Caramel Butter Pecan Cake |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 12 |
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My mom found this recipe in Southern Living about 20 years ago. She only made it once at Christmas but the taste was unforgettable. Ingredients:
1 cup butter-salted or unsalted |
2 cups sugar |
4 eggs |
3 cups sifted cake flour |
2 1/2 teaspoon baking powder |
1 cup milk |
1 teaspoon almond extract |
1 teaspoon vanilla extract |
1 cup chopped pecans-toasted |
caramel filling |
3 cups sugar-divided |
3/4 cup milk |
1 egg-beaten |
pinch of salt |
1/2 cup butter-cut in chunks |
butter cream frosting |
1/3 cup butter-softened |
3 cups powedered sugar |
2-3 tablespoons half-and-half |
1/2 teaspoon vanilla extract |
Directions:
1. Cake:
2. In a large mixing bowl,cream butter and sugar together with an electric mixer until fluffy.
3. Add eggs one at a time,beating well after each addition.
4. Combine flour,baking powder, and salt. Add to creamed mixture alternately with milk,beginning and ending with flour. Mix well after each addition.
5. Stir in extracts.
6. Pour batter into three greased and floured 9 round cake pans.
7. Bake at 350 for 30 minutes or until inserted toothpick comes out clean.
8. Cool in pans for 10 minutes then turn out onto wire cooling rack.
9. Cool completely.
10. Filling:
11. Sprinkle 1/2 cup of sugar into a large,heavy saucepan. Place over medium heat and cook,stirring constantly,until sugar melts and syrup turns light brown.
12. Combine remaining sugar,milk,egg,and salt. Stir in butter.
13. Stir mixture into carmelized sugar. Mixture will lump up at first but will smooth out as it cooks.
14. Cook over medium heat,stirring constantly,until mixture reaches 230 degrees. About 15-20 minutes.
15. Cool 5 minutes then beat until mixture reaches spreading consistency.
16. Spread over top and between cake layers. Do not frost sides.
17. Frosting:
18. Cream butter at medium speed.
19. Gradually add sugar alternately with half-and-half.
20. Beat until light and fluffy. Stir in vanilla
21. Frost sides of cake.
22. Press toasted pecans into frosting.
23. Suggestion:
24. Garnish top with pecan halves and butterscotch morsels.
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