Description
Pecan lovers rejoice with this Southern Georgia Pecan Cake, a delightful dessert steeped in rich culinary tradition. Moist layers of nutty goodness and sweet southern charm will transport you to a charming Georgia kitchen, inviting you to savor each delectable bite.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 ml) all-purpose flour
- 3 large eggs
- 1 cup (240 ml) granulated sugar
- 1 cup (240 ml) chopped pecans (toasted)
Wet Ingredients:
- 1/2 cup (120 ml) unsalted butter, softened
- 1/2 cup (120 ml) sour cream
- 1/2 cup (120 ml) whole milk
- 1 teaspoon vanilla extract
Binding and Topping Ingredients:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (240 ml) powdered sugar
- 1/4 cup (60 ml) unsalted butter, softened
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) chopped pecans (for garnish)
Instructions
- Carefully toast chopped pecans in a dry skillet over medium heat for 3-5 minutes until they release a rich, nutty aroma and turn golden brown. Remove from heat and set aside to cool.
- Prepare the oven by heating to 350°F (175°C). Thoroughly grease and flour two 9-inch round cake pans to prevent sticking. Sift together dry ingredients in one bowl, creating a uniform mixture. In a separate large mixing bowl, cream butter and sugar until light and fluffy, ensuring complete incorporation.
- Incorporate eggs individually into the butter mixture, mixing thoroughly after each addition. Blend in vanilla extract for depth of flavor. Gradually fold in dry ingredients, alternating with sour cream and milk to maintain a smooth, consistent batter.
- Gently fold the toasted pecans into the batter, distributing them evenly without overmixing. Divide the batter equally between prepared cake pans, smoothing the tops with a spatula.
- Bake in the preheated oven for 30-35 minutes, rotating pans halfway through to ensure even cooking. Test for doneness by inserting a toothpick into the center – it should come out clean with no wet batter.
- Allow cakes to rest in pans for 10 minutes, then carefully transfer to a wire cooling rack. Let cool completely to room temperature before frosting.
- Prepare the frosting by whipping together powdered sugar, butter, milk, and vanilla until smooth and creamy, achieving a spreadable consistency.
- Once cakes are fully cooled, apply frosting generously between layers and over the entire cake surface. Sprinkle additional chopped pecans on top for a decorative and crunchy finish.
Notes
- Toasting pecans brings out their rich, nutty flavor and adds a delightful crunch to the cake’s texture.
- Ensure butter and eggs are at room temperature for smoother mixing and a more consistent cake batter.
- Avoid overmixing the batter to prevent a tough, dense cake texture; mix just until ingredients are combined.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and add a teaspoon of xanthan gum for better structure.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg