BUTTER PECAN CAKE
My husband has a sweet tooth and I enjoy making great desserts like this cake for him! We have two farms - both of which are wonderful - but I also love being in the kitchen. I collect cookbooks and have written one myself.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 534 calories, Fat 27g fat (11g saturated fat), Cholesterol 80mg cholesterol, Sodium 280mg sodium, Carbohydrate 71g carbohydrate (51g sugars, Fiber 2g fiber), Protein 5g protein.
BUTTER PECAN CAKE
Make and share this Butter Pecan Cake recipe from Food.com.
Provided by Zewbiedoo
Categories Dessert
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 5
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.
BUTTER PECAN COOKIES
These Butter Pecan Cookies are a Swedish classic! A buttery, brown-sugar-rich shortbread dough, nestled under a pecan half. Only 6 ingredients! So easy.
Provided by Karen
Categories Dessert
Time 18m
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 1 cookie, Calories 73 kcal, Fat 5 g, SaturatedFat 2 g, Cholesterol 13 mg, Sodium 57 mg, Carbohydrate 7 g, Fiber 1 g, Sugar 3 g, Protein 1 g, TransFat 1 g, UnsaturatedFat 3 g
CAROL'S BUTTER PECAN CAKE
This is a cake that can be served anytime.
Provided by Carol
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 14
Steps:
- Grease and flour bottoms of three 9 inch layer pans. Preheat oven to 350 degrees F (175 degrees C).
- Melt 1/4 cup butter in heavy skillet over medium heat. Add pecans and brown 10 to 15 minutes, stirring frequently.
- Sift flour with baking powder and 1/2 teaspoon salt. Cream remaining butter in large mixing bowl. Gradually add 2 cups sugar; cream at high speed of mixer until light and fluffy. At medium speed blend in eggs, one at a time, beating well after each. At low speed add sifted dry ingredients alternately with milk and vanilla extract, beginning and ending with dry ingredients. Blend well after each addition. Stir in 1 1/3 cups pecans. Pour batter into pans.
- Bake for 25 to 30 minutes, until cake is golden brown and springs back when lightly touched in center. When cool, blend remaining pecans with Creamy Butter Frosting; spread between layers and on top.
- To Make Creamy Butter Frosting: Cream 1/4 cup butter or margarine in mixing bowl. Add 1 teaspoon vanilla extract, salt, 4 cups confectioners' sugar and 1/3 to 1/2 cup cream. Beat until smooth and of spreading consistency. If necessary, thin with additional cream.
Nutrition Facts : Calories 596 calories, Carbohydrate 77.2 g, Cholesterol 100.3 mg, Fat 30.7 g, Fiber 1.9 g, Protein 6 g, SaturatedFat 13.5 g, Sodium 319 mg, Sugar 57.2 g
MAPLE PECAN FROSTING
This all-butter Maple Pecan Buttercream Frosting is great for any fall cake or cupcake. Maple makes for a very sweet frosting, but the pecans balance it out perfectly!
Provided by Karen
Categories Dessert
Time 15m
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 1 cupcake, Calories 157 kcal, Carbohydrate 18 g, Protein 1 g, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 20 mg, Sodium 80 mg, Fiber 1 g, Sugar 17 g, UnsaturatedFat 4 g
THE BEST BUTTER PECAN CAKE
This cake is a bit of work, but it's so worth it! Top with your favorite brand of butter pecan ice cream and you'll think you've died and gone to heaven!
Provided by yooper
Categories Dessert
Time 1h30m
Yield 12-16 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 702, Fat 39.6, SaturatedFat 17.2, Cholesterol 137.2, Sodium 461.8, Carbohydrate 81.2, Fiber 2.7, Sugar 51, Protein 8.9
BROWNED BUTTER PECAN LAYER CAKE
This Browned Butter Pecan Layer Cake has three layers of buttery vanilla cake filled with toasted pecans that are covered with a delicious browned butter frosting! It's the perfect cake for the holidays!
Provided by Lindsay
Categories Dessert
Time 50m
Number Of Ingredients 17
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.
Nutrition Facts : ServingSize 1 Slice, Calories 1194 calories, Sugar 94.3 g, Sodium 211.3 mg, Fat 77.3 g, SaturatedFat 33 g, TransFat 2.4 g, Carbohydrate 121.3 g, Fiber 2.5 g, Protein 10.2 g, Cholesterol 179.4 mg
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