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Butter Pecan Cak

Gooey Butter Pecan Cake: Decadent Delight for Dessert Lovers

Indulge in this Butter Pecan Cake, a creamy, nutty treat that is simple to make yet impresses every dessert lover.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 45 minutes
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • ½ cup Butter Margarine is a suitable substitute.
  • 1 cup Pecans Swap with walnuts or almonds for nut allergies.
  • 8 ounces Cream Cheese Mascarpone enhances richness, while Greek yogurt lightens it up.
  • 2 cups All-Purpose Flour Use a gluten-free flour blend at a 1:1 ratio for gluten sensitivities.
  • 1 cup Sugar Brown sugar deepens the flavor profile.
  • 2 large Eggs Avoid substitutions for this recipe.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for best results.
  • 1 teaspoon Baking Powder Ensure freshness for proper leavening.
  • 1 teaspoon Baking Soda Ensure freshness for proper leavening.
  • ½ teaspoon Salt Enhances overall flavor balance.
  • ½ cup Buttermilk Can make a quick DIY version with milk and vinegar or lemon juice.
For the Caramel Sauce
  • 1 cup Granulated Sugar Keep an eye on it while melting to avoid burning.
  • ½ cup Unsalted Butter Always use unsalted for control over salt content.
  • ½ cup Heavy Cream Can be substituted with whole milk for a lighter version.
  • ½ teaspoon Salt Balances sweetness of the sauce.
  • 1 teaspoon Vanilla Extract Use pure for the best flavor.

Equipment

  • 9-inch springform pan
  • skillet
  • Mixing bowl
  • Electric mixer
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Toast the pecans in a skillet over medium heat with melted butter for 3-4 minutes until fragrant.
  2. In a saucepan, brown the butter over medium heat until it turns golden brown and develops a nutty aroma.
  3. Beat cream cheese until smooth; add 1 egg and powdered sugar until lump-free.
  4. Preheat the oven to 350°F (175°C) and prepare the springform pan.
  5. Whisk together dry ingredients: flour, baking powder, baking soda, and salt.
  6. Cream together browned butter and sugar until light and fluffy. Add egg and vanilla extract.
  7. Combine the dry mix with the wet ingredients, alternating with buttermilk.
  8. Pour half the batter in the pan, sprinkle with pecans, add cream cheese mixture, and top with remaining batter.
  9. Bake in the oven for 40-45 minutes until golden and slightly jiggly in the center.
  10. Make the caramel sauce by melting sugar, followed by butter and cream; add salt and vanilla extract.
  11. Once cooled, remove the cake, drizzle with caramel sauce, and garnish with pecans.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Allow cake to cool completely before pouring caramel sauce to prevent it from sliding off. Serve at room temperature for best texture.

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