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Showing posts from January, 2014

Pecan Cream Cake

This recipe is slightly adapted from the one featured in the November '13 issue of SAVEUR Magazine. A real Southern gem. The taste of the toasted pecans on top really comes through. 





CAKE
8 tablespoons unsalted butter, softened
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 cup vegetable shortening (I used canola oil)
2 cups sugar
5 eggs, separated
1 cup shredded unsweetened coconut
1 cup finely chopped pecans
(extra flour and butter for the pans)

FROSTING
8 oz. cream cheese, softened
4 tablespoons  unsalted butter, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
1/4 cup chopped pecans, toasted

DIRECTIONS
Heat oven at 350°. Butter and flour three 8" cake pans.
Whisk flour, baking soda and salt in a bowl. Whisk buttermilk and vanilla in another bowl.
Cream butter, shortening and sugar in the bowl of a stand mixer fitted with a paddle attachment until fluffy, 2 to 3 minutes. Add egg yolks, one at a time, beating we…