Butter Pecan Cake
Butter Pecan Cake
2 cups chopped pecans (chopped as finely as you prefer)
1 cup butter plus two tablespoons butter, soft (keep these separate)
2 cups sugar
2 tsp vanilla extract
3 cups flour (I used unbleached all-purpose)
2 tsp baking powder
1/2 tsp salt
1 cup milk (I used whole milk)
8 oz cream cheese, soft
1/2 cup butter, melted
5 cups confectioners' sugar
1 tsp vanilla extract
1 tbsp milk (I used whole)
(If you prefer a lot of icing, add another cup of sugar and another package of cream cheese. This will give you more icing to work with. You may need to add a bit more milk to adjust.)
1. Toast your pecans. You can either melt butter in a skillet and toss the chopped pecans in for a couple of minutes over medium heat. Or, you can put them in the oven at 350 for 5 or 6 minutes. Either way, you'll know that they're ready when they become fragrant and a bit crispy.
2. In a mixing bowl blend together the butter and sugar and then slowly add in the eggs. Once this mixture is fully blended and smooth, add vanilla extract.
3. In a small bowl, mix together flour, baking powder and salt. Add half of this mixture to the mixing bowl, add the milk and then add the remaining flour mixture.
4. Grease 3 9-in, round cake pans. Divide the batter evenly between them. Bake at 350 for 20 minutes. Allow them to cool for 10-15 minutes once you pull them from the oven. (If you don't do this step they're more likely to crack and fall apart. This allows them to set, making them easier to remove smoothly.) Gently remove the cakes from their pans and allow them to cool completely on cooling racks before frosting them.
1. Mix confectioner's sugar, butter and cream cheese. Keep your mixing speed very low at first to prevent the sugar from getting everywhere. Add vanilla. Finally, add 1 tablespoon of milk. If your icing is still too thick add 1 teaspoon of milk. Continue this way until the icing is easily spreadable.