Butter Pecan Cake

Serving: 20-24 Preparation Time: 40 minutes

INGREDIENTS Cake:

• 2 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 cups pecans, roughly chopped
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup milk
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1/4 teaspoon salt Glaze:
• 1 cup (2 sticks) unsalted butter, melted
• 1/2 cup heavy cream
• 2 cups powdered sugar
• 1 cup packed brown sugar
• 2 teaspoons vanilla extract
• Pecans, optional for garnish

PREPARATION

1. Preheat the oven to 400°F and lightly grease a large sheet cake pan with butter or non-stick spray.
2. In a medium bowl, sift together the flour, baking powder, and salt, then set aside.
3. In a large bowl or mixer, cream together the butter, granulated sugar, and brown sugar for 3-4 minutes, or until light and fluffy.
4. Beat in the eggs one at a time, waiting until each is fully incorporated before adding the next, then mix in the vanilla extract.
5. Gradually alternate between mixing in the dry ingredients and the milk, starting and ending with the dry ingredients. Be cautious not to overmix.
6. If desired, fold in the chopped pecans.
7. Pour the batter into the prepared cake pan and place it in the oven. Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool for 10 minutes.
8. While the cake is cooling, prepare the frosting. Combine the melted butter, heavy cream, and brown sugar in a medium saucepan over medium-high heat. Whisk until well combined and bring to a boil. Stir in the vanilla extract and remove from heat.
9. Add the powdered sugar and whisk until smooth, then pour the frosting over the cooling cake. Optionally, fold pecans into the frosting before pouring it over the cake or sprinkle them over the top.