Carmel Butter Pecan Cake

 

 

It's taken me a few weeks to get back to posting but this is the last cake that I made for my dear friend Mrs. Knapp and her wonderful family.  We will miss her dearly but this was her favorite cake and there was barely a crumb or a nut left!

 

1 1/2 cups chopped pecans

1 cup butter

2 1/4 cups all-purpose flour

3/4 cup granulated sugar

1/2 cup light brown sugar, firmly packed

1 tablespoon baking powder

1 teaspoon salt

1 cup milk

1 teaspoon vanilla

3 eggs

 

In  saucepan over medium low heat, brown pecans in butter until butter is lightly browned; stir constantly. Drain browned butter into a measuring cup; set aside.

 

In a large mixing bowl combine flour, sugar, brown sugar, and baking powder, salt, milk, vanilla, eggs, and 1/2 cup of the browned butter. Beat for about 2 minutes. Stir in 3/4 cup of the chopped pecans.

Pour batter into two greased and floured 8- or 9-inch round layer cake pans. Bake at 350° for 25 to 30 minutes, or until toothpick comes out clean when inserted in center. Cool for 5 minutes; remove from pans and cool thoroughly before frosting.

Frosting

2 tablespoons butter

3 tablespoonsmilk

1/2 cuppacked brown sugar

1 cupconfectioners' sugar

1/2 teaspoonvanilla extract

In a saucepan over medium heat, melt the butter, and mix in 3 tablespoons milk and brown sugar. Boil vigorously for 1 minute.

Remove from heat, and beat in 1/2 cup confectioners' sugar. Cool slightly, and beat in the vanilla and remaining 1/2 cup confectioners' sugar. Add more milk if the mixture is too thick.