Description
This Pecan Pie Cake combines the rich, nutty flavors of a classic pecan pie with a moist, spiced cake base. Topped with a luscious pecan caramel topping, this dessert is perfect for holiday gatherings or any special occasion, delivering a delightful balance of sweet, buttery, and warm spice notes in every bite.
Ingredients
Units
Scale
Pecan Caramel Topping
- 1 1/2 cup 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 Pan and Pecan Caramel Topping: Grease a 10″ round cake pan with oil and line both the sides and bottom with parchment paper, then grease the parchment to ensure the cake doesn’t stick. Set aside. In a medium saucepan over medium heat, combine butter, maple syrup, brown sugar, corn syrup, and salt. Bring to a boil and simmer for about 3 minutes. Remove from heat, stir in vanilla extract, then pour the caramel mixture into the prepared pan. Scatter chopped pecans evenly over the caramel and set aside.
- Preheat Oven and Mix Dry Ingredients: Preheat your oven to 350ºF (175ºC). In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. Set aside.
- Make Cake Batter: In a large mixing bowl or stand mixer, beat the unsalted butter for 1 minute until softened. Add granulated sugar and brown sugar, and beat on medium-high speed for 2 minutes until creamy. Add eggs one at a time, beating well after each addition and scraping down the bowl to ensure even mixing. Mix in vanilla extract.
- Combine Wet and Dry Ingredients: Add half of the flour mixture to the batter and stir on low speed until just combined. Pour in the buttermilk and mix gently. Add the remaining flour mixture and stir until the batter is smooth and fully incorporated.
- Add Pecans and Assemble Cake: Fold in the chopped pecans gently to evenly distribute. Pour the batter over the pecan caramel layer in the prepared pan and smooth the top with a spatula.
- Bake and Test Doneness: Place the cake in the preheated oven and bake for 40 to 50 minutes. Test the cake by inserting a toothpick or skewer into the center; it should come out clean or with a few moist crumbs. If the cake is browning too quickly but not set in the middle, tent loosely with foil and continue baking, checking every 5-10 minutes.
- Cool and Remove Cake: Allow the cake to cool in the pan for about 15 minutes. Carefully invert the cake onto a serving plate so the pecan caramel topping is displayed on top. Let the cake cool completely before slicing and serving to ensure clean cuts and proper texture.
Notes
- Use a 10″ round cake pan or a 9×9″ square pan; smaller pans may not hold all the batter properly.
- You can substitute maple syrup with honey for the pecan caramel topping if desired.
- Make sure to line the pan with parchment paper on the bottom and sides to prevent sticking and ease removal.
- Use an oven thermometer to confirm your oven is at the accurate temperature of 350ºF, as many ovens run hotter or cooler than indicated, which can affect baking results.
- Check the cake doneness by testing multiple spots with a toothpick to ensure it is baked evenly throughout.
- If the top browns too quickly before the center is set, tent the cake loosely with foil to prevent over-browning.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of cake)
- Calories: 420 kcal
- Sugar: 30 g
- Sodium: 190 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 95 mg
