Butter Pecan Cake with Buttercream Maple (Pecan) Frosting

A crisp fall day. The smell of pumpkins and leaves in the air. And chilly. You can smell that too. Just enough to walk a little brisk or to throw on a scarf and where you pull your boots out. Whether Fall has just begun or it’s full in swing and you’re looking for a dessert for Thanksgiving or Christmas this Butter Pecan cake with a Buttercream Maple Frosting always tugs at my heart strings. It makes me want to lick the bowls (yes, plural) and sniff the air washing down the hallway; or sneak into the kitchen to see how much time is left only to hear my mom yell: “don’t walk too hard”! Geesh, you’d think she was making a pound cake … because I learned not to walk hard when they were cooking (the hard way I might add *ouch*). I do this in a variety of ways – let me say that before I keep going and put a recipe out there. It really depends on the audience. I will sometimes omit or put only a few pecans into the cake itself and use more on the icing. If I am making a few and I know one will be for kids I may skip the pecans altogether (both). If it’s for the elders in the family and siblings/cousins and such then it’s made as is. If it’s me and my kids I tend to find a happy compromise and I always keep some of the icing without pecans as the want of having it with or without will vary as wildly as my daughter’s attitude on any given day (oh, who am I kidding – hour)! Do what works best for you and your family. Just remember: no matter how you make it that it’s delicious. Uhmhmm, really, I kid you not (hold on, my mouth is full). Sorry, I was taught to not speak with my mouth full. Better yet let me just share the recipe with you and you decide.

 

 

 

 

 

 

 

Butter Pecan Cake Ingredients:
2 cups chopped pecans (optional)
1 cup = 2 sticks butter (softened) plus 2 to 3 Tablespoons butter (melted)
1 cup milk (whole)
2 cups sugar (granulated)
4 eggs (large)
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

1  Preheat Oven to 350.

2  Grease/flour your pan(s) – I chose to use a bundt on this occasion as it is the favorite style of my kids and easy to cut in perfect sizes for them. Normally I will do two pans (sometimes 3) either 8 or 9 inch depending on how many tiers and people I’m expecting.

3  Take 2 to 3 Tablespoons of butter and melt in skillet over medium heat. Once melted add chopped pecans (if using). Toast pecans for 5 to 7 minutes. Remove from heat and set aside to cool.

4  Sift flour, baking powder, and salt.

5  In a mixing bowl cream butter and sugar until light and fluffy. If using a hand mixer (I have a strong one) I use the notch before high and cream/mix well.

6  Turn the speed down to medium and add eggs one at a time blending well then turning up again to beat well then down to medium until all four eggs beaten and mixed well.

7  Turn speed to almost low and alternate adding in the dry flour mix, vanilla extract and milk. You should start with dry and end with dry.

8  Once all ingredients have been added turn mixer up to make sure all mixed well.

9  If using pecans fold into batter.

10  Pour batter into pan(s).

11  Bake for 30 to 39 minutes (depending on pan(s) used). If unsure do the toothpick test.

12  Remove pan(s) from heat. Cool.

13  Once cool either transfer to wire racks (round pans) or to a plate to continue cooling.

Buttercream Maple Pecan Frosting:

 

 

 

 

 

3/4 cup chopped pecans (toasted/optional)
1/3 cup all-purpose flour
1 cup sugar (granulated)
1 cup milk (whole)
1 cup = 2 sticks butter (softened)
1/2 teaspoon maple extract (you can substitute pure vanilla extract “clear” if you’re not using pecans or don’t care for maple)
salt (to taste/pinch and tad more if using unsalted vs salted creamed butter)
Saran Wrap

1  Combine flour, sugar and salt in saucepan (medium sized).

2  Whisk together until blended.

3  Add milk and whisk until combined.

4  Over low-heat, whisking continuously, allow the mixture to come to a boil. Only allow to bubble one to two minutes and promptly remove from heat – all while still whisking continuously.

5  Pour straight-away into large, thin bowl or plate with sides and cover immediately with saran wrap and pressing saran wrap onto what is now the consistency of pudding so that no skin will form over. Cool completely at room temperature.

6  After the batter/pudding mix (buttercream frosting) has cooled completely take your softened butter and beat with hand mixer until light/fluffy.

7  Add the thickened almost glue/paste-like cooled milk/sugar/pudding (buttercream frosting) mixture in with the butter by ‘glops’ at a time (tablespoon size or serving spoon size) and beat with mixer directly after each ‘glop’.

8  Once all frosting is added continue mixing for 2 to 3 minutes until frosting is smooth, creamy and thick.

9  Add the maple extract and quickly combine/mix well.

10  Stir well (scraping edges) with spatula; then fold in pecans if using.

11  Use immediately to frost your cake. [You can keep in the fridge for up to 5 days or even store in the freezer in a well-sealed ziplock fresh bag or similar for up to 2 months (when ready to use make sure you allow frosting to thaw in the fridge night before/overnight and then sit it out 30 minutes to an hour before use to reach room temperature; stir well before use – do not stir before only at end of these steps). I used the frosting fresh and we ate directly after all the yummy buttercream maple pecan frosting was put on the butter pecan cake! OH.MY.GOODNESS

Oh yum, right?! Enjoy!

 

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