whipped cream. It pairs beautifully with a cup of strong coffee, a glass of cold milk, or a dessert wine like a tawny port. For a special occasion, garnish with additional whole toasted pecans and a drizzle of caramel sauce.
How-to Summary
In summary, create this pecan cake by: 1) Creaming butter and sugar until fluffy, 2) Incorporating eggs one by one, 3) Alternating dry ingredients and buttermilk, 4) Folding in vanilla and toasted pecans, 5) Baking at 350°F until a tester comes out clean, and 6) Cooling completely before frosting. The keys are proper creaming, careful mixing, and using toasted nuts for maximum flavor.
Frequently Asked Questions
Can I use a different nut? Yes, walnuts are an excellent substitute for pecans. Toast them similarly for best flavor.
What if I don’t have buttermilk? Make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5-10 minutes before using.
How do I store this cake? Store unfrosted cake layers, tightly wrapped, at room temperature for 2 days. Frosted cake must be refrigerated due to the dairy in most frostings.
Can I make this into cupcakes? Absolutely. Fill lined cupcake tins 2/3 full and bake for 18-22 minutes. This recipe yields approximately 24 cupcakes.
Why did my cake turn out dense? The most common causes are overmixing the batter after adding the flour, using cold ingredients (which don’t emulsify properly), or incorrect oven temperature. Ensure all ingredients are room temperature and mix just until combined.
Common Mistakes to Avoid
- Not Toasting the Pecans: Skipping this step results in a muted, raw nut flavor. Toasting is essential for depth.
- Overmixing the Batter: Once the flour is added, mix only until no dry streaks remain. Overworking develops gluten.
- Using Cold Ingredients: Cold butter and eggs won’t cream properly, leading to a dense texture. Take them out at least an hour ahead.
- Opening the Oven Door Early: Resist the urge to open the oven before the 25-minute mark, as a sudden temperature drop can cause the cake to fall.
- Frosting a Warm Cake: Frosting will melt and slide off. Ensure layers are completely cool to the touch.
Conclusion
This pecan cake is a timeless dessert that balances simplicity with rich, satisfying flavor. By following the detailed steps, avoiding common pitfalls, and using the serving suggestions, you can create a show-stopping bake perfect for any gathering. The process teaches fundamental baking techniques like proper creaming and the importance of ingredient temperature. With its tender crumb and the robust crunch of toasted pecans, this cake is sure to become a cherished recipe in your collection. Happy baking!