PECAN PIE CAKE
Who doesn’t love a great Pecan Pie?? It’s such a classic… a sweet, buttery, almost caramely flavored filling filled with rich nutty pecans!
INGREDIENTS:
CAKE
FILLING
OTHER
DIRECTIONS:
CAKE
FILLING (CAN BE MADE 1 DAY AHEAD OF TIME)
ASSEMBLY
source:http://www.spendwithpennies.com
Who doesn’t love a great Pecan Pie?? It’s such a classic… a sweet, buttery, almost caramely flavored filling filled with rich nutty pecans!
INGREDIENTS:
CAKE
- 2 cups pecans , chopped
- 3/4 cup butter , softened
- 2 cups white sugar
- 5 eggs , separated
- 1 tablespoon vanilla extract
- 1 cup milk
- 1 tablespoon lemon juice
- 2 cups flour
- 1 1/2 teaspoons baking soda
- 1 cup chopped pecans
- 1/3 cup caramel sauce
- 1/3 cup light cream
FILLING
- 1/2 cup packed brown sugar
- 1/3 cup cornstarch
- 3/4 cup dark corn syrup
- 2 egg yolks
- 1 egg
- 1 1/2 cups light cream
- 2 tablespoons butter
- 1 teaspoon vanilla extract
OTHER
- 2 cups heavy cream
- 3 tablespoons powdered sugar
- additional pecans for decorating (optional)
- Cream for serving
DIRECTIONS:
CAKE
- Preheat oven to 350 degrees.
- Grease three 9″ pans and sprinkle the chopped pecans evenly between the pans.
- Place 1 tablespoon lemon juice in a 1 cup measuring cup and top to 1 cup with milk. Set aside.
- With a mixer on medium, cream together 3/4 cup butter and sugar until light and fluffy. Beat the egg yolks and vanilla.
- In a medium bowl, combine flour and baking soda. Beat flour mixture into butter mixture alternating with soured milk.
- With the mixer on medium-high, beat egg whites until stiff peaks form. Gently fold egg whites and 1 cup of chopped pecans into the butter mixture just until completely combined.
- Divide batter between the 3 prepared pans.
- Bake in the preheated oven for 18-23 minutes, or just until a toothpick comes out clean. Do not over bake. Cool in the pan 5 minutes. Remove from pans onto cooling racks lined with parchment paper.
- Combine caramel sauce & light cream. Brush over each of the warm cakes twice. Cool completely.
FILLING (CAN BE MADE 1 DAY AHEAD OF TIME)
- Combine 1/2 cup brown sugar, cornstarch, egg yolks, egg, light cream and corn syrup in a large saucepan.
- Stir continuously over medium heat until mixture boils. Let boil for 1 minute. Remove from heat and stir in butter and vanilla. Let cool in the pan for about 20 minutes, stirring every 5 minutes. Cool completely.
ASSEMBLY
- Pecan Pie Cake! 3 Layers of delicious pecan crusted cake with an amazing homemade filling and frosted with fresh whipped cream!
- Place one of the cakes on a plate with the pecans facing up. Top with half of the cooled filling. Repeat layers and finally top with the last cake.
- Whip cream and powdered sugar on medium high until stiff peaks form. Frost cake with whipped cream and top with additional pecans if desired.
- Refrigerate at least 2 hours before serving.
- To serve, slice the cake and drizzle each slice with about 2 tablespoons fresh cream before serving.
source:http://www.spendwithpennies.com