Monday, January 21, 2013

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.


2 tablespoons butter
1 cupconfectioners' sugar

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