#FantasticalFoodFight ~ Pecan Pie Cake
Welcome to October's Fantastical Food Fight, hosted by Sarah of Fantastical Sharing of Recipes! This month we're sharing Pecan Pie recipes with you! So I have a confession. Only one person in my house likes pecan pie. That's not to say I haven't made several over the years for various Thanksgiving events, and gifts for friends, but I just don't love that super sticky pie full of nuts. That doesn't mean I don't like the flavor profile though - so I wanted to find another variation of a pecan pie that I could try and maybe fall in love with!
This was originally labeled as a coffee cake - but it's really much more a traditional dessert cake - the vanilla cake is flavorful, but do be careful not to overbake in step 1, mine was a little dry! The topping is lovely! Sticky, and very caramel in flavor. It's a lovely cake that would be just perfect to share at Thanksgiving! Take this to your work potluck to slice and share!
Pecan Pie Cake from Divas Can Cook
4 tablespoons butter softened
1/2 cup granulated sugar
2 eggs room temperature
1 teaspoon vanilla extract
1/2 cup buttermilk
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup light corn syrup
1/2 cup brown sugar
3 tablespoons butter softened
1 teaspoon vanilla extract
1 cup pecans, chopped into small pieces
- Preheat oven to 350 degrees, and spray a 2-quart baking dish with nonstick cooking spray.
- Whip the softened 4 TBS butter in the bowl of a stand mixer until creamy and light in color (a couple minutes). Blend in the eggs, one at a time, scraping down the sides as needed. Add in the vanilla.
- Combine the dry ingredients in a medium bowl: flour, baking powder, baking soda, and salt. Add the dry ingredients into the blended sugar and butter mixture, alternating with the buttermilk, until all ingredients are blended. Do not overmix.
- Pour batter into the prepared baking dish and bake for 25 minutes. Cake should not be fully baked through yet.
- Meanwhile, prepare the topping by combining all topping ingredients in a medium bowl and blending together with a spatula. When hot cake is removed from oven, poke holes in it with a skewer and then pour the topping over the cake. Return to the oven for 10-20 minutes, until cake is fully set in the middle.
- Allow topping to set before slicing and serving.
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Love that you went with a cake containing the same flavor profile. Great idea.ReplyDelete
This sounds delicious! Thanks for the tips on the cake.ReplyDelete
This sounds amazing. That caramel topping you achieved is always what I hope pecan pie will be (then it isn't...) Well done!ReplyDelete
Pie cake looks beautiful and yum!ReplyDelete
I thought I was like the only person on earth who didn't love pecan pie! Glad to see this month challenged you and I and Amy too :) I have made pecan pie cheesecake and pecan cobbler and love both of them a whole lot. Your cake looks fantastic!!ReplyDelete