Butter Pecan Cake

Over 350, prep 2 9 inches cake pans.

I used 2/3rd of the original recipe and approximated it.

Chop and toast 1 cup pecans in 2 tbsp butter until lightly toasted. Cool.

Mix Dry: 23/4 cup flour + 13/4 tsp baking pwder + 3/4 tsp salt + 1/2 tsp baking soda

3/4 cup buttermilk (it was a tad bit more than 3/4)

Cream 2 sticks of unsalted butter + 11/2 cup sugar +3 eggs + 3/4 tbs vanilla

Alternate dry and buttermilk in batches.

Add the cooled pecans and bake until done.

Frosting - 11/2 slabs of creamcheese + 2 sticks of unsalted butter + 4-5 cups powdered sugar + pinch of salt + 1 tbsp vanilla. Mix and frost the cake. Decorate with more toasted pecans (about 1/2-3/4 cups).

It really smells and tastes like butter pecan icecream!

https://preppykitchen.com/butter-pecan-cake/

Comments

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