Pecans pop up in numerous desserts around the holidays. Here's a cake that will have every one asking for more.
1 1/4 cup butter, softened and divided
2 1/4 cups chopped pecans
1 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
3 cups cake flour
2 teaspoons baking powder
1 teaspoon kosher salt
1 cup milk, room temperature
Brown Sugar Frosting
Garnish: pecan pieces
In a large skillet, melt 1/4 cup butter over medium heat. Add chopped pecans, and cook, stirring frequently, until fragrant and golden, about 10 minutes. Pour onto a rimmed baking sheet, and let cool completely.
Preheat oven to 350℉. Line bottoms of 3 (8-inch) round cake pand with parchment paper; spray with baking spray with flour.
In the bowl of a stand mixer fitted with the paddle attahment, beat sugars and remaining 1 cup of butter at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egge, one at a time, beating well after each addition. Beat in vanilla.
In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in 1 1/2 cups toasted pecans. Divide mixture among prepared pans.
Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
In another medium bowl, fold together 2 cups Brown Sugar Frosting and remaining 1 cup toasted pecans.
Place 1 cooled cake layer on a cake plate, and evenly spread half of frosting mixture on top, leaving a 1/2-inch border around edges. Top with second cake layer, and spread remaining frosting mixture on top. Top with remaining cake layer. Reserve 2 cups Brown Sugar Frosting for piping. Spread remaining Brown Sugar Frosting on top and sides of cake. Place reserved 2 cups Brown Sugar Frosting in a pastry bag fitted with a 1/2-inch open star piping tip. Pipe a border around top edge of cake as desired. Garnish with pecan pieces, if desired.
Enjoy!!!
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Good Cooking, Good Eating and Good Living!!!
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