I haven’t baked in a while which has made me pretty sad. It’s something I really enjoy doing but I just haven’t found the time these days to just get stuck into it, I really hope that changes soon… I often look at My “Baked Goods” Pinterest board which is overflowing with amazing looking cakes and I wish I could try my hand at them all. So the other day when my friend said that she was coming over for tea I decided to stop whatever I was doing and try make one of the cakes off my board.
After a bit of scrolling and some uncontrollable drooling I settled on a Toasted Butter Pecan Cake recipe because I absolutely love pecan nuts and butter and to me it sounded like an awesome combo. Luckily I had pecan nuts in my freezer so I didn’t have to drive to the shops to buy some. Nothing makes me more despondent that when I’m really amped to make something but I’m missing one ingredient that can in no way just be left out of the recipe, especially when said ingredient is in the title.
So I hauled out all my baking goods and I got cracking. This cake tastes exactly like it’s name, it’s full of buttery goodness and toasted pecan nut flavours and those two things coupled with the soft cream cheese icing, which is always a winner makes for a really nice cake. I personally thought the sponge could of been a bit moister, but my friend and taste tester for the day said it was just right.
The recipe is below and like always I’d love to hear if you land up making one and how it turned out.
- 230 grams soft butter for the batter and 56 grams butter for the toasted pecans
- 2 cups chopped pecans
- 2 cups sugar
- 4 eggs
- 2 tsp vanilla extract
- 3 cups all purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup milk
- 230 grams cream cheese at room temperature
- 113 grams butter, softened
- 450 grams icing sugar
- 1 tsp vanilla extract
- Preheat oven to 350° degrees. Spray and cook two 9 inch round cake pans.
- In a medium heavy skillet, melt ¼ butter over medium heat. Add pecans and cook until toasted and fragrant, about 4 minutes. Spread across sheet of foil and allow them to cool.
- In a large bowl sift together flour, baking powder, and salt. Whisk to combine then set aside.
- In your mixer cream together butter and sugar until light and fluffy, 3-4 minutes. Add your eggs, one at a time, beating well after each addition. Beat in vanilla essence.
- Add flour mixture alternately with milk, beginning and ending with the flour (flour in 3 parts, milk in 2). Then fold in the toasted pecan nuts.
- Divide the mixture between the cake pans and bake 25-30 minutes or until a toothpick inserted near the centre comes out clean. Cool for 10 minutes on a wire rack before removing from pans. Cool completely.
Directions for icing:
- In a large mixing bowl beat the cream cheese, butter and icing sugar together then add the vanilla essence. If you need to soften up the icing a bit to achieve a spreadable consistency add a couple of tablespoons of milk.