Toasted Butter-Pecan Cake(Mrs. Colley E. Pittman)
A rich, nutty cake featuring toasted butter-pecans and a moist crumb, perfect for special occasions or teatime indulgence, offering warm caramel and crunchy pecan flavors.
Ingredients
Instructions
- Toast pecans in 1/4 cup butter in a 350° oven for 20 to 25 minutes, stirring frequently.
- Sift flour with baking powder and salt; set aside.
- Cream remaining butter until smooth, then gradually add sugar, beating well.
- Add eggs one at a time, beating well after each addition.
- Alternately fold in dry ingredients and milk into the creamed mixture.
- Stir in vanilla and 1 1/3 cups of chopped pecans.
- Reserve remaining pecans for frosting or topping.
- Pour batter into three well-greased and floured 8 or 9-inch round layer pans.
- Bake at 350° for 25 to 30 minutes until a toothpick inserted in the center comes out clean.
- Cool the cakes before frosting or serving.
Tips & Substitutions
When toasting pecans, keep an eye on them to prevent burning; they should be golden and fragrant. If you're short on butter, you can substitute half with vegetable oil for a lighter texture. For a unique flavor twist, consider adding a teaspoon of almond extract alongside the vanilla. This cake can also be enhanced by folding in chocolate chips or dried fruits.
Serving Suggestions
This toasted butter-pecan cake is delightful when served plain, but it can also be frosted with cream cheese frosting or a simple buttercream. Pair it with a scoop of vanilla ice cream for a decadent dessert. For a festive touch, serve alongside a Vegetable-Olive Salad for a balanced meal or as part of a dessert spread that includes Old-Fashioned Sour Cream Cookies.
Storage & Reheating
To store leftovers, wrap the cooled cake tightly in plastic wrap or place it in an airtight container. It can be stored at room temperature for up to three days or refrigerated for up to a week. To reheat, warm individual slices in the microwave for about 10-15 seconds, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Toasted Butter-Pecan Cake(Mrs. Colley E. Pittman) contains roughly 596 calories, with 6g protein, 57g carbohydrates, and 23g fat. It is a good source of iron (18% of the Daily Value), calcium (14% of the Daily Value), and vitamin C (13% 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 different nuts instead of pecans?
Yes, you can substitute walnuts or almonds for pecans if desired. However, keep in mind that the flavor and texture will differ slightly. Toasting the alternative nuts will enhance their flavor just like pecans, making them a delicious addition to the cake.
How can I make this cake gluten-free?
To make a gluten-free version of this cake, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum for better texture. Additionally, check that the baking powder is gluten-free to maintain the integrity of the recipe.
Can I freeze the cake?
Yes, you can freeze the cake! Wrap it tightly in plastic wrap and then in aluminum foil, or place it in an airtight container. It can be frozen for up to three months. Thaw it in the refrigerator overnight before serving or warming it up.
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).