Dessertscelebratingsweets5.0
Pecan Pie Cake
This recipe takes everything you love about pecan pie - sticky caramel sauce, buttery pecans, and fragrant vanilla, combined with a moist and tender cake.
👥 10 Servings⏱️ Prep & Cook: 1h⏳ Prep: 25 min🔥 Cook: 35 min👤 Allison Mattina📖 celebratingsweets
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- saucepan
- bowl
- whisk
- spatula
- microwave
📝 Preparation Steps
1
Caramel Pecan Topping:
2
Preheat oven to 350°F with a rack in the center of the oven. Place a piece of parchment paper in the bottom of a 9-inch round cake pan with 2-inch high sides (pan size is important here, don't try to squeeze it into a smaller pan). Lightly grease the pan and set it aside.
3
In a small saucepan, over medium heat, melt the butter. Immediately add brown sugar, heavy cream, maple syrup, and salt. Bring to a simmer, stirring occasionally. Once bubbling throughout, simmer for one full minute, until the sugar is fully dissolved.
4
Pour out about ½ cup caramel sauce and reserve it for serving the cake. Stir chopped pecans into the remaining sauce in the pan. Pour the caramel pecan sauce into the bottom of the prepared pan and gently spread it into an even layer.
5
Cake:
6
Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
(110g) coarsely chopped pecans1 cupbaking powder1 teaspoon
7
In a large bowl, whisk sour cream, eggs, oil, sugar, and vanilla. Add half the flour mixture, whisking until almost combined. Add the milk, whisking until combined, followed by the remaining flour mixture. Tap the whisk on the side of the bowl to remove the excess batter. Stir in the finely chopped pecans with a silicone spatula, scraping the sides and bottom of the bowl as needed.
(110g) coarsely chopped pecans1 cuplarge eggs (room temperature)2
8
Carefully scoop the cake batter into pan, over top of the caramel and pecans. Try not to disturb the caramel mixture underneath. Smooth the batter into an even layer. Bake for ⏱️ 33-38 minutes, until the cake is light golden brown and a toothpick inserted into the cake portion comes out without raw batter on it. Place the pan on a wire rack to cool for ⏱️ 10 minutes - no longer.
9
After ⏱️ 10 minutes, place your serving plate over the cake pan and carefully flip it over, inverting the cake. Remove the pan. Scoop any pecans left in the pan onto the cake. The cake might have a bare spot here or there, just use the pecans from inside the pan or on the sides of the cake to create even coverage. Place the plate on a wire rack and allow it to cool to room temperature before serving.
10
Serving:
11
Serve slices of cake drizzled with the reserved caramel sauce. The sauce will firm up as it cools, gently reheat it in the microwave.
Nutrition Facts
calories
460 kcal
fat Content
30 g
serving Size
1 serving
fiber Content
2 g
sugar Content
29 g
sodium Content
223 mg
protein Content
5 g
trans Fat Content
0.2 g
cholesterol Content
57 mg
carbohydrate Content
45 g
saturated Fat Content
7 g
unsaturated Fat Content
22 g
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