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Before you jump to Layered Butter Pecan Cake recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
Healthy eating is nowadays much more popular than in the past and rightfully so. Poor diet is a contributing factor in health problems such as heart disease and high blood pressure which can place a drain on the economy. Although we’re always being advised to follow healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not healthy for us. It is likely that a lot of people assume it will take so much effort to eat a healthy diet or that they have to make a large scale change to the way they live. In reality, though, simply making a couple of small changes can positively affect everyday eating habits.
You can make similar modifications with the oils that you use for cooking your food. For example, monounsaturated fat such as olive oil can help counter the bad cholesterol in your diet. It also is a good source of vitamin E which is great for your skin, among other things. It could be that you already feel that you eat fruit and leafy greens but it can be worthwhile considering how fresh these are depending on where you purchase these. If you decide to eat organic foods, you can avoid the problem of consuming crops that may have been sprayed with deadly pesticides. Finding a local supplier of fresh produce will give you the option of consuming foods that still have almost all of the nutrients which are typically lost when produce has been kept in storage before selling it.
As you can see, it’s not difficult to begin integrating healthy eating into your daily routine.
We hope you got benefit from reading it, now let’s go back to layered butter pecan cake recipe. You can have layered butter pecan cake using 19 ingredients and 10 steps. Here is how you achieve it.
The ingredients needed to cook Layered Butter Pecan Cake:
- Prepare 2 cups Pecans chopped
- Use 3 Tbsp unsalted butter diced into 3 pieces
- Take 3 cups all-purpose flour
- Get 2 teaspoons baking powder
- Prepare 1/2 teaspoon baking soda
- Use 1/2 teaspoon salt
- Provide 1 cup softened unsalted butter
- Provide 1 3/4 cup sugar
- Prepare 4 large eggs
- Use 1 1/2 teaspoon vanilla extract
- Take 1 teaspoon almond extract
- Use 1 cup buttermilk
- Get 1/2 cup whole milk
- Prepare Cream cheese icing
- Take 1 cup room temp butter
- Use 12 ounces room temp cream cheese
- Provide 1 teaspoon vanilla extract
- You need 5 cups powdered sugar
- Get 1/2 cup chopped pecans for topping
Instructions to make Layered Butter Pecan Cake:
- Preheat oven to 350 degrees. Butter and line 3 9-inch round cake pans with parchment paper, butter parchment paper and lightly dust pans with flour
- Melt 3 Tbsp butter in a skillet over medium heat. Once melted add pecans and cook until slightly browned, tossing frequently, about 4 minutes. Pour and spread onto a sheet of parchment paper or a baking sheet. Set aside and allow to cool.
- Stir together buttermilk and milk, set aside.
- In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and sugar until fluffy. Mix in eggs one at a time adding in vanilla and almond extract with last egg.
- Mix in flour alternating with milk mixture: Add 1/3 of the flour mixture to the butter mixture and mix on low speed just until combined, then add in 1/2 of the buttermilk mixture and mix just until combined then repeat process once more. Finish by mixing in remaining 1/3 of the flour mixture and mix just until nearly combined.
- Fold in pecans: Remove bowl from stand mixer and fold in pecans (fold batter until there's not longer streaks in the batter). Divide batter evenly among prepared baking pans.
- Bake until set: Bake in preheated oven 23 - 28 minutes until toothpick inserted into center of cake comes out clean. Remove from oven and cool in cake pans 10 minutes.
- Let cake cool completely on wire rack: Run a knife around edges of cake to ensure the are loosened and invert onto wire racks to cool completely. Once cool frost with cream cheese frosting and top with pecans.
- For the cream cheese frosting: In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and cream cheese until smooth. Mix in vanilla and powdered sugar and blend until smooth and fluffy.
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