Here’s a delicious recipe for a cake with a pecan topping that combines a soft, moist cake with a crunchy, caramelized pecan topping.
Pecan-Topped Cake Recipe
Ingredients:
For the cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup unsalted butter, softened
- 1 cup sugar (you can use granulated sugar or a substitute like coconut sugar)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or buttermilk
- 1/2 cup milk
For the pecan topping:
- 1 cup pecans, chopped
- 1/2 cup brown sugar, packed
- 1/4 cup unsalted butter
- 2 tablespoons heavy cream or milk
- 1/4 teaspoon vanilla extract
- A pinch of salt
Instructions:
1. Prepare the cake:
- Preheat the oven to 350°F (175°C). Grease and flour an 8×8-inch or 9×9-inch square baking pan, or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
- In a separate large mixing bowl, beat the softened butter and sugar together with an electric mixer until light and fluffy (about 3–5 minutes).
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Add the flour mixture in batches, alternating with the sour cream (or buttermilk) and milk, beginning and ending with the flour mixture. Mix until just combined—be careful not to overmix.
- Pour the batter into the prepared pan, spreading it evenly.
2. Prepare the pecan topping:
- In a small saucepan, melt the butter over medium heat.
- Once the butter is melted, add the brown sugar and heavy cream (or milk). Stir until the sugar has dissolved and the mixture is smooth.
- Stir in the vanilla extract and salt.
- Add the chopped pecans to the mixture and stir to coat them in the syrupy sauce.
3. Assemble and bake:
- Pour the pecan topping evenly over the cake batter in the pan.
- Bake for 35–45 minutes, or until a toothpick inserted into the center of the cake comes out clean (the topping will be golden brown and slightly bubbly).
- Let the cake cool in the pan for about 15–20 minutes before slicing.
4. Serve:
- Slice the cake into squares and enjoy the perfect balance of soft cake and crunchy pecan topping!
Tips:
- For extra flavor, you can toast the pecans in a dry skillet for a few minutes until fragrant before adding them to the topping mixture.
- If you prefer a richer flavor, you can substitute the sour cream or buttermilk with Greek yogurt.
- If you want a more decadent dessert, serve with a scoop of vanilla ice cream or a drizzle of caramel sauce.
This pecan-topped cake is perfect for dessert or even a sweet breakfast treat. The rich, buttery pecans paired with the soft, fluffy cake make for an irresistible combination!
