Buttery Pecan Cake
A delightful dessert that combines rich butter and brown sugar flavors with crunchy pecans, perfect for any occasion.
Ingredients
Cake Ingredients
- 1 cup unsalted butter At room temperature
- 1 cup brown sugar
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup chopped pecans
- 1 cup milk
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan.
Mixing
- In a large bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy (about 3-5 minutes).
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the flour mixture to the creamed mixture alternately with the milk, starting and ending with the flour mixture. Stir in the chopped pecans.
Baking
- Pour the batter into the prepared bundt pan. Bake in the preheated oven for 50-60 minutes. Check for doneness with a toothpick.
Cooling
- Let the cake cool in the pan for about 10 minutes, then carefully invert it onto a serving plate.
Notes
Buttery Pecan Cake can be enjoyed warm or at room temperature. Serve as is, topped with powdered sugar, ice cream, or whipped cream. Store leftovers in an airtight container for up to 3 days.
