Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Special equipment needed:
- 2 9-inch cake pans
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Wire cooling rack
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mixing until just combined.
6. Stir in the vanilla extract and chopped pecans.
7. Divide the batter evenly between the prepared pans.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before removing them from the pans and placing them on a wire cooling rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (175°C)
Serving size:
12 servings
Nutritional information:
Calories: 420
Fat: 24g
Saturated Fat: 11g
Cholesterol: 105mg
Sodium: 220mg
Carbohydrates: 47g
Fiber: 1g
Sugar: 30g
Protein: 5g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to 1/4 teaspoon.
- You can use chopped walnuts instead of pecans.
Variations:
- Add 1/2 cup of shredded coconut to the batter for a tropical twist.
- Substitute almond extract for the vanilla extract for a nuttier flavor.
- Add a layer of caramel sauce between the cake layers for a decadent treat.
Tips and tricks:
- Be sure to cream the butter and sugar together until light and fluffy to ensure a tender cake.
- Do not overmix the batter or the cake will be tough.
- Toast the pecans before adding them to the batter for a deeper, nuttier flavor.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in the microwave for 10-15 seconds or in a 350°F (175°C) oven for 5-10 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar.
- Drizzle caramel sauce over the top of the cake.
- Top the cake with whipped cream and chopped pecans.
Garnishes:
- Chopped pecans
- Whipped cream
- Caramel sauce
- Powdered sugar
Pairings:
- Coffee
- Hot tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is dry, it may have been overbaked. Reduce the baking time by a few minutes next time.
- If the cake is dense, it may have been overmixed. Mix the batter until just combined next time.
Food safety advice:
- Be sure to wash your hands and all utensils before preparing the cake.
- Use fresh ingredients and check expiration dates.
- Store the cake in an airtight container to prevent contamination.
Food history:
Butter pecan is a classic flavor combination that has been enjoyed for generations. Pecans are native to North America and have been used in cooking since the 16th century. The first recorded recipe for pecan pie was in the late 1800s, and the flavor has since been used in a variety of desserts, including cakes, cookies, and ice cream.
Flavor profiles:
The buttery cake is rich and tender, with a nutty flavor from the chopped pecans.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with coffee or tea.
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