Spiced Pecan Cake
Description
This Spiced Pecan Cake is a quintessential American dessert that combines the rich, buttery flavor of vanilla cake with the warm, aromatic crunch of toasted pecans. The nuts are first roasted with cinnamon, nutmeg, and brown sugar to create a caramelized, spiced coating that adds incredible depth to every bite. The cake itself is incredibly tender and airy, thanks to a whipped egg white method that ensures a lofty texture without heaviness. Perfect for birthday celebrations, holiday gatherings, or simply a special Sunday treat, this cake brings a nostalgic, home-baked charm to your table.Ingredients
Directions
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Preheat the oven to 425°F (220°C). Grease and flour three 8-inch round cake pans (1 1/2 inches deep).
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Spread the chopped pecans in a large ungreased roasting pan.
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Roast the pecans for 10 minutes, stirring occasionally, until lightly toasted and fragrant. Watch carefully to prevent burning.
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In a medium bowl, combine the brown sugar, cinnamon, and nutmeg.
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Cut 4 tablespoons of the softened butter into small pieces and mix into the spice mixture until crumbly.
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Add the roasted pecans to the butter-spice mixture and toss until thoroughly coated.
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Return the coated pecans to the roasting pan and roast for another 10 minutes, stirring once or twice.
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Stir in 2 tablespoons of vanilla extract and roast for 5 more minutes. Remove from oven and set aside to cool slightly.
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Reduce oven temperature to 350°F (175°C).
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In a large bowl, cream the remaining 3/4 cup of butter and 1 1/2 cups of sugar on high speed until very light and fluffy, about 6 to 8 minutes.
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In a separate bowl, sift together the flour and baking powder.
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In a third small bowl, combine the milk and the remaining 2 teaspoons of vanilla extract.
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Add the flour mixture and the milk mixture alternately to the butter mixture, beating on high speed until well blended. Scrape down the sides of the bowl between additions.
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Gently stir the spiced pecan mixture into the batter.
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In a clean, dry bowl, whip the egg whites on high speed until frothy, about 30 seconds.
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Gradually add the remaining 1/2 cup of sugar to the egg whites and continue beating until stiff peaks form, about 2 minutes.
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Gently fold the whipped egg whites into the cake batter, one-third at a time, using a spatula to maintain airiness.
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Spoon the batter evenly into the prepared cake pans. Smooth the tops, making them slightly lower in the center.
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Bake at 350°F (175°C) for 35 to 40 minutes, or until a toothpick inserted near the center comes out clean.
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Let the cakes cool in the pans for 1 minute, then carefully remove them from the pans and place them on a wire rack to cool completely.
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Once cooled, frost the cake layers with your favorite frosting, spreading generously between layers and on top and sides.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 208kcal
- % Daily Value *
- Total Fat 11.5g18%
- Saturated Fat 3.5g18%
- Cholesterol 11mg4%
- Sodium 38mg2%
- Total Carbohydrate 24.6g9%
- Dietary Fiber 1.5g6%
- Sugars 12.0g
- Protein 3.0g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store covered at room temperature for up to 3 days, or in the refrigerator for up to 1 week. Bring to room temperature before serving for best texture.
To ensure even roasting, spread pecans in a single layer. If your oven runs hot, reduce temperature slightly during the final roasting steps.
Ensure the bowl and beaters used for whipping egg whites are completely clean and free of any grease or yolk, or they will not whip to stiff peaks.
While the recipe mentions glaze/frosting generally, a classic buttercream or cream cheese frosting pairs exceptionally well with the spiced pecans.
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