As most people know, Texans are more than a little proud of their state and the many iconic symbols that represent it so well. The Lone Star on the flag, Bluebonnets in the Spring, Longhorn cattle, Country music and of course, Pecans, the fruit of the official state tree. Pecans are versatile and are staples in many recipes from providing some texture in Salads to Pecan Sandies, Turtles, and Pralines but in my book, nothing tops a classic Pecan Pie.
If you’ve been following along my other dessert adventures you know I like two things; Combining desserts that are traditionally enjoyed separately and figuring out how to add some flare to something familiar to push it over the top. The Pecan Pie Cake below hit both of those for me as it’s unique and interesting from every angle and delicious as well.
The cake is a four-layered Butter Pecan cake frosted with Cinnamon Cream Cheese frosting. With the goal of blending pie and cake I had to find ways to incorporate elements of a classic Pecan pie. So, when viewed from the top, you might think it was a Pecan Pie decorated with a little frosting and Pecans. When viewed from the side it looks like a layered cake covered with Fall leaves.
The leaves were one of the challenging things in the design, but honestly proved to be fairly straightforward. I rolled out store-bought pie crust and cut out leave shapes using a cookie cutter. I used a tooth pick to etch some veins into the leaves and then baked them until they were brown. When they were finished, I glued them onto the side of the cake with some frosting making sure to overlap them to give the effect of a pile of fall leaves.
Making this cake was so much fun and ended up giving me a little slice of home (pun intended).
As always, I hope this post inspires you to live beautahfully no matter where you call home.
Recipe & Instructions
- 1 Cup Pecan chopped into small bits (I used a food processor)
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tbl vanilla extract
- 1 1/2 cup buttermilk
Preheat oven to 350 degrees. Butter and flour 3 9-inch round pans or and 11×14 rectangular pan
In a mixing bowl whisk together flour, baking powder, baking soda and salt and set aside. In a mixing bowl whip together butter and sugar until very pale and fluffy. Mix in eggs one at a time adding in vanilla with last egg.Add 1/3 of the flour mixture to the butter mixture and mix on low speed just until combined, then add in 1/2 of the buttermilk and mix just until combined then repeat process once more. Finish by mixing in remaining 1/3 of the flour mixture and mix just until nearly combined then remove bowl from stand mixer and fold in pecans (fold batter until there’s not longer streaks in the batter). Divide batter evenly among prepared baking pans. Bake in preheated oven 23 – 28 minutes until toothpick inserted into center of cake comes out clean. Remove from oven and cool in cake pans 10 minutes, then run a knife around edges of cake to ensure the are loosened and invert onto wire racks to cool completely.
Pecan Pie Filling
- 1 Cup Sugar
- 2/3 cup light corn syrup
- 1/3 cup butter (melted
- 2 eggs
- 1 1/2 cup pecans
- 1 tbl vanilla
- 1/4 cup heavy cream
- In a medium saucepan combine sugar,corn syrup, melted butter, pecans and eggs. bring to a boil and then simmer for 5-7 mins
- Once simmered add vanilla and heavy cream
- Fully chill before layering it in the cake
Cream Cheese Frosting
- 4 sticks butter, nearly at room temperature
- 4 oz cream cheese , nearly at room temperature
- 1 tsp vanilla extract
- 1 bag of powdered sugar
- 1/4 tsp almond extract
- 1/2 cup brown sugar
- 1 tbl cinnamon
- In an electric mixer, Cream the butter and cream cheese together
- Add brown sugar, cinnamon, vanilla and almond extracts and combine until fluffy
- Slowly add powdered sugar until all is combined and beat the frosting until light and fluffy (nice spreadable consistency)
Once cool, layer cakes with the pecan filling and frost with cream cheese frosting. You can make leaf cut outs with store bought pie crust and then adhere them up and down the cake with frosting. Top with more pecan filling and frosting rosettes.