Description
This Brown Butter Pecan Cake combines the rich, nutty flavor of brown butter with crunchy pecans for a moist and irresistible dessert perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs (room temperature)
- 2 cups all-purpose flour (sifted)
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup toasted pecans
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Brown the Butter: In a medium saucepan, melt the unsalted butter over medium heat, stirring frequently until it turns golden brown and has a nutty aroma (about 5-7 minutes). Allow it to cool slightly.
- Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, and eggs until smooth. Add in the browned butter and vanilla extract; mix well until combined.
- Combine Dry Ingredients: In another bowl, whisk together the sifted flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients until just combined; be careful not to overmix.
- Fold in Pecans: Gently fold in the toasted pecans, reserving some for topping if desired.
- Bake: Pour the batter into the prepared pan and bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean. Let it cool before serving.
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 330
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Ensure your butter is properly browned for maximum flavor depth. For added variety, substitute pecans with walnuts or almonds. Store leftovers in an airtight container at room temperature for up to three days.