Are you craving a sweet treat that's both incredibly delicious and surprisingly simple to make? Then look no further! This Spanish Bar Cake recipe is perfect for satisfying your dessert cravings without spending hours in the kitchen. This easy recipe is a delightful blend of moist cake, crunchy pecans, and a sweet, caramel-like topping. It's the perfect addition to any gathering or a delightful way to end a busy day. Get ready to impress your family and friends with this homemade cooking masterpiece! It’s one of the best recipes you’ll ever try for a quick dinner dessert.
Ingredients:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1 cup chopped pecans
For the Topping:
- 1 cup granulated sugar
- ½ cup light corn syrup
- ½ cup water
- ½ cup chopped pecans
Instructions:
Getting Started: Preparing the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This ensures your cake will come out easily and prevents sticking.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This step is crucial for a light and airy cake. Use an electric mixer for best results.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Don't overmix!
- Stir in the chopped pecans.
Baking the Cake and Making the Topping
- Pour the batter into the prepared pan and spread evenly.
- While the cake bakes, prepare the topping. In a medium saucepan over medium heat, combine the sugar, corn syrup, and water. Bring to a boil, stirring constantly, until the sugar dissolves.
- Continue to boil without stirring until the mixture reaches 245°F (118°C) on a candy thermometer, or until a small amount dropped into cold water forms a soft ball. This indicates the right consistency for a perfect topping.
- Remove from heat and stir in the remaining chopped pecans.
Combining and Finishing Touches
- Pour the hot topping evenly over the baked cake. Be careful, it will be very hot!
- Let the cake cool completely before cutting into bars. This allows the topping to set properly and prevents the cake from crumbling.
Tips and Variations:
- For a richer flavor, use brown sugar instead of granulated sugar in the cake batter.
- Feel free to experiment with different nuts, such as walnuts or pecans. You can even use a mix!
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
- For a chocolate twist, add ½ cup of unsweetened cocoa powder to the cake batter.
Nutritional Information (per serving, approximate):
Calories: Around 350-400 Fat: Around 18-22g Protein: Around 4-5g Carbohydrates: Around 45-50g
This nutritional information is an estimate and may vary depending on the specific ingredients used.
This Spanish Bar Cake recipe is a simple, delicious, and relatively healthy option for a homemade dessert. Perfect for any occasion, this recipe is sure to become a family favorite. Enjoy!