Few desserts offer the warm, comforting flavors of a perfectly baked cake with a pecan topping. The combination of soft, moist cake and the crunchy, caramelized pecans creates a delightful contrast in texture and taste. Whether you’re making it for a family gathering, a holiday party, or simply craving a sweet treat, this cake is sure to be a hit.
Pecans add a rich, nutty flavor that pairs beautifully with brown sugar, butter, and spices. This cake recipe is easy to follow, and the pecan topping takes it to the next level, offering a delicious, homemade dessert that feels decadent and luxurious.
Let’s get started with this mouthwatering cake with pecan topping recipe!
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup milk
For the Pecan Topping:
- 1 cup chopped pecans
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter (melted)
- 1/2 teaspoon ground cinnamon (optional)
- 2 tablespoons heavy cream or milk
- Pinch of salt
Steps
1. Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and milk. Start and end with the flour mixture. Mix until just combined, being careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
2. Prepare the Pecan Topping:
- In a small bowl, combine the chopped pecans, brown sugar, melted butter, cinnamon (if using), cream, and a pinch of salt. Stir until all ingredients are well mixed and the pecans are coated in the sugary mixture.
- Spread the pecan topping evenly over the cake batter.
3. Bake the Cake:
- Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Check the cake around the 25-minute mark to ensure the pecan topping isn’t over-browning. If necessary, cover the top loosely with aluminum foil for the remaining baking time.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Variations
- Maple Pecan Topping: Replace the brown sugar with maple syrup for a rich, sweet topping with deep flavor. Add a dash of maple extract to the cake batter for extra maple goodness.
- Spiced Pecan Cake: Add ground spices like nutmeg, cloves, or ginger to the cake batter for a warming, spiced flavor that pairs beautifully with the pecan topping.
- Pecan Caramel Drizzle: Make a caramel sauce to drizzle over the cake and topping for an extra decadent treat. Combine sugar, cream, and butter in a saucepan and cook until thick and golden brown. Drizzle over the cake once it has cooled.
- Chocolate Pecan Cake: Add chocolate chips to the cake batter for a rich chocolate flavor that complements the nutty pecans. You can also drizzle melted chocolate over the baked cake for a fancy touch.
Tips
- Don’t Overmix the Batter: When combining the wet and dry ingredients, mix until just incorporated. Overmixing can result in a dense, tough cake.
- Use Fresh Pecans: Fresh pecans will give you the best flavor and crunch. Stale pecans can have a bitter taste and affect the overall flavor of the cake.
- Serve Warm: This cake is best served warm, straight from the oven. You can also reheat individual slices in the microwave for about 10-15 seconds to bring back that fresh-from-the-oven warmth.
- Make It Ahead: This cake can be made a day in advance. Store it at room temperature, covered, and serve the next day. The flavors often deepen overnight, making it even more delicious.
- Add Whipped Cream or Ice Cream: To make this dessert extra special, serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
This cake with pecan topping is the perfect combination of moist cake and crunchy, sweet pecan topping. It’s simple enough for a weekday dessert but elegant enough for special occasions. The buttery pecans, combined with the tender cake, create a delightful dessert that your friends and family will love. Whether served warm with a cup of coffee or as a festive holiday treat, this cake is sure to impress.
Feel free to experiment with the variations or stick to the classic recipe – either way, you’ll have a delicious and satisfying dessert on your hands. Enjoy!
Frequently Asked Questions (FAQs)
1. Can I use a different type of nut for the topping?
Yes, you can substitute pecans with other nuts like walnuts, almonds, or hazelnuts. Each nut will provide a slightly different flavor and texture, so feel free to experiment based on your preference.
2. Can I make this cake gluten-free?
Yes, you can use a gluten-free all-purpose flour blend in place of regular flour. Make sure to choose a blend that contains xanthan gum or another binding agent to help the cake rise and maintain its texture.
3. How should I store leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate the cake for up to 5 days. Just make sure to let the cake come to room temperature before serving or warm it up slightly.
4. Can I freeze this cake?
Yes, this cake freezes well. Once it has completely cooled, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. To thaw, place it in the refrigerator overnight and bring it to room temperature before serving.
5. Can I use light brown sugar instead of dark brown sugar?
Yes, you can substitute light brown sugar for dark brown sugar. Dark brown sugar will give the topping a richer, deeper molasses flavor, but light brown sugar will work just as well.
