Toasted Pecan Cake
A moist, nutty cake featuring toasted pecans and rich butter flavor, perfect for special occasions or everyday indulgence for pecan lovers and dessert enthusiasts.
Ingredients
Instructions
- Toast pecans in 2 tablespoons butter in a 350°F oven for 20 minutes.
- Stir the pecans and butter after toasting.
- Cream the butter; add sugar and beat well.
- Blend in the eggs one at a time.
- Beat the mixture well after adding eggs.
- Add dry ingredients alternately with milk, beginning and ending with dry ingredients.
- Blend in vanilla and 2/3 cup of toasted pecans.
- Turn the batter into two well-greased and floured 9-inch round cake pans.
- Bake at 350°F for 20 to 25 minutes.
- Frost with Pecan Frosting once cooled.
Tips & Substitutions
For a deeper flavor, consider adding a pinch of cinnamon or nutmeg to the dry ingredients. If you're short on pecans, walnuts can be a great substitute. Ensure your butter is at room temperature for easier creaming with sugar. If you prefer a lighter cake, try using cake flour instead of all-purpose flour.
Serving Suggestions
This toasted pecan cake is delicious on its own but can be enhanced with a rich cream cheese frosting or paired with a scoop of vanilla ice cream. Serve alongside fresh fruit for a refreshing contrast. It also complements coffee well, making it a perfect addition to brunch or dessert after a hearty meal. For more sweet inspirations, check out American recipes.
Storage & Reheating
To store leftover toasted pecan cake, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be kept at room temperature for up to 3 days or refrigerated for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds or warm in a preheated oven at 350°F for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Toasted Pecan Cake contains roughly 639 calories, with 7g protein, 43g carbohydrates, and 52g fat. It is an excellent source of calcium (21% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 533mg per serving (23% 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 unsalted butter instead of margarine?
Yes, unsalted butter can be used in place of margarine. Just keep in mind that it may alter the overall saltiness of the cake slightly, so adjust the added salt to taste if necessary. Unsalted butter is preferred by many bakers for its fresher flavor.
How can I tell when the cake is done baking?
You can check if the cake is done by inserting a toothpick or cake tester into the center. If it comes out clean or with a few crumbs attached, the cake is ready. It's also a good idea to look for a golden brown color and a slight spring back when gently pressed.
Can I freeze the toasted pecan cake?
Yes, you can freeze the toasted pecan cake. After it has cooled completely, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. Thaw it in the refrigerator overnight before serving for best results.
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).