Butter Pecan Cake

Ingredients:

For the Cake:

• 1 cup (115g) pecans (finely chopped)
• 1/2 cup (1 stick, 115g) unsalted butter (room temperature)
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (240ml) buttermilk
• 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

For the Glaze:

• 1/4 cup (60g) unsalted butter
• 1/2 cup (100g) brown sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• 1/2 cup (60g) powdered sugar

Instructions:

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C).
• Grease and flour a 9×9-inch baking pan or line it with parchment paper.

2. Toast the Pecans:

• Spread the pecans on a baking sheet and toast them in the preheated oven for about 5-7 minutes, or until fragrant. Be sure to stir them occasionally to avoid burning. Let them cool before chopping.

3. Prepare the Cake Batter:

• Cream Butter and Sugar: In a large bowl, cream together the butter and granulated sugar until light and fluffy.
• Add Eggs and Vanilla: Beat in the eggs, one at a time, then stir in the vanilla extract.
• Mix Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt.
• Combine Ingredients: Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Fold in the chopped pecans.

4. Bake the Cake:

• Pour the batter into the prepared baking pan and smooth the top with a spatula.
• Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and slightly pulling away from the edges of the pan.

5. Prepare the Glaze:

• Melt Butter: In a small saucepan, melt the butter over medium heat.
• Add Brown Sugar and Milk: Stir in the brown sugar and milk. Bring the mixture to a gentle boil, stirring constantly. Let it boil for about 2 minutes.
• Remove from Heat: Remove from heat and stir in the vanilla extract. Gradually whisk in the powdered sugar until smooth.

6. Glaze the Cake:

• Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack.
• While the cake is still warm, pour the glaze over the top, allowing it to drizzle down the sides.

7. Serve:

• Allow the cake and glaze to cool completely before slicing and serving.

Tips for the Perfect Butter Pecan Cake:

• Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature for the best texture and even mixing.
• Pecan Preparation: Toasting the pecans enhances their flavor and crunch. Make sure to cool them before chopping and adding to the batter.
• Avoid Overmixing: When combining the wet and dry ingredients, mix until just combined to avoid a dense cake.

Enjoy your homemade Butter Pecan Cake, a delightful treat that’s perfect for any occasion!