Brown Sugar Pecan Cake
A rich, buttery pecan cake sweetened with brown sugar and topped with crunchy pecans, perfect for special occasions or when craving a decadent dessert.
Ingredients
Instructions
- Cream butter, light brown sugar, and sugar until well blended.
- Add eggs one at a time, mixing well after each addition.
- Gradually add flour, baking powder, and milk, mixing until smooth.
- Stir in pecans last, ensuring they are evenly distributed.
- Pour batter into a tube cake pan.
- Bake at 325°F (160°C) for 1 1/2 hours or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light brown sugar. If you don’t have Crisco, you can substitute it with an equal amount of unsalted butter. Make sure to roll the pecans in flour to prevent them from sinking to the bottom of the cake. This cake can also be made in a bundt pan for a more decorative presentation.
Serving Suggestions
This cake is delightful on its own, but you can elevate it by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with coffee or tea, making it a perfect choice for brunch or afternoon tea. For a festive touch, drizzle some caramel sauce on top or serve it alongside a fresh fruit salad.
Storage & Reheating
Store any leftover Brown Sugar Pecan Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, simply slice the cake and warm it in the microwave for about 10-15 seconds, or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Brown Sugar Pecan Cake contains roughly 2143 calories, with 38g protein, 281g carbohydrates, and 103g fat. It is an excellent source of iron (95% of the Daily Value), protein (77% of the Daily Value), and dietary fiber (65% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 846mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut in this recipe?
Absolutely! While pecans add a unique flavor, you can easily substitute them with walnuts or almonds. Just ensure that the nuts are chopped and rolled in flour before adding them to the batter to maintain the texture of the cake.
Is there a way to make this cake gluten-free?
Yes, you can substitute all-purpose flour with a 1:1 gluten-free flour blend. Make sure the blend contains xanthan gum to help with the cake's structure. The results may vary slightly in texture, but it should still be delicious!
Can I freeze this cake for later use?
Yes, you can freeze Brown Sugar Pecan Cake! Make sure it's completely cooled, then wrap it tightly in plastic wrap and place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).