Description
This Pecan Pie Cake combines the rich, buttery flavors of pecan pie with the moist texture of a classic cake. Featuring a decadent pecan caramel topping and a spiced cake batter studded with chopped pecans, this dessert is perfect for holiday gatherings or any special occasion where you want a crowd-pleasing sweet treat with a nutty crunch.
Ingredients
Scale
Pecan Caramel Topping
- 1 1/2 cups chopped pecans (150 grams)
- 6 tbsp unsalted butter (85 grams)
- 1/3 cup maple syrup (78 ml)
- 1/2 cup brown sugar (110 grams)
- 2 tbsp corn syrup
- 1/4 tsp salt
- 1/2 tsp vanilla extract
Pecan Pie Cake Batter
- 2 cups all-purpose flour (255 grams)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon powder
- 1/2 tsp grated nutmeg
- 1 cup unsalted butter (226 grams)
- 1 cup granulated sugar (200 grams)
- 1/4 cup brown sugar (55 grams)
- 3 large eggs (room temperature)
- 1/2 tbsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup chopped pecans (50 grams)
Instructions
- Prepare the Pecan Caramel Topping: Grease a 10″ round cake pan with oil. Line the sides and bottom of the pan with parchment paper and grease the paper to prevent sticking. Set the pan aside while you prepare the topping.
- Cook the Caramel: In a medium saucepan, combine the butter, maple syrup, brown sugar, corn syrup, and salt. Bring the mixture to a boil over medium heat, then let it simmer for about 3 minutes to thicken slightly. Remove from heat, stir in vanilla extract.
- Assemble the Topping: Pour the caramel mixture into the prepared cake pan, spreading it evenly on the bottom. Evenly scatter the chopped pecans over the caramel layer to form the pecan topping. Set aside.
- Preheat Oven: Preheat your oven to 350°F (175°C) to get ready for baking the cake batter.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon powder, and grated nutmeg until combined. Set aside.
- Cream Butter and Sugars: In a large mixing bowl or stand mixer bowl, beat the unsalted butter on medium speed for about 1 minute until smooth. Add granulated sugar and brown sugar, and beat on medium-high speed for 2 more minutes until light and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition and scraping down the bowl sides and bottom to ensure even mixing. Stir in the vanilla extract until combined.
- Combine Batter: Add half of the dry ingredient mixture to the butter mixture and stir on low speed until barely combined. Pour in the buttermilk and stir to incorporate. Add the remaining dry ingredients and mix until just combined to avoid overmixing.
- Add Pecans: Gently fold in the chopped pecans into the batter until evenly incorporated.
- Assemble and Bake: Pour the batter evenly over the pecan caramel topping in the cake pan. Smooth the surface with a spatula. Bake in the preheated oven for 40 to 50 minutes or until a toothpick inserted in the center comes out clean. If the cake browns quickly on top, tent loosely with foil to prevent over-browning while the center finishes baking.
- Cool and Serve: Remove the cake from the oven and let it cool for about 15 minutes. Then carefully flip the cake onto a serving plate so the pecan caramel topping is on top. Allow the cake to cool completely before slicing and serving to let the caramel set.
Notes
- Use a 10″ round pan or a 9×9″ square pan; this recipe has more batter than a standard 9″ pan can handle.
- You can substitute maple syrup with honey if desired.
- Always line the pan with parchment paper on bottom and sides, greased, to avoid sticking.
- Use an oven thermometer for accurate 350°F preheating, as oven temperatures can vary by 25-50°F affecting baking results.
- Check cake doneness by inserting a skewer in the center and multiple spots; it should come out clean or with few crumbs. If not done, continue baking and check every 5-10 minutes.
- If the cake top browns too quickly before the inside is cooked, loosely cover with foil to prevent burning.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 480 kcal
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 95 mg
