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Pecan Cream Cake Recipe

Introduction

Pecan Cream Cake is a classic dessert loved for its moist texture, rich buttery flavor, and crunchy pecan topping. Originating in the Southern United States, this cake is a celebration of pecans, a nut native to the region. Paired with a creamy frosting, this dessert is perfect for special occasions or a comforting treat on a lazy afternoon.

Ingredients

For the Cake:

2 ½ cups (310g) all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup (230g) unsalted butter, softened

1 ¾ cups (350g) granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 cup (240ml) buttermilk

1 ½ cups (180g) chopped pecans

For the Frosting:

1 (8oz) package cream cheese, softened

½ cup (115g) unsalted butter, softened

4 cups (500g) powdered sugar, sifted

1 teaspoon vanilla extract

½ cup (60g) finely chopped pecans (for decoration)

Optional Toppings:

Pecan halves for garnish

A drizzle of caramel sauce

Instructions

Step 1: Prepare the Cake Batter

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy (about 3-4 minutes).
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with the dry mixture. Mix until just combined.
  6. Fold in the chopped pecans.

Step 2: Bake the Cake

  1. Divide the batter evenly among the prepared pans. Smooth the tops with a spatula.
  2. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  3. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 3: Prepare the Frosting

  1. In a large bowl, beat cream cheese and butter until smooth and creamy.
  2. Gradually add powdered sugar, one cup at a time, mixing until fully incorporated.
  3. Stir in the vanilla extract.

Step 4: Assemble the Cake

  1. Place one cake layer on a serving plate. Spread a layer of frosting on top.
  2. Add the second cake layer and frost it. Repeat with the third layer.
  3. Frost the sides and top of the cake evenly. Decorate with chopped pecans and pecan halves.

Step 5: Optional Decoration

  1. Drizzle caramel sauce over the top for added sweetness and elegance.
  2. Chill the cake for at least 30 minutes before serving to allow the frosting to set.

History of Pecan Cream Cake

The pecan tree is native to North America and has been a staple ingredient in Southern cooking for centuries. Pecan desserts, including pies and cakes, became popular in the late 19th and early 20th centuries as sugar and butter became more widely available. Pecan Cream Cake is a modern adaptation that combines the buttery richness of a traditional Southern cake with the tang of cream cheese frosting.

Formation of the Cake

The layers of this cake are fluffy yet sturdy enough to hold the rich cream cheese frosting. The toasted pecans add crunch, creating a delightful contrast to the creamy texture of the frosting.

Conclusion

Pecan Cream Cake is a dessert that brings comfort, nostalgia, and indulgence to the table. Its rich flavors make it an all-time favorite for gatherings, holidays, and celebrations.

Lovers of the Cake

This cake is adored by those who enjoy nutty desserts with a touch of sweetness. It’s particularly popular among pecan enthusiasts, Southerners with a love for traditional recipes, and anyone who appreciates a well-made cream cheese frosting.

Tips and Methods

  1. Toasting Pecans: Toast the pecans in a dry skillet over medium heat for 2-3 minutes to enhance their flavor.
  2. Buttermilk Substitute: If you don’t have buttermilk, combine 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
  3. Frosting Consistency: For a stiffer frosting, refrigerate it for 10-15 minutes before applying.
  4. Layering: Use a serrated knife to level the cake layers for a smoother finish.

Enjoy your slice of heaven with this timeless Pecan Cream Cake recipe!

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