Hello and Happy Thanksgiving my Friends, welcome to my Southern Kitchen!
On the eighth episode of my Thanksgiving Series, I am making a classic, from scratch Southern Cake recipe that’s screams Fall and it will satisfy your guests at Thanksgiving Dinner, Butter Pecan Cake! Rich, decedent, loaded with pecans and it is so moist it just melts in your mouth and if y’all love Butter Pecan, y’all will love this cake and it is frost with a luscious Brown Sugar Cream Cheese Frosting and topped with toasted cinnamon pecans! This will be everyone’s favorite dessert!
Toasted Cinnamon Buttered Pecans
1 1/2 cups pecan chips
3 tablespoons unsalted butter, melted and cooled
1/2 teaspoon ground cinnamon
Cake
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups white sugar
1/2 cup packed light brown sugar
1 cup (2 sticks, 16 tablespoons) unsalted butter, softened
2 extra-large eggs, room temperature
1 extra-large egg yolk, room temperature
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon pure maple extract
1/2 cup full-fat sour cream, room temperature
1 cup evaporated milk
Brown Sugar Cream Cheese Frosting
1 (8-ounce) package cream cheese, softened
1/2 cup (1 stick, 8 tablespoons) unsalted butter, softened
1/2 cup fresh packed light brown sugar
1 tablespoon evaporated milk
1 teaspoon pure vanilla extract
1/2 teaspoon pure maple extract
Pinch salt
1 (16-ounce box, 1 pound) powdered sugar
1/2 cup buttered pecan chips
Preheat the oven to 350 degrees (for the pecans and the cake).
Spray 2 (9-inch) round cake pans with baking spray and set aside.
For the Pecans: In a medium bowl, add in the pecan chips, melted butter and cinnamon and toss to coat. Place the pecans into a 9x13 inch baking sheet lined with aluminum foil and bake for 6 minutes, flipping halfway. Remove from the oven and let them cool completely in the pan. Then remove 1/2 cup of the pecans, and blend in a food processor or blender until creamy. Set aside until ready to use.
For the Cake: In a medium bowl, add the cake flour, baking powder, baking soda, and salt; sift or whisk together until well blended and set aside. In a stand mixer with paddle attachment or large bowl with an electric hand mixer, add in the butter, white sugar, and brown sugar; cream on medium speed until fluffy. Add and mix in the eggs and egg yolk one at a time, beating after each egg. Add and mix in the vanilla extract, maple extract, and sour cream until well combined. Mix in the flour mixture into the butter mixture, alternating with the evaporated milk beginning and ending with the flour mixture; continue mixing until well blended (scrape the bowl occasionally). Add and stir in the crushed pecans and 1/2 cup of the butter pecan chips to the cake batter (reserve the other 1/2 cup on top). Pour the batter even layers into the prepared cake pans, shake and bang the pans to get the air bubbles out. Bake for 25 to 28 minutes or until a toothpick inserted into the center comes out clean (may need more or less time so check on it at the 25 minute mark). Remove the cakes from the oven and cool in the pan for 15 minutes then remove from the pan and let the cakes cool completely on a wire rack. Once the cakes are cooled, place one layer onto a cake stand; frost the top with the frosting, then add the second cake layer, frost the top then frost the sides. Sprinkle the top with the last 1/2 cup of toasted pecans. Cut them into slices, serve and enjoy!
For the Brown Sugar Cream Cheese Frosting: In a large bowl, sift or whisk together the powdered sugar and salt and set aside. In a large bowl with hand mixer or stand mixer with paddled attachment, add the cream cheese and butter; cream on medium speed until fluffy (scrape the bowl occasionally). Next add and mix in the brown sugar and continue mixing until well blended. Add and mix in the evaporated milk, vanilla extract and maple extract then slowly gradually add and mix in the powdered sugar and salt mixture (start the mixer on low then increase the speed to medium and mix until well combined.
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