East Texas Pecan Cake
Submitted by kimmy
A buttery, brown sugar tube cake loaded with four cups of chopped pecans and a hint of coffee. Baked low and slow for a tender crumb that’s pure East Texas pride.
YIELD
12 servingsPREP
30 minCOOK
90 minREADY
Down in East Texas, pecans aren’t just a snack. They’re a way of life.
This cake puts them front and center with a full four cups of chopped pecans folded into a rich brown sugar batter that’s been kissed with instant coffee and vanilla.
Two cups of butter and six eggs give it a pound cake richness, while stiffly beaten egg whites folded in at the end keep the crumb surprisingly light for something this loaded with nuts.
It bakes low and slow in a tube pan until golden, filling the whole house with that toasty, caramelized smell you can’t fake.
No frosting needed. This cake stands on its own.
Baker’s Tips
- Soften the butter properly. Set it out well before you start. Room temperature butter creams smoothly with the brown sugar, and that’s where the texture comes from.
- Fold, don’t stir. When adding the beaten egg whites and pecans, use a gentle folding motion to keep the batter light and airy.
- Toast the pecans first. A quick toast in a dry skillet brings out their oils and deepens the nutty flavor before they ever hit the batter.
- Cool in the pan. Let it cool completely on a rack before removing. This cake is tender and needs time to set up or it’ll crumble on you.
Ingredients
Directions
Set out butter to soften.
Sift together flour, salt, baking powder.
Grease bottom of 10-inch tube pan.
Separate eggs; beat yolks well; beat egg whites until stiff.
In a large mixing bowl, cream together butter and brown sugar.
Add beaten egg yolks, mixing well.
Combine milk, vanilla and coffee dissolved in 3 Tablespoons hot water.
Add alternately with dry ingredients.
Fold in pecans and egg whites.
Pour into pan and bake at 325℉ (160℃) for 1½ hours.
Let cool in pan on cake rack. Remove from pan.
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