Butter Pecan Cake
Ingredients:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup chopped pecans, toasted
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream the butter and sugar together until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Stir in the vanilla extract and toasted pecans.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 380 kcal | Servings: 8 servings
Tips:
Toast pecans in a dry skillet over medium heat for 3-4 minutes to enhance their flavor before adding to the batter.
Use room temperature ingredients to ensure a smooth batter and even baking.