Recipe: Toasted Butter Pecan Cake

Pecans are native to Oklahoma, and lately I've been able to get some really beautiful local ones. This is a really lovely two-layer cake, perfect for fall. I made this cake as a surprise for my husband. As the cake was cooling, my cooling rack collapsed, and one layer went sliding onto the floor where it smashed into a million pieces. It was just like in the movies! My husband liked it regardless, and it still looks pretty with one thin layer!

Ingredients for Cake:
2/3 c. butter, softened
1 c. sugar
2 eggs
2 c. whole wheat pastry flour (about 1 ½ c. soft white wheat berries)
2/3 c. milk
1 tsp. vanilla
¼ tsp. nutmeg
¼ tsp. salt
2 tsp. baking powder
1 c. pecans, chopped

Ingredients for Frosting:
¾ c. butter, softened
3 c. powdered sugar
1 tsp. vanilla
2 TBS. milk
1 c. pecans, chopped


Chop two cups of pecans - this covers the frosting as well as the cake batter. Put the chopped pecans on a baking sheet and toast at 350° F just for 5 minutes. Toasting the pecans releases the oils and brings out the flavor. When you take them out of the oven, you should be able to smell them. Set the pecans aside.


In you are making your own flour, grind the wheat berries using the pastry setting of a grain mill.


In a large bowl, cream together the butter and sugar with a mixer.


Blend in the two eggs. Next, mix in 1 cup of the flour, 1/3 cup of milk, the vanilla, nutmeg, and salt.


Once it is combined, add in the rest of the flour and milk, as well as the baking powder. Then, use a spatula to gently fold in 1 cup of the chopped pecans.


Generously butter two 8" or 9" round pans and divide the cake batter between them. Use the spatula to spread them out into even layers.


Bake the cakes in a preheated 350° F oven for 30 minutes. Remove from the oven and let them cool for about 10 minutes in the pans before turning them out onto a rack.


While the cakes finish cooling, make the buttercream.


Cream the butter, powdered milk, and vanilla in a large bowl. Add milk as needed to thin it out and make the frosting spreadable.


To frost the cake, pour half of the buttercream on one layer. Spread it out with a knife and top with half of the chopped pecans. Set the other layer on top, distribute the rest of the buttercream, and garnish with the remaining pecan pieces.


Cut and serve! Store any leftover cake in a covered container.


I hope you enjoy!

Printable: Toasted Butter Pecan Cake

3 comments:

  1. Oh my ..looks like heaven! Please send us a piece!

    ReplyDelete
  2. This looks so good! I found you through Frugal Days. You have a beautiful blog! I would LOVE for you to come share at my Farm Girl Blog Fest: http://fresh-eggs-daily.blogspot.com/2012/11/farm-girl-blog-fest-8.html
    Lisa
    Fresh Eggs Daily

    ReplyDelete
  3. Wow, this looks super tasty! Now I'm craving cake :)

    ReplyDelete

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