Pecan Delight Cake

Description

Discover the allure of the Pecan Delight Cake, a sumptuous dessert that pairs a moist and airy cake with a rich, caramelized pecan topping. Perfect for any festive occasion or a cozy night in, this cake promises to satisfy your sweet cravings with its delightful combination of textures and flavors.

Ingredients

Pecan Topping

• 6 tablespoons unsalted butter
• 1/3 cup light brown sugar, packed
• 3 tablespoons light corn syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 1 1/4 cups pecans, roughly chopped

Cake

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 2 teaspoons baking powder
• 1/4 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• 2/3 cup whole milk, room temperature

Step-by-step Directions

1. Preheat the Oven

• Begin by preheating your oven to 350°F (177°C). Grease an 8-inch round cake pan generously with nonstick cooking spray or butter.

2. Prepare the Pecan Topping

• In a medium saucepan over medium heat, melt the butter. Add brown sugar and corn syrup, stir until the sugar has completely dissolved. Remove from heat and stir in vanilla extract, kosher salt, and pecans. Spread this mixture evenly in the bottom of the prepared cake pan.

3. Mix Dry Cake Ingredients

• In a medium bowl, whisk together the flour, salt, and baking powder. Set aside.

4. Cream Butter and Sugar

• Using a stand mixer or a hand mixer in a large bowl, cream the room temperature butter and granulated sugar until smooth. Beat in the egg and vanilla extract until well combined, making sure to scrape the bowl sides.

5. Combine with Dry Ingredients

• Gradually add the dry ingredients to the butter mixture alternately with milk, beginning and ending with the flour mixture. Stir until just combined and avoid over-mixing.

6. Assemble and Bake

• Spoon the batter over the pecan layer in the pan, carefully spreading it to cover. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out mostly clean.

7. Invert the Cake

• Immediately after baking, place a plate over the cake pan and invert the cake onto the plate. Allow the pan to stay over the cake for a minute before removing to ensure all pecans are in place.

Servings & Preparation Time

• Servings: 8-10
• Preparation Time: Approx. 20 minutes
• Cooking Time: 30-40 minutes

Tips for Storage & Reheating

• To store, cover the cake loosely with foil or plastic wrap and keep at room temperature for up to 2 days or refrigerate for up to 5 days.
• To reheat, place slices on a microwave-safe plate and microwave on high for 10-20 seconds or just until warm.

Conclusion

The Pecan Delight Cake is a quintessential dessert that brings the comforting flavors of toasted pecans and caramel to a soft and fluffy cake base. Each bite melds the crunch of pecans with the cake’s tenderness, creating a symphony of textures and flavors sure to delight any palate. Whether served at a family gathering or enjoyed as a personal treat, this cake stands as a testament to classic baking and timeless taste.

Pecan Delight Cake

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• Author: Dulcia
• Total Time: 23 minute
• Yield: 8-10 servings 1x

Print Recipe

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Description

Discover the allure of the Pecan Delight Cake, a sumptuous dessert that pairs a moist and airy cake with a rich, caramelized pecan topping. Perfect for any festive occasion or a cozy night in, this cake promises to satisfy your sweet cravings with its delightful combination of textures and flavors.

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Ingredients

Scale 1x2x3x

• 6 tablespoons unsalted butter
• 1/3 cup light brown sugar, packed
• 3 tablespoons light corn syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 1 1/4 cups pecans, roughly chopped
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 2 teaspoons baking powder
• 1/4 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• 2/3 cup whole milk, room temperature

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Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (177°C). Grease an 8-inch round cake pan generously with nonstick cooking spray or butter.
2. Prepare the Pecan Topping: In a medium saucepan over medium heat, melt the butter. Add brown sugar and corn syrup, stir until the sugar has completely dissolved. Remove from heat and stir in vanilla extract, kosher salt, and pecans. Spread this mixture evenly in the bottom of the prepared cake pan.
3. Mix Dry Cake Ingredients: In a medium bowl, whisk together the flour, salt, and baking powder. Set aside.
4. Cream Butter and Sugar: Using a stand mixer or a hand mixer in a large bowl, cream the room temperature butter and granulated sugar until smooth. Beat in the egg and vanilla extract until well combined, making sure to scrape the bowl sides.
5. Combine with Dry Ingredients: Gradually add the dry ingredients to the butter mixture alternately with milk, beginning and ending with the flour mixture. Stir until just combined and avoid over-mixing.
6. Assemble and Bake: Spoon the batter over the pecan layer in the pan, carefully spreading it to cover. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out mostly clean.
7. Invert the Cake: Immediately after baking, place a plate over the cake pan and invert the cake onto the plate. Allow the pan to stay over the cake for a minute before removing to ensure all pecans are in place.

• Prep Time: Approx. 20 minutes
• Cook Time: 30-40 minutes