CAROL'S BUTTER PECAN CAKE
This is a cake that can be served anytime.
Provided by Carol
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 14
Steps:
- Grease and flour bottoms of three 9 inch layer pans. Preheat oven to 350 degrees F (175 degrees C).
- Melt 1/4 cup butter in heavy skillet over medium heat. Add pecans and brown 10 to 15 minutes, stirring frequently.
- Sift flour with baking powder and 1/2 teaspoon salt. Cream remaining butter in large mixing bowl. Gradually add 2 cups sugar; cream at high speed of mixer until light and fluffy. At medium speed blend in eggs, one at a time, beating well after each. At low speed add sifted dry ingredients alternately with milk and vanilla extract, beginning and ending with dry ingredients. Blend well after each addition. Stir in 1 1/3 cups pecans. Pour batter into pans.
- Bake for 25 to 30 minutes, until cake is golden brown and springs back when lightly touched in center. When cool, blend remaining pecans with Creamy Butter Frosting; spread between layers and on top.
- To Make Creamy Butter Frosting: Cream 1/4 cup butter or margarine in mixing bowl. Add 1 teaspoon vanilla extract, salt, 4 cups confectioners' sugar and 1/3 to 1/2 cup cream. Beat until smooth and of spreading consistency. If necessary, thin with additional cream.
Nutrition Facts : Calories 596 calories, Carbohydrate 77.2 g, Cholesterol 100.3 mg, Fat 30.7 g, Fiber 1.9 g, Protein 6 g, SaturatedFat 13.5 g, Sodium 319 mg, Sugar 57.2 g
BUTTER PECAN BUNDT CAKE (MARRY ME CAKE!)
This was given to me by a relative. Not sure where they got this recipe. I just know the first time I made this and took it to work the guys in my office named it, The Marry Me Cake, because one bite and they wanted to take me home to Mother!! This is delicious. Enjoy it as much as we have.
Provided by Jackie7757
Categories Dessert
Time 50m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350. Spray bundt pans with Pam and sprinkle the bottom of the pan with sugar.
- Mix all ingredients together and pour into prepared pan.
- Bake for 35-45 minutes.
- Remove and let cool for 5-10 minutes then invert onto cake plate.
- Stand back and wait for the praise.
Nutrition Facts : Calories 272.5, Fat 19, SaturatedFat 4.7, Cholesterol 52.9, Sodium 88.9, Carbohydrate 23.6, Fiber 0.9, Sugar 18.5, Protein 2.1
BUTTER PECAN CAKE
The best butter pecan cake recipe! It's brimming with a rich buttery flavor and swirled with plenty of pecans. It's moist and sweet and a perfectly tempting cake fit for any occasion!
Provided by Jaclyn
Categories Dessert
Time 2h55m
Number Of Ingredients 17
Steps:
- Preheat oven, prepare cake pans: Preheat oven to 350 degrees. Butter and line 3 9-inch round cake pans with parchment paper, butter parchment paper and lightly dust pans with flour shaking out excess. Set pans aside.
- Saute pecans in butter: Melt 3 Tbsp butter in a skillet over medium heat. Once melted add pecans and cook until slightly browned and fragrant, tossing frequently, about 4 minutes. Pour and spread onto a sheet of parchment paper or a baking sheet. Set aside and allow to cool.
- Mix liquids together: stir together buttermilk and milk, set aside.
- Whisk dry ingredients: In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.
- Cream butter and sugar, then eggs and vanilla: In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and sugar until very pale and fluffy. Mix in eggs one at a time adding in vanilla with last egg.
- Mix in flour alternating with milk mixture: Add 1/3 of the flour mixture to the butter mixture and mix on low speed just until combined, then add in 1/2 of the buttermilk mixture and mix just until combined then repeat process once more. Finish by mixing in remaining 1/3 of the flour mixture and mix just until nearly combined.
- Fold in pecans: Remove bowl from stand mixer and fold in pecans (fold batter until there's not longer streaks in the batter). Divide batter evenly among prepared baking pans.
- Bake until set: Bake in preheated oven 23 - 28 minutes until toothpick inserted into center of cake comes out clean. Remove from oven and cool in cake pans 10 minutes.
- Let cake cool completely on wire rack: Run a knife around edges of cake to ensure the are loosened and invert onto wire racks to cool completely. Once cool frost with cream cheese frosting and top with pecans.
- For the cream cheese frosting: In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and cream cheese until smooth. Mix in vanilla and powdered sugar and blend until smooth and fluffy.
Nutrition Facts : Calories 689 kcal, Carbohydrate 77 g, Protein 6 g, Fat 40 g, SaturatedFat 19 g, Cholesterol 118 mg, Sodium 284 mg, Fiber 2 g, Sugar 56 g, ServingSize 1 serving
BROWN BUTTER PECAN CHOCOLATE CHIP COOKIES WITH SEA SALT
Brown butter does wonderful things to cookies!
Provided by RecipeGirl.com (share from 52 Weeks, 52 Sweets cookbook)
Categories Dessert
Time 2h29m
Number Of Ingredients 11
Steps:
- In a small saucepan, melt the butter over medium heat- until it comes to a boil. Swirl the pan occasionally until brown flecks begin to appear on the surface of the butter, and the liquid begins to turn an amber color. It should give off a nutty, caramel-like aroma after about 5 to 8 minutes. It is better to undercook rather than overcook the butter, since it goes from brown to burnt quickly once it reaches the right color.
- Take the butter off the heat and pour it into a large bowl, then let it cool to room temperature.
- Stir the sugars into the butter. Then stir in the egg and vanilla extract. Once you add the egg, the mixture should thicken. Next, stir in the flour, salt and baking soda. Stir until well-incorporated. Finally, fold in the nuts and chocolate chunks.
- Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes or up to 2 days. Chilling the dough makes the flavors more prominent and makes it easier to shape the cookies.
- Preheat the oven to 350 degrees F. and line a baking tray with parchment paper.
- Roll the dough into 1½-tablespoon-sized balls and place about 2-inches apart on the tray.
- Bake for 9 to 10 minutes or until the edges are golden and the center is just set.
- TIP: It's better to underbake these cookies by a minute rather than over-baking them. They will be chewier and softer, rather than crisp. Sprinkle the warm cookies with flaky sea salt. Let them cool.
Nutrition Facts : ServingSize 1 cookie, Calories 193 kcal, Carbohydrate 20 g, Protein 2 g, Fat 12 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 25 mg, Sodium 168 mg, Fiber 2 g, Sugar 11 g, UnsaturatedFat 5 g
THE BEST BUTTER PECAN CAKE
This cake is a bit of work, but it's so worth it! Top with your favorite brand of butter pecan ice cream and you'll think you've died and gone to heaven!
Provided by yooper
Categories Dessert
Time 1h30m
Yield 12-16 serving(s)
Number Of Ingredients 16
Steps:
- Prepare the pecans: Preheat the oven to 350°.
- Put the 1/4 cup (1/2 stick) of butter in a shallow baking pan with the chopped pecans and put the pan in the oven for 15- 20 minutes, stirring the pecans and melted butter every few minutes, until the fragrance is wonderfully toasty.
- Watch carefully near the end to avoid burning.
- Remove from pan and set aside.
- Grease and flour three 8 or 9-inch round layer cake pans.
- Prepare the cake: In the large bowl of an electric mixer, cream the 3/4 cup (1 1/2) sticks of butter.
- Beat in the 2 cups of sugar, creaming well.
- Beat in the eggs one at a time, beating well after each addition.
- Sift together the flour, baking powder and salt.
- Add the 2 teaspoons of vanilla to the milk.
- Beat the flour mixture into the batter in thirds, alternating with the milk mixture.
- Fold in 1 1/3 cups of the butter-toasted pecans into the cake batter.
- Divide batter equally into the prepared pans.
- Bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.
- Cool and remove from pans.
- Prepare the frosting: Melt 1 1/2 tablespoons of the butter in a medium saucepan over low-medium heat and stir in the flour.
- Stir until all of the flour has been moistened or at least colored a little by the butter.
- Stir in the milk just a little at a time, stirring constantly and incorporating all the milk each time before adding more, working to incorporate all the flour and avoid lumps.
- Continue until all the milk is in and the mixture is thickened and smooth.
- Transfer to the small bowl of an electric mixer, and beat to remove any lumps you missed.
- Cool completely.
- When the flour mixture is cool, beat in the teaspoon of vanilla, then the softened butter.
- Add the 1 cup of sugar, and beat 2 minutes at medium speed, until the mixture is fluffy and no graininess from sugar remains.
- Fold in the fat-free Cool Whip and the remaining 2/3 cup of butter-toasted pecans.
- Fill and frost the top of the cake.
Nutrition Facts : Calories 702, Fat 39.6, SaturatedFat 17.2, Cholesterol 137.2, Sodium 461.8, Carbohydrate 81.2, Fiber 2.7, Sugar 51, Protein 8.9
PECAN POUND CAKE RECIPE
This classic southern Pecan Pound Cake Recipe is a moist and tender pound cake packed with butter pecan flavor! It's a perfect blend of traditional pound cake filled with crunchy toasted pecans in every bite!
Provided by Nikki Lee - Soulfully Made
Categories Cakes
Time 2h
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. In a small bowl toss pecans with ¼ cup flour
- Beat butter on medium speed with a stand or hand mixer. Gradually add in granulated and brown sugar and beat until light and fluffy (3 to 5 minutes). Add eggs in 1 at a time, beating until just blended. Stir in vanilla.
- In a medium bowl stir together baking powder, salt, and 3 ¾ cups flour. Add this flour mixture to the butter mixture, alternating with buttermilk. Beging and ending with flour mixture until just combined. Do not over mix. Gently stir pecans into the batter.
- Spray a 10-inch tube or 10 to 12 cup bundt pan with baking spray or butter and flour pan. Pour batter into the pan and smooth the top with spatula.
- Bake for 70 to 90 minutes or until a wooden pick comes out mostly clean. Check at about 45 minutes and if the cake is browning too quickly add foil over the top and finish baking. Cool in pan for 15 minutes and then turn onto a cooling rack to finish cooling.
Nutrition Facts : ServingSize 1 slice, Calories 634 kcal, Carbohydrate 54 g, Protein 6 g, Fat 38 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 63 mg, Sodium 261 mg, Fiber 3 g, Sugar 35 g, UnsaturatedFat 24 g
BUTTER PECAN CAKE WITH APRICOTS
How to make Butter Pecan Cake with Apricots
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. In large bowl, beat cake mix, water, oil, eggs and apricots with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 33 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- Spread preserves evenly over top of cake. Spread frosting over preserves. Garnish with pecan halves. Store loosely covered.
BUTTER PECAN CAKE WITH APRICOTS
I bought a box of Betty Crocker's Butter Pecan Cake mix. On the box I noticed that I could access this great recipe directly on the Betty Crocker web site. What a smashing success this cake was! Try it; you won't be disappointed. Our friends loved it and I was asked to share the recipe with several of them.
Provided by Marlene Fields
Categories Cakes
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. Heat oven to 350 degrees. (325 degrees for dark or non-stick pan). Grease bottom only of a 9 x 13 pan with shortening or cooking spray. I use Pam Baking Spray.
- 2. In large bowl, beat cake mix, water, oil, eggs and chopped apricots with electric mixer on low speed for 30 seconds, then beat on medium speed for 2 minutes, scraping the bowl occasionally. Pour into pan.
- 3. Bake 37 - 43 minutes or until toothpick comes out clean. Cool completely.
- 4. Spread apricot preserves evenly over top of cake. Spread frosting over preserves. Garnish with pecan halves. Store at room temp, loosely covered.
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- In a baking pan, combine the chopped pecans with the 4 tablespoons of butter. Bake for about 12 minutes, stirring occasionally, or until the pecans are toasted and aromatic.
- In a bowl, combine the flour, baking powder, and 1/4 teaspoon of salt; whisk to blend thoroughly. Set aside.
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