Introduction
Are you craving something sweet and nutty? Look no further than this recipe for Texas Pecan Cake. This dessert is perfect for any occasion, from family dinners to backyard barbecues. With its rich flavor and moist texture, your taste buds will thank you for indulging in this Southern classic.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup chopped pecans
- 1 cup pecan halves
Instructions
- Preheat the oven to 350°F. Grease and flour a 9×13-inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- Add the butter, buttermilk, and vanilla extract. Beat with an electric mixer until well combined.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the chopped pecans.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Arrange the pecan halves on top of the batter in a decorative pattern.
- Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutritional Information
One serving of Texas Pecan Cake contains:
- Calories: 435
- Total Fat: 24g
- Saturated Fat: 11g
- Cholesterol: 95mg
- Sodium: 307mg
- Total Carbohydrates: 52g
- Dietary Fiber: 2g
- Sugars: 38g
- Protein: 5g
Cooking Time
The total cooking time for Texas Pecan Cake is approximately 1 hour, including prep time and baking time.
Equipment
- 9×13-inch baking pan
- Electric mixer
- Large mixing bowl
- Whisk
- Spatula
- Toothpick
- Wire rack
Serving Suggestions
Serve Texas Pecan Cake warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also delicious with a drizzle of caramel sauce or a sprinkle of powdered sugar.
Variations
If you want to mix things up, try adding a teaspoon of cinnamon or a tablespoon of bourbon to the batter. You can also substitute walnuts or almonds for the pecans.
Substitutions
If you don’t have buttermilk on hand, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
Storage
Store Texas Pecan Cake in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months.
Tips
- Make sure your butter is softened before adding it to the batter. This will ensure a smooth and even texture.
- Be careful not to overmix the batter, as this can result in a tough cake.
- Arrange the pecan halves on top of the batter in a decorative pattern for a beautiful presentation.
Notes
This recipe makes a large cake that can serve a crowd. If you’re serving a smaller group, you can cut the recipe in half and bake it in an 8-inch square pan.
Frequently Asked Questions
Can I use salted butter instead of unsalted?
Yes, but you may need to adjust the amount of salt in the recipe accordingly. Salted butter contains salt, so you may want to reduce the amount of salt called for in the recipe by half.
What’s the best way to chop pecans?
You can chop pecans by hand with a sharp knife, or you can use a food processor. Just be careful not to over-process them, or you’ll end up with pecan butter instead of chopped pecans.
Can I make this recipe gluten-free?
You can try substituting gluten-free flour for the all-purpose flour, but you may need to adjust the amount of liquid in the recipe to compensate for the differences in texture.
Conclusion
With its rich flavor and moist texture, this recipe for Texas Pecan Cake is a must-try for any fan of Southern desserts. It’s easy to make and perfect for any occasion, from casual family dinners to elegant dinner parties. So why not give it a try and see for yourself why this cake is a Southern classic?