Butter Pecan Cake
Toasted pecans bring the flavor in this delicious layer cake.
Makes: 12 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Recipe Created By: Mary Carter
Featured In: Mississippi Farm Country
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Recipe Created By: Mary Carter
Featured In: Mississippi Farm Country
Ingredients
Pecans
- 2 cups pecans, well chopped, plus 1 dozen pecan halves
- 4 tablespoons butter, melted
- 2 tablespoons brown sugar
- ½ teaspoon salt
Cake
- ½ cup butter, softened
- 8 ounces sour cream
- 4 eggs, beaten
- ¾ cup white sugar
- ¾ cup brown sugar
- 2 ½ cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon vanilla
- ½ cup milk
Icing/Garnishes
- 10 tablespoons butter, softened
- 5 cups powdered sugar
- 5-6 tablespoons milk
- 1 teaspoon vanilla
- ½ cup toasted pecans
Instructions
- For the pecans: Heat oven to 350 degrees. Combine all pecan ingredients and toss well to coat. Bake in a 9-by-13-inch baking dish for 12 minutes, stirring several times to prevent burning. Set aside to cool. Keep oven on.
- For the cake: Beat together eggs, sugars, sour cream and butter until creamy. Gradually add flour and baking powder, alternately with milk until well combined. Stir in vanilla and 1 ½ cups toasted pecans (reserve pecan halves for decorating.) Grease and flour three 8-inch round cake pans. Divide batter into pans and bake for 18 to 20 minutes. Set aside to cool.
- For the icing: Beat together butter, sugar, milk and vanilla until icing is very thick and creamy. Ice between layers, then sides, then top of cake. Decorate with the remaining ½ cup chopped pecans and pecan halves.
See more: Blackberry Cake, Pumpkin Spice Cupcakes with Cranberry Icing, Rum-Glazed Sweet Potato Bundt Cake Bites
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