Butter Pecan Cake

birthday cake · breakfast cake · cake · cake flour · cake recipe

Prep 9 or 10 inch cake tin

This is my ode to family. A butter pecan cake reminds me of nostalgia, the times when large cakes were always on the counter, kids ate without worry at any time they wanted be it a whole fruit or a cracker with cheese. everything came from freshness and not from a package. the times when we kids played outdoors with everyone around and mothers had no idea that we had just gotten into a proper fist fight or scraped our knees from the bicycle.

this butter pecan cake is just that. butter is slowly browned first to add a layer of flavour and then swirled into a buttermilk batter and lots of toasty chopped pecans. i add a drizzle of caramel into the batter bc my spirit needed more sweetness!

INSTRUCTIONS

1 Preheat the oven at 180C and grease and flour a 9 or 10 inch cake tin

2 First brown the butter in low heat until caramelized bits start to form

3 Set aside to cool slightly

4 In a large bowl stir together flour, sugars, baking soda, powder, salt and corn flour

5 In a medium bowl, whisk together buttermilk, egg and vanilla well

6 Add the browned butter to the dry ingredients bowl, followed by the buttermilk mixture and then caramel and fold the batter well

7 Then last fold in the pecans

8 Pour batter into the cake tin and bake for 30 to 35 minutes

9 Remove from the oven and allow to cool completely before cutting

11 Icing:

12 Whisk together first the icing sugar and cream cheese and then pour milk as required to make a thick dropping consistency

13 Pour the icing over the cake and let it harden before slicing

ingredients

½ cup butter
1 ½ cups flour
½ cup castor sugar
½ cup brown sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp corn flour
175 ml buttermilk (ideally made with sour yogurt)
1 egg
1 tsp vanilla extract
1 tbsp caramel sauce (optional)
1 cup finely chopped toasted pecans

Icing:
¾ cup icing sugar
1 tbsp cream cheese, soft
1-2 tbsp milk – as required

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