Southern Comfort in Every Slice: The Best Pecan Cake

  

 If you're a fan of the nutty, buttery goodness of pecans, get ready to fall in love with this incredible Pecan Cake! More than just a simple cake with nuts, this recipe features a tender, moist crumb infused with pecan flavor, often complemented by a delectable brown sugar glaze or a rich cream cheese frosting. It’s a true celebration of Southern baking.

Perfect for holidays, special occasions, or simply when you crave a truly comforting and impressive dessert, this Pecan Cake is sure to become a cherished recipe in your collection.

Let's bake a slice of pure comfort!

Decadent Pecan Cake with Brown Sugar Glaze

Yields: 12-16 servings Prep time: 30 minutes Cook time: 50-60 minutes

Ingredients:

For the Cake:

• 1 ½ cups (3 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk, at room temperature
• 1 ½ cups chopped pecans, lightly toasted

For the Brown Sugar Glaze:

• ½ cup (1 stick) unsalted butter
• ½ cup packed light brown sugar
• ¼ cup milk (or heavy cream)
• 1 teaspoon vanilla extract
• 1 ½ - 2 cups powdered sugar, sifted

Equipment:

• 10-12 cup Bundt pan
• Electric mixer (stand or hand-held)
• Large mixing bowls
• Small saucepan
• Wire cooling rack

Instructions:

1.  Prepare the Bundt Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-12 cup Bundt pan very thoroughly, ensuring every crevice is coated. This is crucial for easy release!

2.  Cream Butter & Sugar: In a large bowl with an electric mixer, cream together the softened butter and granulated sugar on medium-high speed until light and fluffy (about 3-4 minutes).

3.  Add Eggs & Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Scrape down the sides of the bowl as needed.

4.  Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.

5.  Alternate Dry & Wet: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition. Do not overmix!

6.  Fold in Pecans: Gently fold in the toasted chopped pecans by hand until evenly distributed.