Cake with pecans and caramel from the southern region

by
  • 1 cup of unsalted butter
  • 1 cup of packed brown sugar
  • 1/4 cup of whole milk
  • 3 cups of powdered sugar
  • 1 teaspoon of vanilla extract

Instructions

1. Preheat and Prepare Pans (10 minutes)

    1. Preheat your oven to 350°F (175°C).
    2. Grease and flour three 9-inch round cake pans.

2. Mix the Batter (15 minutes)

  1. In a large bowl, cream together the butter and sugar until light and fluffy.
  2. Add the eggs one at a time, beating well after each addition.
  3. Mix in the vanilla extract.
  4. In another bowl, combine the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Start and end with the flour mixture.
  6. Fold in the chopped pecans.

3. Bake the Cake (25-30 minutes)

  1. Divide the batter evenly among the prepared cake pans.
  2. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

4. Make the Caramel Icing (20 minutes)

  1. In a saucepan, melt the butter over medium heat.
  2. Stir in the brown sugar and milk. Bring to a boil, then remove from heat and let cool for 10 minutes.
  3. Gradually beat in the powdered sugar and vanilla extract until smooth.

5. Assemble the Cake (10 minutes)

  1. Once the cakes are completely cool, spread the caramel icing between the layers, on top, and around the sides of the cake.
  2. If desired, garnish with whole pecans on top.

Nutrition Information

Calories: 550 calories | Servings: 12 servings

Preparation and Cooking Times

Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes

Leave a Comment