Pecans are one of those ingredients that sing of the South to me. Driving through the Mississippi or Arkansas Delta, or rural Tennessee, you see groves of stately pecan trees, sometimes with a home nestled in amongst them. It is an evocative image for this child of the South. Growing up, my aunt and uncle would bring paper grocery sacks full of unshelled pecans when they visited (which to be honest, probably remained in the sacks in the garage until it was past time to get rid them – no one in my immediate family has the patience to shell pecans). I have written about my love for and the ubiquity of seasoned pecans as a snack or a gift, and provided a number of recipes (Slow Cooker Spiced Pecans, Bacon Fried Pecans, Sweet Tea Pecans), but I even like to eat raw pecans – when they are fresh and in season. Fall brings the best pecans, they are meatier and nuttier with no tang of long storage. And you can find them locally in the South at farmers markets and roadside stands. If you can’t, please look for American grown pecans – China is becoming a big producer and these nuts are not as good and suffer from long shipping. Pecans, are after all, America’s only native grown nut.
And then there are desserts. Pecan Pie is a classic of course, and pecans in brownies and cookies are the best. But sometimes the pecan taste takes a back seat. After all, in a chocolate chip cookie the chocolate is the star – the same for brownies. So I wanted to create a pecan forward sweet treat, one that is all about the pecans. This cake is pecan perfect, with a small hint of earthy bourbon which simply intensifies the rich nuttiness of the pecans. As a bonus, the cake is very easy to make, with no complicated frosting or careful layering. The simple buttercream adds sweetness without masking that delicious pecan flavor. Pulse the pecans just until they are powdery – if they start to look pasty or wet, stop immediately. Toss them in the flour mixture to separate any lumps. The pecan meal creates a crumb that is tender, but with a little texture and nuance. I love this a celebratory round cake, but you can make it in a square tin if you prefer.
Ingredients
- For the Cake
1 cup pecan halves
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ cup (1 stick) unsalted butter, softened
½ cup granulated sugar
½ cup light brown sugar, packed
1 Tablespoon bourbon
1 teaspoon vanilla extract
3 eggs
¾ cup whole buttermilk
- For the Buttercream
¼ cup (½ stick) unsalted butter, softened
2 cups confectioners’ sugar, sifted
1 Tablespoon bourbon
2 Tablespoons heavy cream
½ cup chopped pecans
Directions
- For the Cake
- Heat the oven to 350 degrees. Line the bottom of a 9-inch round cake pan with parchment and spray with baking spray.
- Put the pecan halves in the bowl of a food processor (a mini works) and pulse until they are finely ground – stop before they begin to get pasty. Put the flour, baking powder, baking soda and salt in a bowl and stir to combine. Add the ground pecans and toss to coat in the flour, using your fingers to break up any lumps.
- Beat the butter and sugars in the bowl of a stand mixer until light and fluffy. Add the bourbon and vanilla and beat to combine. Add the eggs, one at a time, beating well after each addition and scraping the sides of the bowl as needed. Add the flour/pecan mixture in three additions, alternating with the buttermilk, and beating well after each addition, scraping down the sides of the bowl. Turn the mixer to high and beat for 10 seconds. Scrape the batter into the prepared pan and spread out evenly. Bang the pan on the counter once to to even out the batter and prevent bubbles. Cook for 30 – 35 minutes until browned and a tester inserted in the center comes out clean. Cool completely before frosting.
- For the Buttercream
- Beat the butter, confectioners’ sugar, bourbon and heavy cream in the bowl of a stand mixer fitted with the whisk until smooth and fluffy. Turn the cake out onto a platter, then spread the frosting evenly over the top. Sprinkle the chopped pecans on top.
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