Brown Sugar Pecan Cake Recipe

Brown Sugar Pecan Cake Recipe
Brown Sugar Pecan Cake Recipe photo by Taste of Home
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Brown Sugar Pecan Cake Recipe

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My great-aunt was famous in our family for her cooking. She lived in Kentucky and made a cake like this one many times during my childhood. I found a similar recipe years later, but changed it a bit to use what I had on hand. The added crunch of the pecans give it a little southern flair that she would have loved. —Lisa Varner, El Paso, Texas
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 70 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 70 min. + cooling

Ingredients

  • 1-1/2 cups butter, softened
  • 2 cups packed brown sugar
  • 1/2 cup sugar
  • 6 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 cup (8 ounces) sour cream
  • 1-1/2 cups chopped pecans
  • Confectioners' sugar
  • Vanilla ice cream and butterscotch ice cream topping, optional

Directions

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
In a large bowl, cream butter, brown sugar and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour and baking powder; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in pecans.
Transfer batter to prepared pan. Bake 70-80 minutes or until a toothpick inserted in center comes out clean. Cool in pan 30 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar. If desired, serve with ice cream and drizzle with topping. Yield: 16 servings.
Originally published as Brown Sugar Pecan Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p98

  • 1-1/2 cups butter, softened
  • 2 cups packed brown sugar
  • 1/2 cup sugar
  • 6 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 cup (8 ounces) sour cream
  • 1-1/2 cups chopped pecans
  • Confectioners' sugar
  • Vanilla ice cream and butterscotch ice cream topping, optional
  1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
  2. In a large bowl, cream butter, brown sugar and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour and baking powder; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in pecans.
  3. Transfer batter to prepared pan. Bake 70-80 minutes or until a toothpick inserted in center comes out clean. Cool in pan 30 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar. If desired, serve with ice cream and drizzle with topping. Yield: 16 servings.
Originally published as Brown Sugar Pecan Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p98

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