Butter Pecan Crème Recipe
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Butter Pecan is made with lots of toasted, buttery pecans. It’s a double-layered cake with frozen raspberry pecans. The cake comes with a small amount of brown sugar along with butter, pecans and eggs. It’s a simple classic layer cake.
What you’ll need
1 1/2 cups pecans (chopped) 2/3 cup plus 3 tablespoons butter (softened) 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1 cup sugar 1/3 cup light brown sugar (firmly packed) 2 large eggs 1 1/2 teaspoons vanilla extract 2/3 cup milk Butter for the pecan puree: 6 tablespoons butter (softened) 3 to 3 1/2 cups confectioners’ sugar 1 pinch salt 1 1/2 teaspoons vanilla 1 to 2 tablespoons milk (or light cream)
How to Make It
Preheat oven to 350 F Grease eight 8- or 9-inch round cake pans with flour. In a baking pan, combine chopped pecans with 4 teaspoons butter. Bake about 12 minutes, stirring occasionally, or until pecans are toasted and fragrant. Remove the pan from the oven and set aside. In a bowl, combine flour, baking powder and 1/4 teaspoon salt; stir to thoroughly mix mixture. Set aside. In a large mixing bowl fitted with an electric mixer, beat granulated sugar and brown sugar with remaining 2/3 cup softened butter for 4-5 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in 1 1/2 teaspoons vanilla. Add flour mixture to creamed mixture, alternating 2/3 cup milk. Beat well after each addition. Fold in half – 3/4 cup – toasted pecans. Divide batter between two prepared layer cake pans. Spread evenly. Bake the buttered pecan pie layers in a preheated oven for 25 to 30 minutes, or until toothpaste comes out clean when inserted into the center of the pie. Cool 10 minutes; remove from pans and cool thoroughly before chopping.
Make the frosting
In a mixing bowl with an electric mixer, combine 3 cups confectioners’ sugar with 6 tablespoons softened butter, salt, 1 1/2 teaspoons vanilla and 1 to 2 tablespoons milk or light cream. If the frosting is too thin, add more confectioners’ sugar. Stir in the remaining chopped toasted pecans. Spread the topping between the layers and then over the top of the cake.
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Nutrition Facts (per serving) Calories 541 Total fat 31 g Saturated fat 13 g Saturated fat 12 g Cholesterol 124 mg Sodium 252 mg Carbohydrates 64 g Fiber 2 g Protein 6 g (The nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)
