Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1 cup chopped pecans
- 1 cup brown sugar
- 1/2 cup heavy cream
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Saucepan
- Whisk
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan with butter and line the bottom with parchment paper.
2. In a mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.
6. Fold in the chopped pecans.
7. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
8. While the cake is baking, prepare the penuche fudge frosting. In a saucepan, combine the brown sugar, heavy cream, and unsalted butter. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
9. Reduce the heat to low and continue to cook, stirring occasionally, for 5 minutes.
10. Remove the pan from the heat and stir in the vanilla extract and salt.
11. Let the frosting cool for 10-15 minutes, then beat with an electric mixer until it thickens and becomes creamy.
12. Once the cake has cooled, spread the penuche fudge frosting over the top and sides of the cake.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe makes 12 servings.
Nutritional information:
Calories: 580
Fat: 31g
Saturated Fat: 16g
Cholesterol: 125mg
Sodium: 270mg
Carbohydrates: 73g
Fiber: 2g
Sugar: 53g
Protein: 6g
Substitutions for ingredients:
- You can use chopped walnuts or almonds instead of pecans.
- You can use half-and-half instead of heavy cream.
Variations:
- Add 1/2 cup of chocolate chips to the cake batter for a chocolate twist.
- Use a different frosting, such as cream cheese frosting or chocolate ganache.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Don't overmix the batter, as this can result in a tough cake.
- Let the frosting cool before beating it with an electric mixer.
- If the frosting is too thick, add a tablespoon of milk at a time until it reaches the desired consistency.
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 a preheated 350°F oven for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the cake on a cake stand or platter and garnish with chopped pecans or a dusting of powdered sugar.
Garnishes:
Chopped pecans, powdered sugar, or whipped cream.
Pairings:
Serve the cake with a cup of coffee or a glass of milk.
Suggested side dishes:
Fresh fruit, such as sliced strawberries or raspberries.
Troubleshooting advice:
- If the cake is too dry, try reducing the baking time by a few minutes or adding a tablespoon of milk to the batter.
- If the frosting is too thin, let it cool for a few more minutes before beating it with an electric mixer.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and cooking utensils thoroughly before preparing the cake.
Food history:
Penuche fudge is a type of fudge made with brown sugar, butter, and cream. It originated in New England in the early 1900s and is often used as a frosting for cakes and cupcakes.
Flavor profiles:
This cake has a rich, nutty flavor from the pecans and a sweet, caramel-like flavor from the penuche fudge frosting.
Serving suggestions:
Serve the cake as a dessert for a special occasion or as a sweet treat with afternoon tea.
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