I made it! Butter pecan cake with buttermilk glaze
Are you craving a rich and indulgent dessert? Look no further than this mouthwatering butter pecan cake with buttermilk glaze. Combining the nutty goodness of pecans with the creamy tanginess of buttermilk, this cake is sure to tantalize your taste buds and leave you craving more.
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Cake Ingredients:
| INGREDIENT | AMOUNT |
|---|---|
| Unsalted butter, browned | 2 sticks |
| Light brown sugar, packed | 1 cup |
| Granulated sugar | 1/2 cup |
| Large eggs, at room temperature | 2 |
| Baking powder | 1 teaspoon |
| Salt | 1 teaspoon |
| Baking soda | 1/4 teaspoon |
| Cake flour | 1 1/2 cups |
| Pecan meal* | 1 cup |
| Finely chopped pecans* | 1 cup |
| Sour cream, at room temperature | 1 cup |
| Vanilla extract | 1 teaspoon |
Glaze Ingredients:
| INGREDIENT | AMOUNT |
|---|---|
| Powdered sugar | 2 cups |
| Buttermilk | 1/4 cup |
| Vanilla | 1 teaspoon |
| Chopped pecans | 1 cup |
Instructions:
Cake:
- Preparation: Preheat your oven to 350°F (175°C) and grease a Bundt pan.
- Mix Butter and Sugar: In a mixing bowl, cream together 2 sticks of browned unsalted butter, 1 cup of packed light brown sugar, and 1/2 cup of granulated sugar until light and fluffy.
- Add Eggs: Beat in 2 large eggs, one at a time, until well incorporated.
- Incorporate Dry Ingredients: Mix in 1 teaspoon of baking powder, 1 teaspoon of salt, and 1/4 teaspoon of baking soda until well combined.
- Add Flour: Gradually add 1 1/2 cups of cake flour to the mixture, mixing until just incorporated.
- Fold in Pecans: Gently fold in 1 cup of pecan meal, 1 cup of finely chopped pecans, 1 cup of sour cream, and 1 teaspoon of vanilla extract until evenly distributed.
- Pour into Pan: Transfer the batter into the greased Bundt pan, spreading it evenly.
- Bake: Bake in the preheated oven for approximately 55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Glaze:
- Prepare Glaze: In a bowl, whisk together 2 cups of powdered sugar, 1/4 cup of buttermilk, and 1 teaspoon of vanilla until smooth.
- Add Pecans: Fold in 1 cup of chopped pecans into the glaze mixture.
- Glaze the Cake: Once the cake has cooled completely, drizzle the glaze over the top, allowing it to drip down the sides.
- Optional Garnish: Sprinkle additional chopped pecans on top of the glaze for added texture and decoration.
