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Toasted Butter Pecan Cake Recipe

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This recipe for Toasted Butter Pecan Cake, by , is from Talla's Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jennifer Thornton

Category:
Category:

Ingredients:  
Ingredients:  
1 cup butter, softened, divided
2 cups chopped pecans
2 cups sugar
4 eggs
2 teaspoons pure vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
teaspoon salt
1 cup milk

Frosting:
8 oz. (2 pkgs) cream cheese, softened.
1 cup (2 sticks) butter, softened
2 pounds confectioners' sugar
2-3 tablespoons milk, as needed
pecans for garnish

Directions:
Directions:
1. Preheat oven to 350F. Butter and flour or spray Baker's Joy three 9" round cake pans.
2. In a medium heavy skillet, melt cup butter over medium heat. Add pecans, cook until toasted and fragrant, about 4 minutes. Spread across sheet of foil to cool.
3. In a large bowl, sift together flour, baking powder and salt. Whisk to combine; set aside.
4. In a separate large mixing bowl, cream together butter and sugar, until light and fluffy, 3-4 minutes. Add eggs, one at a time, beating well after each addition.
5. Add flour mixture alternately with milk, beginning and ending with flour (flour in 3 parts, milk in 2). Fold in toasted pecans.
6. Divide between cake pans and bake 25-30 minutes until a toothpick inserted near center comes out clean. Cool for 10 minutes on a wire rack before removing from pans. Cool completely.

Number Of Servings:
Number Of Servings:
12-16

 

 

 

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