Pecan Cream Cheese Cake
A rich pecan cream cheese cake featuring crunchy and finely chopped nuts, buttery layers, and a moist crumb, perfect for special occasions or indulgent desserts.
Ingredients
Instructions
- Butter a 2-quart Bundt pan heavily with 2 tablespoons of butter.
- Sprinkle the 1/2 cup of finely chopped pecans evenly over the buttered pan.
- Sprinkle the 2 tablespoons of sugar over the chopped pecans in the pan.
- Set the prepared pan aside.
- Cream 1 cup of softened butter with the cream cheese and 1 1/2 cups of sugar until smooth and fluffy.
- Beat in the egg yolks one at a time until thoroughly blended.
- Sift together the flour, baking powder, and salt.
- Gradually blend the dry ingredients into the creamed mixture.
- Stir in the remaining chopped pecans.
- Beat the egg whites stiff and fold into the batter gently.
- Pour the batter carefully into the prepared pan.
- Bake in a preheated oven at 350°F (175°C) for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before removing from the pan.
Tips & Substitutions
For a richer flavor, consider toasting the chopped pecans before adding them to the batter. If you want to reduce the sugar, you can substitute half of the granulated sugar with a sugar alternative suitable for baking. Make sure your cream cheese is at room temperature to ensure a smooth batter, and be gentle when folding in the egg whites to keep the cake light and airy.
Serving Suggestions
Serve this delightful Pecan Cream Cheese Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. It pairs beautifully with a cup of coffee or tea. You can also serve it alongside a fresh fruit salad for a refreshing contrast. For special occasions, consider serving it as part of a dessert spread that includes American recipes like Mom'S Famous Chocolate Cookie Dessert.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and warm individual pieces in the microwave for about 10-15 seconds, ensuring they remain moist.
Nutrition & Diet Analysis (per serving)
Each serving of Pecan Cream Cheese Cake contains roughly 557 calories, with 5g protein, 24g carbohydrates, and 50g fat. It is a good source of iron (14% of the Daily Value), protein (10% of the Daily Value), and dietary fiber (10% of the Daily Value). Note that it is relatively high in sodium, at 831mg per serving (36% 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 instead of pecans?
Yes, you can substitute pecans with walnuts or almonds if you prefer. Just keep in mind that the flavor profile will change slightly. Toasting the nuts before adding them to the batter can enhance their flavor regardless of the type you choose.
What can I do if my cake sinks in the middle?
If your cake sinks in the middle, it may be due to overmixing the batter or not beating the egg whites enough. Make sure to gently fold the egg whites into the batter and avoid overmixing once they're added. Additionally, ensure your oven is preheated properly and avoid opening the door during baking.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it at room temperature, wrapped in plastic wrap. This allows the flavors to meld together. Just make sure to cool the cake completely before wrapping. You can frost or serve it the next day for the best texture and taste.
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).