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Pecan Pie Cake

Pecan Pie Cake

  • Author: Crystal
  • Total Time: 1 hour 15 mins
  • Yield: 8 servings 1x

Description

This decadent Pecan Pie Cake combines the rich flavors of classic pecan pie with a moist, buttery cake. Perfect for holiday gatherings or special occasions, this dessert features layers of spiced pecan cake topped with a luscious caramel-pecan topping that will have everyone asking for seconds. The warm spices and crunchy pecans create a symphony of flavors and textures that’s simply irresistible.

Ingredients

Scale

Pecan Caramel Topping:

  • 1 1/2 cup chopped pecans (150 grams)
  • 6 tbsp unsalted butter (85 grams)
  • 1/3 cup maple syrup (78 ml)
  • 1/2 cup brown sugar (110 grams)
  • 2 tbsp corn syrup
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract

Pecan Pie Cake Batter:

  • 2 cups all-purpose flour (255 grams)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon powder
  • 1/2 tsp grated nutmeg
  • 1 cup unsalted butter (226 grams)
  • 1 cup granulated sugar (200 grams)
  • 1/4 cup brown sugar (55 grams)
  • 3 large eggs (room temperature)
  • 1/2 tbsp vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup chopped pecans (50 grams)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. For the topping: In a saucepan over medium heat, melt butter. Add maple syrup, brown sugar, corn syrup, and salt. Bring to a simmer and cook for 3 minutes, stirring constantly. Remove from heat and stir in vanilla and pecans. Set aside.
  3. For the cake: Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
  4. In a separate bowl, cream butter and both sugars until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla.
  5. Alternately add flour mixture and buttermilk to the butter mixture, beginning and ending with flour. Fold in chopped pecans.
  6. Pour batter into prepared pan and spread evenly. Spoon the pecan topping over the batter.
  7. Bake for 45-50 minutes until a toothpick inserted in the center comes out clean.
  8. Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

Tips: For extra flavor, toast the pecans before using. If you don’t have buttermilk, make your own by adding 1/2 tbsp lemon juice or vinegar to 1/2 cup milk and letting it sit for 5 minutes. Storage: Store covered at room temperature for up to 3 days or refrigerate for up to 1 week. Substitutions: Honey can replace maple syrup, and walnuts can be used instead of pecans if needed.

  • Prep Time: 25 mins
  • Cook Time: 50 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 580
  • Sugar: 45g
  • Sodium: 220mg
  • Fat: 35g
  • Saturated Fat: 15g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 62g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 120mg

Keywords: pecan pie cake, holiday dessert, southern baking

Find it online: https://crystalrecipes.com/pecan-pie-cake/