Description
Indulge in the rich and delightful flavors of Delicious Gooey Butter Pecan Cake, a dessert that promises to impress at any gathering. This luscious cake features a gooey, creamy center complemented by a crunchy pecan topping, making it an irresistible treat for any occasion. Whether enjoyed warm with a scoop of ice cream or served at room temperature, each bite captures the essence of home-baked goodness. Perfect for celebrations or simply as a comforting indulgence, this cake is sure to evoke nostalgia and delight your taste buds.
Ingredients
Scale
- 2 tablespoons salted butter
- 1 1/4 cups chopped pecans
- 1/2 cup unsalted butter
- 8 ounces cream cheese, softened
- 1 whole egg
- 1 egg yolk
- 2 1/2 cups icing sugar
- 1 cup plus 2 tablespoons all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 cup granulated sugar (for topping)
- 1 1/2 teaspoons vanilla essence
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a bowl, beat together salted butter and cream cheese until smooth. Add the whole egg and yolk; mix well.
- Gradually incorporate icing sugar, followed by dry ingredients (flour, baking powder, baking soda, and salt) until just combined.
- Fold in the pecans gently.
- Pour batter into the prepared pan and bake for about 25-30 minutes until set but gooey in the center.
- While baking, prepare the topping mixture by combining granulated sugar with browned butter; add the egg and vanilla.
- Pour topping over baked cake and return to oven for an additional 30 minutes until golden brown.
- Allow cooling before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 360
- Sugar: 36g
- Sodium: 260mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: For added flavor, consider lightly toasting the pecans before incorporation. You may substitute pecans with walnuts or almonds for a different nutty profile.