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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Pie
Salad
Pasta
quiche
QUICHE
SPRING ONIONS
sweetened condensed milk
Eggs
pie
Groceries
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.
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BACON
Egg
Vegetable
spring onions
SPRING ONIONS
sweetened condensed milk
Pie
egg
Scallion
Butter
Add Eggs: Beat in 2 large eggs, one at a time, until well incorporated.
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Spring Onions
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BACON
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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.
