- 1 cup plus 2 tablespoons butter, softened, divided
- 2-2/3 cups chopped pecans
- 2 cups sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 3 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup 2% milk
- 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
- 2/3 cup butter, softened
- 6-1/2 cups confectioners' sugar
- 1-1/2 teaspoons vanilla extract
- 1 to 2 tablespoons 2% milk
- In a small heavy skillet, melt 2 tablespoons butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Set aside to cool.
- In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in 2 cups reserved pecans.
- Spread evenly into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For frosting, in a large bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Beat in enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with remaining pecans. Store in the refrigerator. Yield: 12-16 servings.
Reviews for Toasted Butter Pecan Cake(33)
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I have made this several times. The first time was for a bake sale and it was among the first to go. It is always complimented.
Favorite cake yet. Love the cream cheese frosting. I recommend trying to avoid putting in the nuts that become finely crushed, they make the cake look dirty.
Just looking at the picture makes my mouth water! The texture is perfect if you don't beat too much air into the batter, like the recipe tells you not to (ei:beat just until combined). I toasted double the amount of pecans and froze half for the next cake-they were just as delicious as if they'd been fresh-roasted. This is one cake I could easily consume all by myself (but won't - I'm pretty good at sharing)! I bake wedding cakes as gifts for friends and family and this cake is going to be the next one I do. Thank you, Phyllis Edwards, for sharing your wonderful recipe with us! Yolbolson-lp
I made this cake for my Mom 3 years ago, Everytime someones birthday comes up they say, "can you ask Heather to make that amazing cake" .... and I do, everyone absolutely loves it!!
I've made this recipe about a dozen times. My husband requests it regularly and says it tastes even better than Butter Pecan Ice Cream. I also use the Cream Cheese Frosting Recipe as my ONLY recipe for frosting now. It has been it hit everywhere I've gone with this cake!
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