Are you ready to transport your taste buds to the heart of Texas? This isn't just any pecan cake; this is a Texas Pecan Cake, a symphony of buttery pecans, rich caramel, and moist, tender cake. It's the perfect homemade dessert, ideal for impressing guests or simply enjoying a slice of deliciousness on a quiet evening. This easy recipe makes it accessible for even beginner bakers, while experienced cooks will appreciate the simple elegance. Get ready for a truly unforgettable taste of the Lone Star State!
Ingredients:
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup pecan halves, toasted
For the Caramel Pecan Topping:
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1 cup pecan halves, toasted
Instructions:
Getting Started:
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Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This ensures your cake releases easily and prevents sticking.
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Toast the pecans: Spread pecans on a baking sheet and toast in the preheated oven for 8-10 minutes, or until fragrant and lightly browned. Let cool completely before using. This step enhances the nutty flavor and adds a lovely crunch.
Making the Cake Batter:
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In a large bowl, whisk together the flour, sugar, baking soda, and salt. This ensures even distribution of the dry ingredients.
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In a separate bowl, cream together the softened butter and sugar until light and fluffy. This incorporates air into the batter, resulting in a lighter cake.
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Beat in the eggs one at a time, then stir in the vanilla extract.
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In a small bowl, combine the buttermilk with a tablespoon of the flour mixture. This helps to prevent lumps when you add the buttermilk to the batter.
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Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
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Gently fold in the toasted pecans.
Baking the Cake:
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Pour the batter into the prepared pan and spread evenly.
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Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Preparing the Caramel Pecan Topping:
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While the cake is baking, prepare the topping. In a medium saucepan over medium heat, combine the sugar and water. Do not stir.
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Cook, swirling the pan occasionally, until the sugar dissolves and turns a light amber color. Be careful not to burn the sugar.
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Carefully pour in the heavy cream (it will bubble up!). Whisk constantly until smooth.
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Remove from heat and stir in the butter and toasted pecans.
Assembling and Serving:
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Once the cake is baked, let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
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Once the cake is completely cool, pour the caramel pecan topping evenly over the top.
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Let the topping set slightly before slicing and serving.
Tips and Variations:
- For a richer flavor, use brown sugar instead of granulated sugar in the cake batter.
- Add a teaspoon of cinnamon or nutmeg to the cake batter for a warm spice flavor.
- Substitute chopped walnuts or other nuts for some or all of the pecans.
- For a simpler topping, just sprinkle toasted pecans over the cooled cake.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
Nutritional Information (per serving, approximate):
Calories: Approximately 400-450 (This will vary depending on serving size and specific ingredients used). This is a treat, so enjoy it in moderation as part of a balanced diet.
This Texas Pecan Cake is a delicious and relatively quick dinner dessert that’s sure to become a family favorite. Enjoy!