Description
This Delicious Gooey Butter Pecan Cake features a buttery, slightly crisp top with a rich and gooey center studded with toasted pecans. Perfect for brunches, holidays, or any special occasion, this vegetarian American dessert offers a delightful combination of textures and nutty flavors, creating an inviting treat that’s both comforting and indulgent.
Ingredients
Scale
Pan Preparation
- 2 tablespoons salted butter (for pan and optional topping)
Cake Batter
- 1 1/4 cups chopped pecans (toast briefly for better aroma)
- 1/2 cup unsalted butter, softened
- 8 ounces cream cheese, softened to room temperature
- 1 whole egg
- 1 egg yolk
- 2 1/2 cups icing (confectioners’) sugar
- 1 cup plus 2 tablespoons all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup buttermilk (room temperature)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with the 2 tablespoons of salted butter to ensure the cake doesn’t stick and to add extra flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together 1 cup plus 2 tablespoons all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and a pinch of salt. Set aside this dry mixture for later use.
- Cream Butter and Sugar: Using an electric mixer, beat 1/2 cup of softened unsalted butter and 3/4 cup granulated sugar until the mixture is light and fluffy, which should take about 2 to 3 minutes.
- Add Cream Cheese and Eggs: Incorporate the 8 ounces of softened cream cheese into the butter and sugar mixture, beating until smooth. Then mix in 1 whole egg and 1 egg yolk until fully combined.
- Combine Dry Ingredients and Batter: Gradually add the prepared dry ingredients to the wet mix, mixing on low speed until just combined. Be careful not to overmix to maintain a tender texture.
- Fold in Toasted Pecans: Gently fold in the 1 1/4 cups chopped toasted pecans using a spatula to ensure even distribution throughout the batter.
- Pour and Smooth Batter: Pour the batter into the greased baking pan, smoothing the top evenly with a spatula for uniform baking.
- Bake: Bake in the preheated oven for about 60 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool and Serve: Allow the cake to cool in the pan. Serve warm or at room temperature for the best gooey texture and flavor experience.
Notes
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant.
- Ensure the cream cheese and butter are softened to room temperature for smoother mixing.
- Do not overmix the batter after adding the dry ingredients to keep the cake tender.
- The cake is best enjoyed the day it is made but can be stored covered at room temperature for up to 2 days.
- For an extra buttery topping, you can melt additional salted butter and brush on top right after baking.
