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Rich Pecan Butter Cake
A simple yet sophisticated cake with a rich, buttery, melt-in-your-mouth crumb and a delightful crunch from toasted pecans. It's the perfect versatile recipe for brunches, afternoon tea, or a simple dessert.
Ingredients
Equipment
Method
- Prep Your Pan and Oven: Preheat your oven to 350°F (175°C). Generously grease and flour your Bundt pan, making sure to get into all the nooks and crannies. This is the secret to a clean release!
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together with an electric mixer on medium-high speed for about 5-7 minutes, until the mixture is very light, pale, and fluffy. Scrape down the sides of the bowl periodically. Don't rush this step!
- Add Eggs and Vanilla: Beat in the room temperature eggs one at a time, mixing well after each addition until just combined. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Alternate Wet and Dry: With the mixer on low speed, add the flour mixture to the butter mixture in three additions, alternating with the milk in two additions (begin and end with the dry ingredients). Mix only until the flour disappears—over-mixing can lead to a tough cake.
- Fold in Pecans: Gently fold in the chopped pecans with a rubber spatula, distributing them evenly throughout the batter.
- Bake to Perfection: Pour the batter into your prepared Bundt pan and smooth the top. Bake for 60 to 70 minutes. The cake is done when it's golden brown and a wooden skewer or toothpick inserted into the center comes out clean with a few moist crumbs attached.
- Cool and Release: Let the cake cool in the pan on a wire rack for exactly 10 minutes before carefully inverting it onto the rack to cool completely. Allowing it to cool fully before slicing ensures the crumb sets perfectly.
- Garnish and Serve: Once cooled, you can leave this beautiful cake as is, dust with powdered sugar, or drizzle your favorite glaze or frosting over the top. Slice and enjoy!
Notes
Tips for Success:
- Room Temperature is Key: Having your butter, eggs, and milk at room temperature is crucial for a smooth batter and a tender final cake.
- Toast Your Nuts: For a deeper, richer flavor, toast pecans on a baking sheet at 350°F (175°C) for 5-7 minutes until fragrant. Let them cool completely before using.
- Pan Prep: Don't eyeball the pan prep! Use a pastry brush with melted shortening or a baking spray with flour to cover every crevice of the Bundt pan.
Fun Variations:
- Chocolate Chip: Fold in 1 cup of semi-sweet chocolate chips with the pecans.
- Citrus Twist: Add 1 tablespoon of fresh orange or lemon zest to the batter.
- Warm Spice: Whisk 1/2 teaspoon of ground cinnamon and a pinch of nutmeg into the dry ingredients for an autumnal flavor.
Storage:
Store the cake in an airtight container at room temperature for up to 3 days. Freeze individual slices wrapped tightly in plastic wrap for up to 3 months.What Makes This Cake Special?
The rich, buttery base of this cake is elevated by the warm nuttiness of chopped pecans, which add both texture and flavor. The optional glaze allows for creative customization—from a powdered sugar drizzle to caramel or cream cheese frosting. No matter how you dress it up, it’s a show-stopper.
Ingredients You’ll Need
- 1 cup butter, softened
- 1 cup sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 cup chopped pecans
Optional for icing or glaze:
- Powdered sugar glaze
- Cream cheese frosting
- Caramel drizzle
Equipment Checklist
- Bundt pan
- Large mixing bowl
- Electric mixer (or a strong whisk)
- Measuring cups and spoons
- Rubber spatula
- Wire cooling rack
Step-by-Step Instructions
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- Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour your bundt pan for a flawless release.
- Cream Butter and Sugar: Beat butter and sugar until fluffy for a tender crumb.
- Add Eggs and Vanilla: Add eggs one at a time, then stir in vanilla extract.
- Mix Dry Ingredients: Combine flour, baking powder, and salt.
- Combine Wet and Dry: Alternate adding dry mix and milk, beating gently.
- Fold in Pecans: Gently stir in chopped pecans.
- Pour and Bake: Pour batter into prepared pan and bake 60–70 minutes.
- Cool and Invert: Let cool 10 minutes, then transfer to a cooling rack.
- Finish: Add glaze, caramel, or frosting if desired.
Tips and Tricks for Success
- Use room-temperature butter, eggs, and milk for best results.
- Toast your pecans for deeper flavor.
- Grease and flour your pan thoroughly to prevent sticking.
Variations
- Chocolate Twist: Add chocolate chips.
- Citrus Kick: Add lemon or orange zest.
- Spice It Up: Add a pinch of cinnamon or nutmeg.
Storing Your Cake
Store in an airtight container at room temperature for 3 days or freeze slices for up to 3 months.
Perfect Pairings
- Coffee or tea
- Whipped cream
- Vanilla or butter pecan ice cream
FAQs
1. Can I use other nuts? Yes, walnuts or almonds work, but pecans are best.
2. No bundt pan? Use a loaf or round pan and adjust baking time.
3. Is glaze necessary? No, but it adds a lovely touch.
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