PECAN CAKE WITH COOKIE BUTTER FROSTING
My mom and I bought a jar of cookie butter to try it out, and we fell in love with it. I knew the flavor would go well with maple syrup and pecans, so I came up with this cake. I like to make a pretty design on the top of the cake with pecan halves. -Natalie Larsen, Columbia, Maryland
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 20 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking pan., Place pecans and sugars in a food processor; process until ground. In a large bowl, cream butter and pecan mixture until blended. Add eggs, 1 at a time, beating well after each addition. Beat in syrup and milk. In another bowl, whisk flour, baking powder and salt; gradually add to creamed mixture, beating well., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool completely in pan on a wire rack., In a large bowl, combine all frosting ingredients; beat until smooth. Spread over cake. Refrigerate leftovers.
Nutrition Facts : Calories 363 calories, Fat 21g fat (10g saturated fat), Cholesterol 74mg cholesterol, Sodium 259mg sodium, Carbohydrate 41g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
AUTUMN SPICE CAKE WITH STICKY COCONUT-PECAN ICING
Got this out of Cuisine at Home magazine. When I saw the picture in the magazine I almost licked the page. So I made this for my husbands birthday. I doubled the recipe and made one 2-layered cake and 24 cupcakes so he could take some to work. For the cupcakes I cut the tops off and put some frosting in the center and then on top. So it was kinda like a layered cupcake. I also used my food processor to mix everything. Makes it very quick. Another hint from the book is to use an electric knife to cut the cake. Since the frosting is very sticky. We did that and it worked very good. Looked beautiful. Also came with a recipe for a Sweetened Sour Cream to serve along side this. The cake definately doesn't need it but it tastes really good so why not? My husband said it tastes like spice cake and a pecan pie mixed together.
Provided by JAG0913
Categories Dessert
Time 2h35m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 27
Steps:
- TO MAKE THE CAKE: Preheat oven to 350 degrees; coat two 8" round cake pans with nonstick spray, line with rounds of parchment, then coat with spray again.
- Combine oats, boiling water, buttermilk, and spices in a bowl; let stand for 15 minutes.
- Cream butter with both sugars in a second bowl until well blended, about 3 minutes. Add the eggs and vanilla; beat to incorporate. (I used food processor).
- Blend flour, baking soda, and salt into butter mixture just until combined, then add oat mixture. Divide batter between prepared pans.
- Bake 30-35 minutes, or until a toothpick inserted into the cakes comes out clean.
- Cool on a rack for 10 minutes, then invert the cakes on to the rack, lift off the pans, and peel away the parchment. Cool layers completely before frosting.
- TO MAKE THE FROSTING: Preheat the oven to 350 degrees.
- Toast coconut on a baking sheet until quite dark, 10-12 minutes.
- Toast pecans on a separate baking sheet until brown and fragrant, about 15 minutes.
- Coarsely chop pecans; set aside with coconut.
- Simmer brown sugar, cream, butter, yolks, and salt in saucepan over medium-low heat. Stirring constantly. Cook until mixture thickens, about 8 minutes.
- Take off heat, add rum and vanilla. Cool until warm to the touch, then fold in coconut and pecans.
- Divide icing between the layers, spreading it to the edge. Just frost in between and then the top. Don't worry about sides.
- TO MAKE THE SWEETENED SOUR CREAM: Beat all ingredients to soft peaks in a bowl with a hand mixer. (can be made and chilled up to 1 hour before serving.).
- Serve and enjoy!
Nutrition Facts : Calories 616.2, Fat 34.4, SaturatedFat 19.1, Cholesterol 154.7, Sodium 282.2, Carbohydrate 73.8, Fiber 2.2, Sugar 54.9, Protein 6.2
PECAN SPICE LAYER CAKE WITH CREAM CHEESE FROSTING
Categories Mixer Citrus Dairy Egg Nut Dessert Bake Easter Wedding Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 25
Steps:
- Make cake:
- Put oven rack in middle position and preheat oven to 350°F. Butter and flour cake pans, knocking out excess flour.
- Sift together cake flour, baking powder, baking soda, salt, and spices into a large bowl.
- Beat together butter (1 1/2 sticks) and brown sugar in another bowl with an electric mixer (fitted with paddle attachment if using a stand mixer) at medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low, then add flour mixture and sour cream alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth. Mix in pecans until just combined.
- Spoon batter evenly into pans, smoothing tops, then rap pans once or twice to expel any air bubbles. Bake until pale golden and a wooden pick inserted in center of cakes comes out clean, 30 to 35 minutes. Cool 10 minutes in pans on racks. Run a thin knife around edge of pans, then invert racks over pans and reinvert cakes onto racks to cool completely.
- Make frosting:
- Beat together cream cheese, butter, and zest in a bowl with clean beaters at medium-high speed until fluffy, 1 to 2 minutes. Sift in confectioners sugar and stir with a wooden spoon until just combined, then add lemon juice and beat at medium-high speed until frosting is smooth.
- Assemble and frost cake:
- Halve each cake layer horizontally with a long serrated knife using a gentle sawing motion. Put 1 layer, cut side up, on a cake stand or large plate and spread with about 3/4 cup frosting. Stack remaining cake layers, spreading about 3/4 cup frosting on each layer and ending with top cake layer cut side down. Spread top and side of cake with remaining frosting (about 3 1/2 cups) and coat side of cake with pecans (1 1/3 cups), gently pressing to help them adhere.
SPICED PECAN CAKE WITH PECAN FROSTING
This is a Paul Prudhomme's recipe. I love his recipes and when I went to his restaurant,I loved the food. My husband loves pecans in his baked goods. I will make this cake on Wednesday for his birthday. Don't let the long recipe discourage you,read it through and you'll realize it's not really difficult. I sometimes omit the...
Provided by L D
Categories Cakes
Number Of Ingredients 25
Steps:
- 1. Place the pecans in a large ungreased roasting pan and roast at 425 degrees for 10 minutes, stirring occasionally. In a medium-size bowl combine the brown sugar, cinnamon, and nutmeg. Then mix in the 4 tablespoons butter. Add the roasted pecans to the butter mixture and coat them thoroughly. Return mixture to pan and roast for 10 minutes more, stirring once or twice. Stir in 2 tablespoons vanilla and roast 5 minutes more. Remove from oven and set aside. In large bowl of electric mixer cream the 1 1/2 sticks butter and 1 1/2 cups sugar on high speed until very light and fluffy, about 6 to 8 minutes. In a separate bowl sift together the flour and baking powder. In a third bowl combine the milk and the remaining 2 teaspoons vanilla. Add the flour mixture and milk mixture alternately to the butter mixture, beating on high speed until well blended and scraping the bowl sides between additions. Stir in the pecans. In a separate bowl whip the egg whites on high speed until frothy, about 30 seconds. Add the remaining 1/2 cup sugar and continue beating until mixture is stiff and holds peaks, about 2 minutes. Gently fold egg whites into the batter, a third at a time. Spoon batter into 3 greased and lightly floured 8-inch round cake pans (1 1/2 inches deep). Spread batter so it is slightly lower in the center (since it peaks in the center during cooking). Bake at 350 degrees F until a toothpick inserted near the center comes out clean, about 40 minutes. Let cool 10 minutes, then carefully remove from pans and place on a wire rack; cool thoroughly. Brush glaze over top of each cake layer with a pastry brush, a little at a time, then spread generously with frosting between layers and on top and sides.
- 2. Frosting: Combine the granulated sugar and water in a 1-quart saucepan. Cook over medium heat to 230 degrees F (soft-thread stage), about 15 minutes; do not stir. In a large bowl of an electric mixer beat the egg yolks on high speed just slightly, about 5 seconds. Gradually add the hot syrup and beat until thoroughly cooled, thick, shiny, and very pale, about 10 minutes. (Start at low speed so it won't splash and then go to high speed). If crystallized sugar builds up around the sides of the bowl, don't scrape it into mixture; it will make the frosting lumpy, and you will have plenty of frosting without it. Gradually add the margarine and mix on medium speed until completely blended and very smooth, about 5 minutes. Blend in the powdered sugar and vanilla on low speed until smooth; then add the pecans and beat on high speed until thoroughly mixed and very thick. If frosting is too thick, thin with a little cream, milk, or water. ***It's best to use margarine rather than butter in this frosting because butter tends to melt out of the frosting as the cake sits awhile.
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- Preheat oven to 350°F. Cook 1 cup of the pecans and 1 1/2 tablespoons of the butter in a small skillet over medium, stirring, until toasted, 6 to 8 minutes. Spread pecans on wax paper; cool about 10 minutes.
- Meanwhile, beat remaining 1 cup butter with a heavy-duty stand mixer on medium speed until creamy; gradually add sugar, beating until light and fluffy. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in vanilla.
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- Beat egg whites on medium speed until stiff peaks form; fold one-third of egg whites into batter. Gently fold in remaining beaten egg whites just until blended.
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