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Southern Butter Pecan Cake

Source of Recipe


Southern Lady, Holidays 2008



List of Ingredients



• 1 cup butter, softened
  
• 1 cup sugar
  
• 1 cup firmly packed dark brown sugar
  
• 1 tsp vanilla extract
  
• 6 large eggs
  
• 2½ cups all-purpose flour
  
• 1 tsp baking powder
  
• 1 tsp baking soda
  
• ¼ tsp salt
  
• 1 cup sour cream
  
• .
  
• Butter Pecan Frosting (recipe follows)
  
• Garnish: 1 (5-ounce) package glazed pecans
  






Instructions



1. Preheat oven to 350° F. Grease and flour three 9-inch round cake pans.
   In a large bowl, beat butter and sugars at medium speed with an electric mixer until creamy. Add vanilla, beating to combine. Add eggs, one at a time, beating well after each addition.
   
   
2. In a medium bowl, sift together flour, baking powder, baking soda and salt. Gradually add flour mixture to butter mixture, alternately with sour cream, beginning and ending with flour mixture. Spoon batter into prepared pans. Bake for 15 to 17 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes.
   
   
3. Remove cake from pans and let cool completely on wire racks. Spread Butter Pecan Frosting between layers and on top and sides of cake. Garnish with glazed pecans, if desired.
   
   Makes one 3-layer cake.
   
   ............
   
   BUTTER PECAN FROSTING
   
   • ½ cup firmly packed dark brown sugar
   • ¼ cup heavy whipping cream
   • ½ cup plus 2 tablespoons butter, softened, divided
   • 1 (8-ounce) package cream cheese, softened
   • ¼ tsp vanilla extract
   • 5 cups confectioners' sugar, sifted
   • 2 cups chopped, toasted pecans *
   
   In a small saucepan, combine brown sugar, cream, and 2 tablespoons butter over medium heat. Cook for 3 to 4 minutes, stirring constantly, until sugar is dissolved. Cool completely.
   
   In a large bowl, beat cream cheese and remaining ½ cup butter at medium speed with an electric mixer until smooth. Add brown sugar mixture and vanilla extract, beating until combined. Gradually beat in confectioners' sugar until smooth. Add pecans, beating to mix well.
   
   Makes 5½ cups.
   
   






Final Comments


* The pecans in the frosting tend to pull crumbs off the cake layers, so try preparing them a day or two ahead and freezing them. This will make spreading the frosting much easier.