Butter Pecan Cake

Yields: 8 servings

Total Time: 1 hour and 20 minutes

Ingredients:

Cake:

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup granulated sugar
• 1 cup brown sugar
• 5 large eggs
• 1 tablespoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup buttermilk
• 2 cups roughly chopped pecans

Glaze:

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 3/4 cup brown sugar
• 2 tablespoons water
• 1 tablespoon pecan extract or vanilla extract
• 1/2 to 2 cups powdered sugar, as needed to achieve desired consistency

Instructions:

1. Preheat your oven to 350º F and lightly grease 1-2 9×5-inch loaf pans with butter or non-stick spray.
2. In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
3. In a large mixing bowl or using a stand mixer, cream together the room temperature butter, granulated sugar, and brown sugar for 3-5 minutes, or until the mixture turns fluffy and light in color.
4. Add the eggs and vanilla extract, beating until fully incorporated. Then, alternate between adding the buttermilk and the flour mixture, starting and ending with the dry ingredients.
5. Once all ingredients are well combined, gently fold in the roughly chopped pecans. Pour the batter into the prepared loaf pan(s).
6. Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean.
7. While the cake is in the oven, prepare the glaze. In a small saucepan over medium heat, combine the room temperature butter, brown sugar, and water. Cook and stir until the mixture reaches a boil. This usually takes about 10 minutes.
8. Remove the saucepan from the heat and stir in the pecan extract or vanilla extract. Gradually whisk in powdered sugar until the glaze reaches your desired consistency.
9. Once the cake is done baking, evenly pour the glaze over it. Allow the glaze to set before serving. Enjoy!