Honey Pecan Cake

By • April 14, 2014 • 4 Comments



Author Notes: Recently my mother in law gave me some nice Texas pecans, and my neighbor gave me two quarts of local honey - one a deep molasses color with a rich almost caramel flavor, and another golden amber toned honey that tastes of flowers. That is the one I used for this cake.aargersi

Serves 1 9" cake

  • 1.5 cups pecans (divided)
  • 1 cup AP flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt (plus a big pinch)
  • 1/2 cup unsalter butter plus 2 tbs - room temp
  • 1/2 cup sugar
  • 1/2 cup honey (divided)
  • 1 teaspoon vanilla
  • 3 eggs - separated
  • 1/2 cup buttermilk
  1. Heat the oven to 350. Butter or spray a 9" round pan then line it with parchment. Place it on a baking sheet. Trust me.
  2. Melt 2 tbs butter, 1/4 c honey and a pinch of salt together. Pour this mixture into the pan then sprinkle in 1 cup of pecans. You can be OCD and flip them all the same way. Or not.
  3. Grind the remaining pecans into flour thusly: http://food52.com/blog/9162-how-to-make-your-own-nut-flours-without-making-nut-butter
  4. Whisk the dry ingredients (including the ground pecans but except the sugar)together. Whisk the egg whites until peaks form.
  5. Beat the butter and sugar together in a bowl large enough to hold everything until it is light and fluffy. Beat in the egg yolk, then the honey, vanilla, and buttermilk. Now stir in the dry ingredients, then gently fold in the egg white, deflating as little as possible. Gently spoon the batter into the pan - if you start at the edges the pecans are less likely to run up the edges.
  6. Bake for 35-40 minutes until a tester comes out clean. Cool for a few minutes then flip onto your serving platter. Admire. This cake is great same day and also pretty darn good for breakfast the next morning.
  7. Just a note - you are going to think that your cake pan and baking sheet are completely destroyed by burnt honey. They aren't. Just soak them a bit and they will clean right up!

Comments (4) Questions (0)

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3 months ago jamie munal

I made this tonight and I'm no baker.... It is a good cake. I used orange blossom honey. I didn't know when to add the pecans so I thought I was suppose to add with the dry ingredients. After looking at my cake and the picture I guess I was suppose to place the pecans in the bottom and spoon the batter over the top of the pecans... it turned out very good anyway... The time of cooking for me was 40 minutes... I recognized that it was done but gave it an additional 2 minutes... I recommend that you slightly under cook this particular recipe than over cook. But either way its worth trying and trying again... It's a good relatively easy cake to make and quick.

036

3 months ago aargersi

Abbie is a trusted source on General Cooking.

I am so glad you tried it! I will edit and try to make the pecan part a bit clearer - you put 1 c whole pecans in the pan with honey and butter and pour the batter over, and you mix the 1/2 c ground pecans in with the dry ingredients.

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3 months ago jamie munal

not a problem that's why I posted about the nuts. you can tell I'm an amateur.. It's good and has been added to my arsenal... For those who are trying this cake out I also want them to be aware of the possibility of over cooking... It has a short window(in my opinion) of done vs over done. 2 minutes over and I noticed I had made an error. (still good though) It's not a problem because this cake is easy to identify under vs done vs over done...Thanks again.

Lobster_001

3 months ago nannydeb

Easter dessert dilemma solved!