Brown Sugar Pecan Cake is a delightful treat that perfectly balances the rich flavors of brown sugar and toasted pecans. This cake is incredibly moist, thanks to the combination of butter, buttermilk, and the natural oils from the pecans. It’s perfect for any occasion, whether you’re hosting a gathering, celebrating a special event, or simply indulging yourself with a slice of something sweet. The cake’s warm, nutty flavor pairs beautifully with coffee or tea, making it an excellent choice for brunch or afternoon snacks. Plus, it’s easy to make and sure to impress your family and friends!

Full Recipe:

Ingredients

• 1/2 cup unsalted butter (softened at room temperature)
• 1 cup brown sugar, packed
• 1 cup pecans, chopped (toasted for enhanced flavor)
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk (room temperature)

Steps How to Make It

Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C).
2. Grease and flour a 9-inch round cake pan or line it with parchment paper for easier removal.

Step 2: Prepare the Pecan Topping

1. Toast the pecans: In a dry skillet over medium heat, toast the chopped pecans for about 5-7 minutes until fragrant and lightly browned. Stir occasionally to prevent burning. Remove from heat and set aside.

Step 3: Mix the Butter and Sugars

1. Cream the butter: In a large mixing bowl, beat the softened unsalted butter and brown sugar together until light and fluffy, about 3-5 minutes.
2. Add granulated sugar: Gradually mix in the granulated sugar until well combined.

Step 4: Incorporate Eggs and Vanilla

1. Add eggs: Beat in the eggs one at a time, mixing well after each addition.
2. Add vanilla: Stir in the vanilla extract until evenly incorporated.

Step 5: Combine Dry Ingredients

1. Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
2. Add dry ingredients to wet: Gradually add the dry mixture to the butter-sugar mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined—do not overmix.

Step 6: Add Pecans

1. Fold in pecans: Gently fold in the toasted pecans into the batter, reserving a few for garnish if desired.

Step 7: Bake the Cake

1. Pour batter: Transfer the batter into the prepared cake pan and smooth the top with a spatula.
2. Bake: Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
3. Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 8: Serve

1. Slice and serve: Once the cake has cooled, slice it into wedges and serve. You can dust it with powdered sugar or serve it with whipped cream for an added touch.

Nutrition Facts (Approximate per slice, based on 12 servings)

• Calories: 250
• Total Fat: 13g
• Saturated Fat: 5g
• Cholesterol: 45mg
• Sodium: 150mg
• Total Carbohydrates: 30g
• Dietary Fiber: 1g
• Sugars: 15g
• Protein: 4g

(Note: Nutritional values may vary based on specific ingredient brands and measurements.)

Frequently Asked Questions (FAQs)

Q1: Can I use other nuts in this recipe?
Absolutely! While pecans give this cake its distinct flavor, you can substitute them with walnuts or almonds if you prefer.

Q2: What if I don’t have buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute. Add one tablespoon of lemon juice or vinegar to a cup of milk, stir, and let it sit for about 5 minutes. This will create a similar acidity and consistency.

Q3: How can I store leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week if you prefer it chilled.

Q4: Can I freeze this cake?
Yes! This cake freezes well. Wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container or freezer bag for up to 3 months. Thaw it in the refrigerator before serving.

Tips for Making the Best Brown Sugar Pecan Cake

• Room Temperature Ingredients: Ensure that your butter, eggs, and buttermilk are at room temperature for better mixing and a fluffier cake texture.
• Do Not Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake.
• Check for Doneness: Baking times can vary depending on your oven and the type of pan you use. Start checking for doneness a few minutes early to avoid overbaking.
• Garnish: For an added touch, consider drizzling a simple icing made of powdered sugar and milk over the cooled cake or topping it with whipped cream.

Storage Tips

• Room Temperature: Keep the cake at room temperature in an airtight container for a few days. If your kitchen is warm, refrigerate it to prolong freshness.
• Freezing: To freeze the cake, slice it into portions and wrap each slice individually in plastic wrap before placing them in a freezer-safe bag. This way, you can easily grab a piece whenever you desire a sweet treat.

Conclusion

This Brown Sugar Pecan Cake is a delightful dessert that captures the essence of home baking with its warm flavors and moist texture. It’s easy to prepare and makes for a stunning centerpiece on any dessert table. Perfectly sweet with a nutty crunch, this cake is a versatile recipe that can be enjoyed year-round, whether for special occasions or just a cozy afternoon treat. Give this recipe a try and savor the deliciousness in every bite!