Let me just start by saying this: I HATE making layer cakes. I hate trying to make them level (I never do). I hate trying to ice them evenly (I also never do that). And, I hate decorating them (I'm a minimalist...or impatient, I'm not saying which). In fact, I hate making them so much that I would almost go so far to say that you will never see one cross the threshold of my kitchen. Almost. Because, as anyone who knows me will tell you, I am a sucker for the people I love. And, while there are very few people in the world who I love enough to ice a cake for, there are still those few, which is how this cake came to be (and came to cross the threshold of my kitchen ;) )
I do not believe I am overselling it when I say that this is the best cake you will ever make. If you are a fellow cake-assembly avoider like myself (yes, its a real thing), this is the cake to break your rules for. It is, for lack of a better word, awesome. This cake combines the best of two worlds: sweet, crunchy, beautiful pecan pie and a moist, luscious, crumbly cake. And, in case that heavenly combination was not enough, I covered, well..slathered, the whole thing in a light, fluffy bourbon whipped cream. Like I said, it's awesome.
I first came upon this recipe several years ago in Southern Living. One of my best friends was turning 30 (one of the "few" people referred to above), and this momentous occasion called for a special cake. This particular friend loves pecan pie, so I was looking for a recipe that would satisfy this while being a little more apropos than a pie, and there it was, in all its glory. The exact recipe I had imagined. There was only one problem: the cake wasn't iced. Normally, this wouldn't be a problem. In fact, as an avid avoider of icing cakes (see above), this would normally draw me to the recipe even more. But, this was a birthday, a big birthday, a milestone, a day you only get once! Sorry, back on track. So, I kept looking, and in my search, I finally found what I needed. BOURBON WHIPPED CREAM. And the cake was born, and it was a huge hit. It was loved and devoured, and then...I never made it again.
I know, all this build up to the perfect cake, and then I never made it again. Crazy right? That's what I thought too, so when the same aforementioned friend and my best friend had their second wedding anniversary, I thought.. I'm making THE cake! And so I did, and you can too.
Here's how.
Disclaimer: This is not a simple cake! It has many steps, and is a royal pain in the you-know-what, but if you're willing to put in some time, it's worth it!
Ok, now that we cleared that up, here's how:
Butter some pans generously, and cover with pecans. After all, this is a PECAN Pie Cake.
Then mix up a pretty basic cake batter. Flour, eggs, buttermilk, etc.
Now, for the part we all dread...egg whites. Beat them and fold them in. It's worth it;
I promise.
See! That wasn't so bad. Now, put it in the pans, and bake.
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Cool them...
...and brush them with that sticky, sweet corn syrup.
I know it sounds a little nuts to brush corn syrup on a cake, but trust me on this one. Corn syrup gives it that distinctive, pecan pie flavor. Also, it's pretty... look at that sheen.
Ok, so here's the part where I admit that I didn't take pictures when I was making the filling. I forgot! I'm sorry! But basically, you just mix all the ingredients in a sauce pan, cook them, and chill them (don't worry, the recipe is below)
Now, that the wonderful filling is made and chilled, you can...
ASSEMBLE YOUR CAKE! or as I like to call it... the thing I hate to do most in the world! Well, maybe not the MOST, but you get it. Now is also probably a good time for me to tell you this: I do not level my cakes. A.) Because I don't like it and it stresses me out, and B.) Because I don't think it's worth the time. If this is something you like to do, power to you. Add that step into this recipe before you add the filling, but as for my cakes...they will always lean a little, and I'm okay with that. It's my trademark, or at least that's what I tell everyone, so I can continue to make lopsided cakes.
Moving on. Place all layers pecan-side up, evenly spreading the filling between.
Then, frost it. Basically, plop all the frosting on top and work it down the sides, smoothing it as you go until you have...
..this, or something much nicer than this because you are probably much better at icing cakes than me.
I apologize for the ugly yellow plate. It's the color of my cake carrier, so it's the price I pay for keeping my cakes fresh.
Garnish it, and you're done!
Seriously guys...BEST. CAKE. EVER.
Go make one!
Pecan Pie Cake with Bourbon Whipped Cream Frosting
(adapted from Southern Living)
Ingredients:
For the Cake
3
cups finely chopped pecans
1/2
cup butter or margarine, softened
1/2
cup shortening
2
cups sugar
5
large eggs, separated
1
tablespoon vanilla extract
2
cups all-purpose flour
1
teaspoon baking soda
1
cup buttermilk
3/4
cup dark corn syrup
For the Filling
1/2 cup firmly packed dark brown sugar
3/4 cup dark corn syrup
1/3 cup cornstarch
4 egg yolks
1 1/2 cups half-and-half
1/8 teaspoon salt
3 tablespoons butter or margarine
1 tablespoon vanilla extract
1 tablespoon bourbon
For the Frosting
2 cups whipping cream
1 tablespoon powdered sugar
1 cup of the Pecan Pie Filling
vanilla and bourbon to taste
1. To Make the Cake: Preheat the oven to 350 degrees. Generously butter 3 9-inch round pans. Divide 2 cups of the pecans between the 3, and shake to coat the bottoms and sides.
2. In an electric mixer, beat 1/2 cup butter and shortening at medium speed until fluffy (about 3 min). Gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Stir in vanilla.
In a separate bowl, whisk together the flour and baking soda, and add to butter mixture, alternating with buttermilk, beginning and ending with flour. Beat at low speed until blended after each addition. Stir in remaining 1 cup finely chopped pecans.
3. Beat egg whites at medium speed until stiff peaks form; fold one-third of egg whites into batter. Fold in remaining egg whites being careful not to over mix. Evenly divide batter between 3 pans and bake for 25 minutes or until a toothpick comes out clean.
Cool in pans on wire rack for 10 minutes. Then, turn out cakes onto rack and brush tops and sides of layers with corn syrup, and allow to cool completely.
4.To make the Pecan Pie Filling: Whisk together brown sugar, corn syrup, cornstarch, egg yolks, half-and-half, and salt in a heavy 3-quart saucepan until smooth. Bring mixture to a boil over medium heat, whisking constantly; boil 1 minute or until thickened. Remove from heat; whisk in butter and vanilla, and bourbon. Place saran wrap directly on the surface of the filling to prevent a skin from forming, and chill 4 hours.
5. To make Bourbon Whipped Cream Frosting: Whip cream in mixer until soft peaks form. Gradually add sugar and and beat until tiff peaks form. Be careful not to beat too much, or your cream will become butter. Add 1 cup of Pecan Pie Filling and beat until just combined.
6. Assembly! Divide remaining filling in half. Place first layer pecan-side up and spread half of the filling evenly over the top. Place second layer on top of the filling, pecan-side up, and spread the second half of the filling over the top. Top with remaining layer, pecan-side up. Frost cake with Bourbon Whipped Cream, garnish as desired, and chill.
Store in an airtight container and ENJOY!
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| This is not the best picture, but it was eaten so fast, I had to make due. |
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