pecan cake

This moist, nutty cake is always a crowd-pleaser!

Upside Down Pecan Cake

all-purpose flour

baking soda

salt

unsalted butter, softened to room temperature

sugar

brown sugar

eggs,

vanilla extract

sour cream

milk

toasted pecans, chopped

coconut

brown sugar, packed

butter, melted

cinnamon

Preheat oven to 350°F (177°C). line a 12x17-inch jelly roll pan with aluminum foil, making sure it hangs over the sides a bit, then grease with non-stick spray.

Mix the pecans, brown sugar and 3/4 cup of the coconut in a small bowl. Sprinkle with cinnamon and salt and stir. Spread the pecan mixture in the lined pan and drizzle with vanilla extract and melted butter.

Whisk the flour, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer, beat the softened butter on high speed until smooth and creamy - about 1 minute. Add the sugars and beat on high speed for 3 full minutes until creamed together fairly well.  Add 1 egg at a time, beating well after each addition until both are mixed in. Beat in the vanilla extract and sour cream. Scrape down the sides and up the bottom of the bowl as needed.

With the mixer running on low speed, add the dry ingredients to the wet ingredients alternating with the milk. Mix each addition just until incorporated. Make sure not overmix the batter.

Spread the cake batter over the pecan mixture. Smooth it out into a thin, even layer. Bake for 20-22 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean.&nbsp; Remove from the oven and allow the cake to cool in the pan for about 5-10 minutes.&nbsp;Run a knife around the sides of the pan to loosen and invert the cake onto a platter, using foil overhang as needed. Let cool 10-20 minutes before serving. Enjoy!

Mexican Wedding Cake 

flour

white sugar

eggs

pecans, finely chopped

oz pineapple

oz cream cheese (2 packages)

butter (2 sticks), softened

Preheat oven to 350 degrees F and grease a 9x13 baking dish.

In a large bowl, mix together flour, sugar, baking soda, and salt.

Add eggs and pineapple. Mix until just combined, then fold in the chopped pecans.

Transfer batter to the prepared dish and bake for 40-45 minutes.

As cake bakes, mix together the frosting ingredients until smooth.

Pierce the top of the cooked cake with a fork all over. Pour frosting onto cake while still hot and spread into an even layer.

This pecan upside down cake is made with a moist and simple vanilla cake and topped with an easy caramel pecan topping.

Pecan Upside Down Cake

115 g Butter (soft)

Brown sugar

tsp Vanilla extract

Buttermilk

Eggs (large)

Flour

tsp Kosher salt

Baking powder

tsp Baking soda

tbsp Corn syrup

Pecan (chopped)

115 g Butter

Preheat an oven to 180c (350f) and line a 9 inch pan with parchment paper. Butter the cake pan with room temperature butter to prevent the cake from sticking to the pan.

Into a medium-sized saucepan, over medium heat, add the brown sugar, kosher salt, butter, and corn syrup. Mix them together using a wooden spoon until the mixture is almost completely dissolved.

Add the chopped pecan and stir until all the pecans are covered with the caramel. Set the pecan mixture aside to cool and make the vanilla cake.

In a large mixing bowl, add the flour, baking powder, and baking soda, and mix with a whisk until combined. Set aside.

In a big mixing bowl, add the softened butter, sugar, brown sugar, and vanilla extract, and mix with an electric hand mixer for 2-3 minutes. Add the eggs and mix until well combined.

Add ½ of the dry ingredient mixture and ½ of the buttermilk into the butter mixture and mix with an electric hand mixer until just combined.

Add the remaining dry ingredients and the buttermilk and mix until just combined.

Pour the cooled pecan mixture into the prepared buttered baking pan and spread it with a spoon.

Pour the vanilla cake batter onto the pecan mixture and spread it with an offset spatula. Bake in a 180c (350f) oven for about 35-40 minutes or until a toothpick inserted into the cake comes out clean.

Allow the cake to cool to room temperature before flipping the cake. Run a knife around the edges of the cake, and top the pan with a plate. Flip the cake and tap the cake pan to release the cake from the pan. Enjoy!

This Pecan Caramel Mousse Cake is an elegant delightful cake that is perfect for fall days and especially for Thanksgiving table. The cake consists of two layers of vanilla sponge cake with caramel pecan topping and with a smooth custard salted caramel mousse filling.

Pecan Caramel Mousse Cake

(100 grams) light brown sugar

tbsp (70 grams) butter

tsp (1 grams) salt

tbsp (40 milliliters) whipping cream

(100 grams) pecans/walnuts (, toasted and chopped)

(70 grams) sugar

tsp (5 grams) vanilla extract

(65 grams) all-purpose flour

(480 milliliters) milk

tbsp (15 grams) sugar

tsp (3 grams) salt

tbsp (10 grams) flour

(30 grams) cornstarch

(100 grams) sugar

tbsp (15 milliliters) water

whipping cream

gelatin powder

tbsp (45 milliliters) cold water

Place milk in a medium saucepan and bring to a simmer.

Meanwhile, whisk the eggs with 1 tablespoon of sugar and salt until well combined. Add flour and cornstarch and mix to combine.

Place ½ cup (100g) sugar and 1 tablespoon of water in a medium heavy-bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color.

Reduce the heat to low and gradually add the hot milk to the caramel. Keep over medium-low heat until the caramel is dissolved.

Gradually add the caramel milk to the egg mixture and return to heat. Cook, stirring constantly until it boils and thickens.

Remove from heat and add vanilla extract.

Pour the cream into a clean bowl and cover it with plastic wrap, pressing it directly onto the pastry cream&#39;s surface to prevent skin from forming. Let cool to room temperature.

Prepare the caramel pastry cream.

Preheat the oven to 350°F (180°C), grease the bottom and sides of two 8-inch (20cm) pans and line them with parchment paper.

Prepare the walnut crunch. In a small saucepan add sugar, salt, whipping cream and butter. Cook over medium-low heat until sugar dissolves.

Divide the mixture evenly in two pans. Sprinkle the chopped toasted pecans/walnuts on top. Set aside until the cake batter is prepared.

Prepare the cake batter. In a large bowl add 3 whole eggs, sugar salt and vanilla. Mix to combine. Mix for about 10 minutes until thick and tripled in volume.

Gradually fold in sifted flour. Divide the batter evenly into the prepared pans and bake for about 10 minutes until golden and a toothpick inserted into the center of the cake comes out clean.

Let cool completely.

Prepare the pecan sponge cake layers.

Dissolve gelatin in cold water and let it soak for 5-10 minutes. Dissolve gelatin over low heat, pour over the caramel pastry cream and mix to combine.

In a medium bowl mix whipping cream until stiff peaks form. Gently incorporate it into the pastry cream mixture.

Prepare the caramel filling.

Turn one cake onto a serving platter with the caramelized pecans facing up. Place a cake ring around the cake and line it with an acetate sheet.

Pour the caramel filling over the cake and smooth the top. Add the second layer of cake with the caramelized pecans facing up.

Cover and refrigerate for 4-6 hours or even overnight. Enjoy!

Assemble the cake.

https://content.jwplatform.com/videos/UysDpjeU.mp4

This Pecan Caramel Mousse Cake is an elegant delightful cake that is perfect for fall days and especially for Thanksgiving table. The cake consists of two layers of vanilla sponge cake with caramel pecan topping and with a smooth custard salted caramel mousse filling. The combination of textures and flavors is simply amazing and totally irresistible.

An exquisite layered confection where soft cake sheets are infused with white chocolate pieces and pecans, adorned with a plush whipped topping and finished with a luscious white chocolate drizzle. Ideal for festivities!

White Chocolate Pecan Layer Cake

all-purpose flour.

½ tsp baking powder.

unsalted butter, softened.

sugar.

eggs.

whole milk.

vanilla extract.

white chocolate chips.

pecans.

heavy cream.

confectioners' sugar.

white chocolate ganache.

Preheat

Set your oven to reach a temperature of 350°F (175°C) and prepare by greasing and flouring three cake pans, each 8 inches in diameter.

Mix Dry Ingredients

In a mixing bowl, combine flour, baking powder, and salt thoroughly.

Blend Butter And Sugar

Using a mixer, blend the butter with granulated sugar until it becomes airy. Continue by adding eggs individually, mixing well, and then incorporate vanilla extract.

Combine Dry And Wet Ingredients

Slowly, merge the dry mixture into the batter, interchanging with milk. Gently fold in the white chocolate chips and pecans.

Bake Cakes

Evenly distribute the batter into the prepared pans and place them in the oven. Let them bake for approximately 25-30 minutes, then cool completely once taken out.

Prepare Frosting

To make the frosting, beat the heavy cream along with confectioners' sugar and vanilla until a firm consistency is achieved.

Assemble Cake

Commence the cake layering by spreading frosting and pouring white chocolate ganache between each layer. Cover the top and sides with frost, add more ganache drizzle, and finish by sprinkling pecans on top.

A delightful Southern Creamy Pineapple Pecan Cake that combines the sweetness of pineapple with the crunch of pecans, topped with a creamy frosting.

Southern Creamy Pineapple Pecan Cake: A Delightful Recipe!

unsalted butter, softened

(20 ounces) crushed pineapple, drained

pecans

For the Cream Cheese Frosting:

cream cheese, softened

milk (as needed for consistency)

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large mixing bowl, combine the flour, sugar, baking soda, and salt. Mix well.

Add the softened butter, eggs, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until well combined.

Fold in the drained crushed pineapple and chopped pecans until evenly distributed.

Divide the batter evenly between the prepared cake pans.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

While the cakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter together until smooth.

Gradually add the powdered sugar and vanilla extract, mixing until well combined. If the frosting is too thick, add milk one tablespoon at a time until the desired consistency is reached.

Once the cakes are completely cool, place one layer on a serving plate and spread a generous amount of cream cheese frosting on top. Place the second layer on top and frost the top and sides of the cake.

Chill the cake in the refrigerator for at least 30 minutes before serving to set the frosting.

Love sticky buns? You&#039;re sure to love this easy to make Pecan Upside Down Cake just as much or more. This straightforward, easy and uncomplicated recipe goes together in minutes.

unsalted butter

golden syrup, corn syrup or honey

dark or light brown sugar (200 grams)

vanlla

pecan pieces (150 grams)

egg yolks (68 grams)

buttermilk

cake flour (200 grams)

sugar (200 grams)

baking powder

cinnamon, optional

nutmeg, optional

Spray the bottom and sides of a 9x2 or 9x3 inch round cake pan with a solid bottom with a non-stick baking release.  Set aside.

In a medium size saucepan , combine the butter, the syrup, brown sugar and vanilla. Just as it begins to come to a simmer wash the sides of the pan down with a pastry brush dipped in cold water. As soon as it just comes to a boil remove it from the heat.

Stir in the pecans.  Pour into the prepare pan and set aside.

Pecan Topping

The butter must be very soft, but not unny in anyway,  A emperatue of about 75°F is ideal.

Preheat the oven to 350°F.

Whisk the yolks, 1/4 of the buttermilk and vanilla in a small bowl.  Set aside.

In a mixing bowl, combine the dry ingredients and mix briefly to blend. Add the  butter and the remaiing buttermilk.  Mix on low until the ingredients are  moistened, then raise to medium and beat for 2 minutes,  Scrape down.

Add the egg yolk mixture in thirds, beating 30 secnds after each addition.  Scrape down between additions.

The batter will be thick. Transfer it to the cake pan with the pecans and spread it out evenly.

Bake for 25 to 30 minutes or until deeply browned and a tester comes out clean.  If the top is browning to much, tent it with foil.

Let the cake rest in in its pan for 10 to 15 minutes.  Then carefully invert it onto a serving plate or cake board.

After cooling completely, the covered cake can be store for several days, at room temperature.

Yellow Buttermilk Cake

Top 7 pecan cake recipes from across the web

The most viewed pecan cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Upside Down Pecan Cake

Mexican Wedding Cake

Pecan Upside Down Cake

Pecan Caramel Mousse Cake

White Chocolate Pecan Layer Cake

Southern Creamy Pineapple Pecan Cak...

Pecan Upside Down Cake

Top 7 pecan cake recipes from across the web

The most viewed pecan cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Upside Down Pecan Cake

Mexican Wedding Cake

Pecan Upside Down Cake

Pecan Caramel Mousse Cake

White Chocolate Pecan Layer Cake

Southern Creamy Pineapple Pecan Cak...

Pecan Upside Down Cake

The most viewed pecan cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine