Butter Pecan Cake Food

BUTTER PECAN CAKE

Steps:

• Pour melted butter in a baking pan. Stir in pecans. Toast at 350° for 10 minutes. Set aside to cool. , In a bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in vanilla and 1 cup toasted pecans. Pour batter into 2 greased and floured 8-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , Meanwhile, for frosting, cream butter and sugar. Add milk and vanilla, beating 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.

BUTTER PECAN CAKE

Steps:

• Preheat oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray. In a medium bowl, combine white chocolate and boiling water; stir until smooth. Set aside to cool.
• In a large bowl, beat 2 sticks butter and sugar until creamy. Beat in egg yolks one at a time. Stir in white chocolate mixture and vanilla until thoroughly mixed. In a small bowl, combine buttermilk and baking soda. Slowly beat buttermilk mixture and flour into chocolate mixture, until well blended. In a medium bowl, beat egg whites until stiff peaks form; gently fold into batter.
• Pour batter into cake pans. Bake for 30-35 minutes, or until toothpick inserted in center comes out clean. Cool in pans 10 minutes, then remove to wire racks to cool completely.
• Meanwhile, in a small skillet over medium heat, melt remaining butter; stir in pecans. Cook 6-8 minutes, or until toasted and lightly browned, stirring occasionally. Let cool.
• In a medium bowl, combine frosting and buttered nuts; mix well. Place one cake layer on a platter and spread with frosting. Place second cake layer on top, and frost sides and top of cake.

BUTTER PECAN LAYER CAKE

Steps:

• Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 10-15 minutes or until toasted, stirring frequently; set aside., In a large bowl, cream sugar and remaining butter until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.

BUTTER PECAN CAKE

Steps:

• Preheat oven to 350°F.
• Mix all ingredients together -- yes, the frosting too!
• Pour into greased bundt pan.
• Bake 60 minutes at 350°F.
• Serve with whipped cream, if desired.

BROWNED BUTTER PECAN LAYER CAKE

Steps:

• TOAST THE PECANS:
• Preheat the oven to 350°F (176°C). Line a cookie sheet with parchment paper or silicone baking mat.
• . Combine the melted butter, pecans and brown sugar in a medium sized bowl and toss to coat.
• . Spread the pecans evenly onto the cookie sheet and bake for 5-7 minutes, or until toasted.
• . Set pecans aside to cool. MAKE THE CAKE LAYERS:
• p id="instruction-step-6″>5. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Leave the oven at 350°F (176°C). 6.
• In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time. 7.
• Add the sour cream and vanilla extract and mix until well combined. 8.
• Add the eggs one at a time, mixing until combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. 9.
• Combine the dry ingredients in a separate bowl, then combine the milk and water in a measuring cup. 10
• Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. 11
• Gently stir 1 cup of the toasted pecans into the batter. 12
• Divide the batter evenly between the cakes pans and bake for about 24-26 minutes, or until a toothpick comes out with a few crumbs. 13
• Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely. MAKE THE FROSTING:
• id="instruction-step-15″>14. Melt 2 cups of butter in a saucepan over medium heat. It's best to use a light colored pan so that you can see the butter browning. Whisk the butter occasionally so that it cooks evenly. 15.
• ook the butter until turns a nice toasty brown. It will foam up at first, particularly since this is a good bit of butter, but it will eventually subside and you'll have browned butter. Some of the brown bits may separate, but that's ok. Once the butter has browned, pour it into a heat-proof bowl and set it in the fridge to cool completely. 16. Brin
• the butter back to room temperature, then add it to a large mixer bowl with the additional 1/4 cup of butter and the shortening. Beat until smooth. 17. Slow
• y add about half of the powdered sugar and mix until smooth. 18. Add
• -5 tablespoons of water and mix until smooth. 19. Slow
• y add the remaining powdered sugar and mix until smooth. 20. Add
• he remaining water, if needed, and mix until smooth. TO ASSEMBLE THE CAKE:
• struction-step-22″>21. Use a large serrated knife to remove the domes from the top of the cakes so that they're flat. Place the first cake on a serving plate or a cardboard cake round. 22. Spread
• about 1 cup of frosting evenly on top of the cake, then top the frosting with 3-4 tablespoons of the remaining toasted pecans. 23. Add th
• second layer of cake, another cup of frosting and 3-4 tablespoons of pecans. 24. Top th
• cake with the remaining layer and frost the cake. Refer to my tutorial for frosting a smooth cake, if needed. 25. Pipe sw
• rls of frosting around the top edge of the cake and press the remaining pecans into the sides of the cake and sprinkle some over the top. Store the cake in an airtight container. Cake is best for 2-3 days.

SOUTHERN BUTTER PECAN CAKE

Steps:

• Preheat oven to 350. Generously grease 2 9-inch cake pans with shortening and lightly dust with flour. Set aside.

BUTTER PECAN CAKE

Steps:

• Pour melted butter into a baking pan.
• Stir in pecans; toast at 350 degrees for 1 0 minutes; set aside.
• In a large mixing bowl, cream butter and sugar until fluffy.
• Add eggs, one at a time, beating well after each.
• Mix together flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with dry ingredients.
• Stir in vanilla and 1 cup toasted pecans.
• Pour batter into 2 greased and floured 8-inch round cake pans.
• Bake at 350 degrees for 30-35 minutes or until test done.
• Cool in pan for 5 minutes.
• Remove cakes from pans and continue cooling on wire racks.
• For frosting, cream butter and sugar together.
• Add milk and vanilla, beating with electric mixer until light and fluffy.
• Add additional milk if needed.
• Stir in remaining pecans.
• Spread frosting between the layers and over the top and sides of the cake.

BUTTER PECAN CAKE

Steps:

• Melt 3 tablespoons butter in a 13x9x2 inch baking pan; stir in pecans and bake at 350 degrees for 10 minutes; cool.
• Cream softened butter in a large mixing bowl; gradually add sugar, beating until light and fluffy and sugar is dissolved.
• Add eggs, one at a time, beating well after each addition.
• Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
• Stir in vanilla and 1 cup pecans, reserving remaining pecans for Butter Pecan Frosting.
• Pour batter into 2 greased and floured 9 inch cakepans; bake at 350 degrees for 30 minutes, or until cake tests done.
• Cool layers in pans 10 minutes; remove from pans, and cool completely.
• Spread top and sides of cooled cake with Butter Pecan Frosting
• Makes one 2-layer cake.
• Butter Pecan Frosting:
• Cream butter; add sugar, milk and vanilla, beating until light and fluffy.
• Stir in reserved toasted pecans.
• Makes enough frosting for one 2-layer cake, but I like doubling the ingredients.

MAPLE PECAN FROSTING

Steps:

• Chop up the pecans. You can chop them with a knife or in a food processor. See photos to see what level of choppiness we're talking.
• Set a frying pan over medium heat. Add the pecans and stir occasionally until they start to smell delicious, or until they barely start to brown. Set aside to cool.
• In a large mixing bowl or stand mixer, cream the butter to within an inch of its life. Just kidding, beat it for a couple minutes until it's high and fluffy.
• Add 2 cups of powdered sugar and maple syrup. Beat well.
• Add 1 cup powdered sugar, maple extract, and salt. Beat well.
• Add the chopped pecans when they are completely cooled and beat it. Try not to eat it all with a spoon.

BUTTER PECAN BUNDT CAKE

Steps:

• Cake:Spray a Bundt or tube pan with cooking spray. Sprinkle the sugar in the pan, then sprinkle chopped pecans over this.
• Mix the cake mix, oil water, eggs and frosting, mixing well. Pour into Bundt pan,
• Bake at 350º F. for 55-60 minutes or until tester comes out clean. Cool in pan 10 minutes; turn out cake and cool completely.
• While the cake is cooling make a little icing to drizzle on top. Mix together powdered sugar, milk, and rum extract. Mix well and drizzle from a spoon onto cake.

BUTTER PECAN COOKIES

Steps:

• In a large bowl or stand mixer, cream butter and brown sugar. Beat it for at least 2-3 minutes, stopping to scrape the sides and bottom.
• Add the egg yolk and beat well.
• Add the flour & salt. Mix until it forms a ball, scraping the sides and bottom of the bowl. When all the flour is incorporated, stop beating. (Over beating makes for a tough dough.)
• Cover the bowl and chill for about an hour. (If you are doubling the recipe, be sure to chill for more like 2-3 hours. They will bake flat if the dough is not cold. You can freeze the dough too, if you want.)
• Preheat your oven to 350 degrees F. Line 2 large baking sheets with silicone baking mats or parchment paper.
• Form the dough into 1 inch balls. Place on the cookie sheet with one inch of space in between each cookie.
• Flatten each ball once with a fork. If the fork is sticking, dip it in flour, then press on the cookie.
• Press a pecan on top, perpendicular to the fork marks.
• Bake at 350 for 6-8 minutes or until they are no longer shiny on the top or edges.* I don't let mine get brown, or if they do, it is a very small amount on the bottom edges.

THE BEST BUTTER PECAN CAKE

Steps:

• Prepare the pecans: Preheat the oven to 350°.
• Put the 1/4 cup (1/2 stick) of butter in a shallow baking pan with the chopped pecans and put the pan in the oven for 15- 20 minutes, stirring the pecans and melted butter every few minutes, until the fragrance is wonderfully toasty.
• Watch carefully near the end to avoid burning.
• Remove from pan and set aside.
• Grease and flour three 8 or 9-inch round layer cake pans.
• Prepare the cake: In the large bowl of an electric mixer, cream the 3/4 cup (1 1/2) sticks of butter.
• Beat in the 2 cups of sugar, creaming well.
• Beat in the eggs one at a time, beating well after each addition.
• Sift together the flour, baking powder and salt.
• Add the 2 teaspoons of vanilla to the milk.
• Beat the flour mixture into the batter in thirds, alternating with the milk mixture.
• Fold in 1 1/3 cups of the butter-toasted pecans into the cake batter.
• Divide batter equally into the prepared pans.
• Bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.
• Cool and remove from pans.
• Prepare the frosting: Melt 1 1/2 tablespoons of the butter in a medium saucepan over low-medium heat and stir in the flour.
• Stir until all of the flour has been moistened or at least colored a little by the butter.
• Stir in the milk just a little at a time, stirring constantly and incorporating all the milk each time before adding more, working to incorporate all the flour and avoid lumps.
• Continue until all the milk is in and the mixture is thickened and smooth.
• Transfer to the small bowl of an electric mixer, and beat to remove any lumps you missed.
• Cool completely.
• When the flour mixture is cool, beat in the teaspoon of vanilla, then the softened butter.
• Add the 1 cup of sugar, and beat 2 minutes at medium speed, until the mixture is fluffy and no graininess from sugar remains.
• Fold in the fat-free Cool Whip and the remaining 2/3 cup of butter-toasted pecans.
• Fill and frost the top of the cake.

PECAN COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F.
• In a small bowl, stir 1/2 cup sugar and 1 teaspoon cinnamon together. Butter a tube pan well and liberally coat it with the cinnamon sugar.
• In a mixer fitted with a paddle attachment, cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the eggs and mix until the mixture is light and fluffy. Sift the sifted flour, baking soda, baking powder, and salt together. Working in batches, add them to the butter-sugar mixture, alternating with dollops of sour cream. Pour the batter into the prepared pan.
• Make the topping: In a medium bowl, combine the brown sugar, flour, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Add the pecans and mix. Sprinkle the mixture over the cake.
• Bake until risen and browned, about 35 to 40 minutes. Let cool in the pan then turn out. Serve in slices.

BUTTERNUT PECAN CAKE WITH CLASSIC BUTTERCREAM FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter the sides and bottoms of two 8-inch round cake pans. Line the bottoms and sides with parchment if desired (for easy removal).
• Add the flour, baking powder, granulated sugar and salt to the bowl of a stand mixer fitted with the paddle attachment and combine well. In a separate bowl, combine the milk, egg whites, vegetable oil and vanilla bean paste and whisk to combine. Set aside.
• Turn the mixer to low and add the chunks of butter slowly to the dry mix. Continue to beat on low until there are no chunks of butter remaining and the mixture becomes crumbly. Add a third of the wet ingredients to the bowl and then turn the speed to medium. Mix until a light paste forms, scraping down the sides of the bowl. Add half of the remaining wet ingredients and beat on medium-high speed for 4 minutes. Scrape down the sides and bottom of the bowl.
• Add the remaining wet ingredients and beat on medium speed for 5 minutes. Divide the batter evenly between the two prepared cake pans and bake until a skewer comes out clean and the sides have begun to pull away from the sides of the pans, 40 to 50 minutes. Cool in the pans on a rack, 10 minutes, then invert onto the rack to remove the pans and parchment and cool completely.
• For the filling: Roast the pecans in the butter in a skillet over medium-high heat. Add the condensed milk and stir constantly until the mixture thickens. Remove from the heat and stir in the vanilla extract and salt. Cool completely before using.
• For the buttercream: Beat the butter with a hand mixer, the paddle attachment of a stand mixer or a wooden spoon until smooth and fluffy. Gradually beat in the confectioners' sugar until fluffy. Beat in the vanilla bean paste. Pour in the milk and beat for an additional 3 to 4 minutes.
• To assemble: With a long serrated knife, split each cake layer horizontally into 2 layers. Place 1 layer on a cake plate and top generously with filling. Place another layer on top; top with more filling. Continue in this manner until you place the final layer of cake. Frost the cake all over with the buttercream. Serve at room temperature.