How To make Pecan Cake with Browned Butter Frosting
vegetable cooking spray ***YELLOW CAKE*** 3 cups sifted all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup butter or margarine
softened
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
1 1/4 cups buttermilk
***brOWNED BUTTER FROSTING*** 1/2 cup butter :
no substitutions
2 cups confectioners' sugar
1/2 cup heavy or whipping cream
2 tablespoons light corn syrup
2 teaspoons vanilla extract
****** 1 1/2 cups chopped -- toasted pecans
1. Heat oven to 350?F. Lightly coat two 9-inch round cake pans with vegetable cooking spray. Line bottoms with wax paper; lightly coat paper with cooking sp ray. (Or, line a 13x9-inch baking pan with foil; lightly coat foil with cookin g spray.)
2. Make Yellow Cake: Combine flour, baking powder and salt in bowl. Beat butt er in large mixer bowl at medium-high speed until smooth. Gradually beat in su gar, scraping bowl occasionally with rubber spatula, until light and fluffy, ab out 5 minutes. Add eggs 1 at a time, beating well after each addition. Beat i n vanilla. With mixer at low speed, add dry ingredients alternately with butte rmilk, beginning and ending with dry ingredients, until blended. Spread batter evenly into prepared pans. Bake layers 35 to 40 minutes (45 to 50 minutes for sheet cake) until toothpick inserted in center of cake comes out clean.
3. Cool cake in pans on wire racks 10 minutes. Invert cake onto racks; remove wax paper or foil and cool completely. (Can be made ahead. Cover and freeze up to 1 month. Thaw at room temperature 45 minutes.)
4. Make Browned Butter Frosting: Heat butter in large saucepan over medium hea t until brown, 5 minutes. Whisk in confectioners' sugar, heavy cream and corn syrup. Increase heat to high; bring to boil and boil 1 minute. Remove from he at; stir in vanilla. Transfer frosting to bowl. Place in a larger bowl half-f ull of ice water. Cool frosting, stirring frequently, until very thick, 10 min utes. (Makes 1 1/3 cups.)
5. Place one layer on a serving plate. Spread top with 1/2 cup frosting; top with second layer. Spread remaining frosting over top and side. For sheet cak e, frost top and sides. Let stand 15 minutes until frosting is set.
6. Pat pecans onto side of cake. Makes 12 servings.
Here's a cake for praline lovers that can be prepared as a layer or sheet cake. When heating the butter for the icing, cook slowly until deep brown and fragr ant, being careful not to burn.
Prep time: 1 hour 20 minutes Baking time: 35 to 40 minutes for 9-inch round cak e; 45 to 50 minutes for 13x9-inch sheet cake Degree of difficulty: easy Can be frozen up to 1 month
MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/17/98
Downloaded from Ladies Home Journal Web Pages at http://www.lhj.com
How To make Pecan Cake with Browned Butter Frosting's Videos
Browned Butter & Cream Cheese Frosting : Frosting & Icing
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Brown butter transforms a typical cream cheese frosting into a gourmet treat. Find out about browned butter and cream cheese frosting with help from an experienced cake decorator in this free video clip.
Expert: Lorelie Carvey
Contact: wedding-cakes-for-you.com
Bio: Lorelie Carvey began her career working as an assistant cake decorator at a French bakery in California, until years later she opened her own cake shop named I Do Cakes.
Filmmaker: Mathias Magnason
Series Description: When it comes to making frosting right in your very own home, you're always going to want to keep a few key things in mind. Learn all about frosting and icing recipes with help from an experienced cake decorator in this free video series.
Southern Praline Cake - Homemade Browned Butter Frosting - Step by Step - How to Cook Tutorial
Southern Praline Cake - Homemade Browned Butter Frosting -Old Fashioned Baking - Step by Step - How to Cook Tutorial
Southern Praline Cake Recipe Download:
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SOUTHERN PRALINE CAKE (New Recipe is not in our Cookbooks)
1 CUP SALTED BUTTER (ROOM TEMP.)
2 CUPS GRANULATED SUGAR
4 EGGS
2 TSP. VANILLA EXTRACT
1 TSP. BUTTER EXTRACT
3 TSP. BAKING POWDER
1 TSP. SALT
1 ¼ CUP MILK
3 CUPS ALL-PURPOSE FLOUR, (WHITE LILY)
Preheat oven to 350 degrees. Add butter to a
stand mixer and mix on medium speed for 2
minutes. Add sugar and mix until fluffy. Add
eggs one at a time while mixing. Add baking
powder and salt. Add flour and milk
alternately. Mix on medium speed for 2
minutes. Divide out into 3 round cake pans
that have been greased and floured. Bake at
350 degrees until a toothpick comes out clean.
ICING:
5 C. CONFECTIONERS’ SUGAR (SIFT IF LUMPY)
1 CUP BROWNED SALTED BUTTER
½ CUP HALF AND HALF (HALF MILK, HALF CREAM)
10 OZ. CARAMEL TOPPING (I USED SANDERS)
1 ½ CUPS CHOPPED PECANS (TOASTING OPTIONAL)
Add butter to a saucepan or skillet and cook on
medium heat until brown. Take off heat, cool
20 minutes. Add butter to a stand mixer with
powdered sugar and milk and beat until
creamy. Add more milk to make it more
spreadable if desired. Ice all three layers with
this icing. Quickly put pecans around bottom of
cake. Heat caramel 10 seconds in microwave
and spread on top of cake. Enjoy!
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FROSTED: Butterscotch-Pecan Cake - Martha Stewart
This statuesque cake hides a sweet secret underneath its pecan sheath: brown-butter frosting and butterscotch-soaked layers spiked with rum.
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Learn what it takes to enhance desserts such as cakes, cookies, and cupcakes with over-the-top frostings, glazes, and icings. Recipes from Martha Bakes and the Martha Stewart Test Kitchen.
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Perfectly Moist BUTTER PECAN POUND CAKE Recipe | w/ Butter Pecan Cream Cheese frosting | Mansa Queen
This recipe provides a perfect balance between the nutty pecan flavor and a moistly delicious pound cake! Topped with a cream cheese frosting, it is the perfect desert for all the nut-lovers.
For the toasted pecans
1 1/2 cups Pecans chopped/crushed too smaller bits
2 Tbsp melted unsalted butter
1 tsp ground nutmeg
For the cake
3 cups all purpose flour
2 cups sugar
1/2 cup dark brown sugar
3 sticks butter
5 eggs @room temp
1/2 cup sour cream @ room temp
1 cup heavy whipping cream @ room temp
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
1 cup toasted pecan
For the Frosting
8oz cream cheese
1/2 stick butter
1/4 cup dark brown sugar
1/2 cup toasted pecans
2 cups powdered sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
Mix the cake as instructed in the video, making sure that all ingredients are at room temperature. Bake cake at 325F for 70-80 minutes. Allow to cool completely before frosting.
Mix the ingredients for the frosting and spread all over the cool cake. Serve and Enjoy!
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How To Make Brown Butter & What To Use It For
Brown butter is simple to make but has a HUGE impact on your recipes. From savory to sweet. Use brown butter in place of regular butter to add a depth of flavor that takes a simple recipe to another level of delicious like in my brown butter frosting and brown butter cake.
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Chocolate Cake With Brown Butter Frosting - Glen And Friends Cooking
Chocolate Buttermilk Cake With Browned Butter Frosting - Glen And Friends Cooking
So this chocolate cake recipe is super easy - so much so that in Canadian historical cookbooks from the 1950s / 1960s it's called a dump cake... Not to be confused with what Americans call a dump cake. So keep your hate mail, and learn that we all use English differently and in Canada this was called a chocolate dump cake recipe - Glen cooks a chocolate dump cake from scratch with browned butter icing.
Cake
500 mL (2 cups) sugar
115g (4 ounces) bittersweet chocolate 70%
125 mL (½ cup) butter
250 mL (1 cup) water
15 mL (1 Tbsp) instant coffee
500 mL (2 cups) all-purpose flour
10 mL (2 tsp) baking soda
5 mL (1 tsp) baking powder
5 mL (1 tsp) coarse salt
250 mL (1 cup) buttermilk
2 eggs
5 mL (1 tsp) pure vanilla extract
15 mL (1 Tbsp) chocolate liqueur
Frosting
310 mL (1¼ cups) butter, room temp, divided
75 mL (⅓ cup) no fat milk powder
150 mL (⅔ cup) 35% cream
5 mL (1 tsp) salt
5 mL (1 tsp) vanilla extract
500g (1Lb) icing sugar
Cake Method:
Preheat to 190ºC (375°F).
Line the bottom of a 13x9 metal baking pan with parchment paper.
Put the sugar, water, chocolate, butter and coffee in a saucepan over medium heat.
Stir until fully melted and blended, then remove from the heat and let cool slightly.
Sift together the flour, baking soda, baking powder and salt.
Stir the buttermilk, and vanilla into the chocolate mixture.
Whisk the eggs into the chocolate mixture.
Whisk in the dry ingredients, in 2-3 additions.
Bake about 30 to 35 minutes, or until a tester comes out clean.
Frosting Method:
Cook ¼ cup butter in a small pan over medium heat until it begins to foam.
Stir in the dry milk powder and cook, stirring constantly, until mixture turns a dark brown colour.
Remove from heat and stir in cream, then let cool to room temp.
In a stand mixer whip remaining butter on high until light and fluffy.
Whip in salt, and vanilla.
Add about ⅔ of the icing sugar, little at a time on low speed.
Whip in brown butter mixture, then add enough of the rest of the icing sugar to a consistency you like.
Frost the cake.
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