Pecan Pie

Malzemeler

Pecan Caramel Topping

1 1/2 cup chopped pecans 150 grams

6 tbsp unsalted butter 85 grams

1/3 cup maple syrup 78 ml

1/2 cup brown sugar 110 grams

2 tbsp corn syrup optional

1/4 tsp salt

1/2 tsp vanilla extract

Pecan Pie Cake Batter

2 cups all-purpose flour 255 grams

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 tsp cinnamon powder

1/2 tsp grated nutmeg

1 cup unsalted butter 226 grams

1 cup granulated sugar 200 grams

1/4 cup brown sugar 55 grams

3 large eggs room temperature

1/2 tbsp vanilla extract

1/2 cup buttermilk

1/2 cup chopped pecans 50 grams

Yöntemler

Pecan Caramel Topping

Grease a 9”x2.5” round cake pan with oil. Line the sides and the bottom of the pan with parchment paper, and grease the paper. Set it aside.

In a medium saucepan, mix the butter, maple syrup, brown sugar, corn syrup if using, and salt.

Bring the mixture to a boil over medium heat, and let it simmer for about 3 minutes. Add the vanilla and mix to combine.

Remove the caramel from the heat and pour on the bottom of the prepared pan.

Scatter the chopped pecans on top of the caramel on an even layer. Set it aside.

Pecan Pie Cake Batter

Pre-heat the oven to 350ºF.

In a bowl mix together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk to combine and set aside.

In a large mixing bowl or in the bowl of a stand mixer, beat the butter for one minute. Add the granulated and brown sugar, and beat on medium-high speed for 2 more minutes.

Add the eggs, one at a time, stirring until completely incorporated before adding the next egg. Also make sure to scrape the sides and the bottom of the bowl in between additions.

Add the vanilla and stir to combine.

Add half of the flour mixture to the bowl and stir on low.

Pour the buttermilk in and stir.

Add the remaining dry ingredient mixture and stir until incorporated.

Once the batter is smooth, add the pecans and fold gently until combined.

Pour the batter over the pecan caramel topping on the bottom of the pan. Spread with a spatula until smooth.

Bake the cake in the oven for about 40 to 50 minutes, or until a toothpick comes out clean when inserted in the cake. Please note it can take longer to bake the cake. Read the notes below for more baking tips.

Let the cake cool down for about 15 minutes, then flip it upside down onto a plate.

Allow for it to cool down completely before slicing and serving.

Notlar

Cake pan size: This recipe is designed for a 9”x2.5” round cake pan. Using a smaller or deeper pan will require a longer bake time and may lead to uneven baking.

Corn syrup: The corn syrup is optional, it helps to stabilize the caramel and doesn’t let it become too hard. But it’s not necessary, I have successfully made this recipe without it.

Maple Syrup: You can substitute the maple syrup for honey if you don’t have any maple syrup.

Parchment paper: Make sure to line the bottom and sides of the pan with parchment paper to prevent sticking.

Baking tips:

Use an Oven Thermometer: Oven temperatures can vary, so it’s best to use an oven thermometer to ensure your oven is accurately preheated to 350°F. Most ovens are not entirely accurate in their temperature display. Ovens often run hotter or cooler than the set temperature, sometimes by as much as 25-50°F, which can significantly impact baking results. This inaccuracy can lead to an underbaked or unevenly baked cake, especially with recipes that have thicker batters. Placing an oven thermometer inside your oven before preheating allows you to verify and adjust the temperature as needed, giving you consistent and reliable results every time. This simple tool can make a big difference in ensuring your cake bakes through perfectly without over-browning or under-baking.

Check Doneness in Multiple Spots: Insert a skewer or long toothpick into several areas of the cake, especially the center. It should come out clean or with only a few crumbs. If batter is present, continue baking in 5-10 minute increments, checking each time.

Cover with Foil if Browning Quickly: If the top of the cake is browning before the center is fully baked, tent it loosely with foil to prevent over-browning while allowing the middle to finish baking.