Southern Pecan Caramel Cake
When you think of Southern cuisine, images of hearty, comforting, and indulgent dishes come to mind. From the savory to the sweet, Southern cooking is a celebration of rich flavors and time-honored traditions. Among the many delightful desserts the South has to offer, the Southern Pecan Caramel Cake stands out as a true testament to the region’s love for all things decadent and delicious.
Imagine sinking your fork into a slice of cake that is not only moist and buttery but also brimming with the distinct, nutty flavor of toasted pecans. Each bite offers a symphony of textures and tastes, starting with the soft, tender crumb of the cake and ending with the crunchy, slightly caramelized pecans that provide a delightful contrast. The cake’s allure doesn’t stop there; it’s generously slathered with a rich, creamy caramel frosting that perfectly balances the sweetness with a touch of buttery goodness. This frosting, often homemade, elevates the cake to a level of indulgence that is hard to resist.
The Southern Pecan Caramel Cake is more than just a dessert; it’s a piece of Southern heritage. The use of pecans, a staple in Southern kitchens, speaks to the region’s agricultural abundance and culinary ingenuity. Pecans, native to the American South, are prized for their unique flavor and versatility in both sweet and savory dishes. When incorporated into a cake, they add a depth of flavor that is unmistakably Southern.
Ingredients
Cake:
2 1/2 cups all-purpose flour
2 cups granulated sugar
1 cup unsalted butter, at room temperature
1 cup whole milk
4 large eggs
2 teaspoons vanilla extract
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
Caramel Icing:
1 cup unsalted butter
1 cup packed brown sugar
1/4 cup whole milk
3 cups powdered sugar
1 teaspoon vanilla extract
Instructions
Cake Preparation:
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In another bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the milk, beginning and ending with the flour mixture. Stir in the chopped pecans.
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