Butter Pecan Cake

Lovely cake! I reduced the recipe to “ten servings” (to make it just two layers instead of three). Also, I used half walnuts and that was just fine. It was elegant yet simple and impressed my friends!

 

To all the folks who thought the cake was on the dry side, how are you measuring your flour? Do not dip your cup into the flour….always spoon lightly into the cup, then level the top. Too much flour can make a big difference, even several tablespoons.

 

I adjusted this recipe slightly ….added 1/4 cup vegetable oil, added 1/2 t. baking soda and reduced baking powder to 11/2 teaspoons…and added 1/3 cup sour cream as part of the milk measurement. The resulting cake was so moist, so light, so wonderful. I also salted the pecans which I sautéed in a skillet with the butter. My guests love the salty sweet flavor profile. A huge hit at the restaurant where I work.

From: Stove Top Kisses