Southern Butter Pecan Cake - Butter Pecan Cake Recipe - Ellen’s Thanksgiving Series ????????
Hello and Happy Thanksgiving my Friends, welcome to my Southern Kitchen!
On the eighth episode of my Thanksgiving Series, I am making a classic, from scratch Southern Cake recipe that’s screams Fall and it will satisfy your guests at Thanksgiving Dinner, Butter Pecan Cake! Rich, decedent, loaded with pecans and it is so moist it just melts in your mouth and if y’all love Butter Pecan, y’all will love this cake and it is frost with a luscious Brown Sugar Cream Cheese Frosting and topped with toasted cinnamon pecans! This will be everyone’s favorite dessert!
Toasted Cinnamon Buttered Pecans
1 1/2 cups pecan chips
3 tablespoons unsalted butter, melted and cooled
1/2 teaspoon ground cinnamon
Cake
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups white sugar
1/2 cup packed light brown sugar
1 cup (2 sticks, 16 tablespoons) unsalted butter, softened
2 extra-large eggs, room temperature
1 extra-large egg yolk, room temperature
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon pure maple extract
1/2 cup full-fat sour cream, room temperature
1 cup evaporated milk
Brown Sugar Cream Cheese Frosting
1 (8-ounce) package cream cheese, softened
1/2 cup (1 stick, 8 tablespoons) unsalted butter, softened
1/2 cup fresh packed light brown sugar
1 tablespoon evaporated milk
1 teaspoon pure vanilla extract
1/2 teaspoon pure maple extract
Pinch salt
1 (16-ounce box, 1 pound) powdered sugar
1/2 cup buttered pecan chips
Preheat the oven to 350 degrees (for the pecans and the cake).
Spray 2 (9-inch) round cake pans with baking spray and set aside.
For the Pecans: In a medium bowl, add in the pecan chips, melted butter and cinnamon and toss to coat. Place the pecans into a 9x13 inch baking sheet lined with aluminum foil and bake for 6 minutes, flipping halfway. Remove from the oven and let them cool completely in the pan. Then remove 1/2 cup of the pecans, and blend in a food processor or blender until creamy. Set aside until ready to use.
For the Cake: In a medium bowl, add the cake flour, baking powder, baking soda, and salt; sift or whisk together until well blended and set aside. In a stand mixer with paddle attachment or large bowl with an electric hand mixer, add in the butter, white sugar, and brown sugar; cream on medium speed until fluffy. Add and mix in the eggs and egg yolk one at a time, beating after each egg. Add and mix in the vanilla extract, maple extract, and sour cream until well combined. Mix in the flour mixture into the butter mixture, alternating with the evaporated milk beginning and ending with the flour mixture; continue mixing until well blended (scrape the bowl occasionally). Add and stir in the crushed pecans and 1/2 cup of the butter pecan chips to the cake batter (reserve the other 1/2 cup on top). Pour the batter even layers into the prepared cake pans, shake and bang the pans to get the air bubbles out. Bake for 25 to 28 minutes or until a toothpick inserted into the center comes out clean (may need more or less time so check on it at the 25 minute mark). Remove the cakes from the oven and cool in the pan for 15 minutes then remove from the pan and let the cakes cool completely on a wire rack. Once the cakes are cooled, place one layer onto a cake stand; frost the top with the frosting, then add the second cake layer, frost the top then frost the sides. Sprinkle the top with the last 1/2 cup of toasted pecans. Cut them into slices, serve and enjoy!
For the Brown Sugar Cream Cheese Frosting: In a large bowl, sift or whisk together the powdered sugar and salt and set aside. In a large bowl with hand mixer or stand mixer with paddled attachment, add the cream cheese and butter; cream on medium speed until fluffy (scrape the bowl occasionally). Next add and mix in the brown sugar and continue mixing until well blended. Add and mix in the evaporated milk, vanilla extract and maple extract then slowly gradually add and mix in the powdered sugar and salt mixture (start the mixer on low then increase the speed to medium and mix until well combined.
Previous Video
Sweet Potato Dinner Rolls:
Ellen’s Thanksgiving recipes playlist:
Ellen’s Cake recipes playlist:
#ellenshomemadedelights #butterpecan #butterpecancake #butterpecancakerecipe #cakerecipe #cakes #pecans #southern #thanksgiving #thanksgivingrecipes #dessert #dessertrecipe #thanksgiving2023 #autumn #falldesserts #fallbaking #southerndessert
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Recept speculaas cheesecake met kruidnoten & karamel
Deze goddelijke Sinterklaastaart moet je gewoon een keer geproefd hebben. Heerlijk met die witte chocolade vulling;-)
Enjoy!
Voor 1 Sinterklaastaart - voorbereidingstijd: 20 minuten - oventijd: 75 minuten (excl. 3 uur opstijven koelkast)
Je het hier voor nodig:
250 gram speculaasbrokken
100 gram roomboter
500 gram jonge roomkaas, zoals mascarpone
250 gram zure room
5 eieren
150 gram suiker
150 gram witte chocolade
30 gram bloem
150 gram knapperige kruidnoten / pepernoten
2 á 3 eetlepels karamel
Voor het uitgeschreven recept kijk je hier:
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Ik ben Ellen en het gezicht achter de food & lifestyle blog Made by Ellen. Hier deel ik heerlijke, verse & makkelijke recepten, reviews en styling ideeën
Ms. Ellen's Chocolate Covered No Bake Cheesecake Bites for Shavuot
Join Ms. Ellen as she teaches you how to make a delicious snack for Shavuot! You will need:
Materials:
9x9 baking pan
parchment paper
oil spray
mixing bowl
For crust:
10 Graham crackers
1/4 cup confectioners sugar
1/4 tsp kosher salt
1 stick melted butter
For cream cheese:
16 oz cream cheese (softened)
1 cup confectioners sugar
1 tsp vanilla extract
2 cups chocolate chips melted
Episode 170: No Bake Bubblegum Cheesecake (Requested Recipe)
Hello my Friends!
Are you a Bubblegum and Cheesecake Lover, you will definitely enjoy this No Bake Bubblegum Cheesecake! So rich, creamy, and bursting with Bubblegum Goodness! This is the BOMB dot com!
1 (8 oz) package cream cheese, softened
1/2 cup white sugar
1/3 cup heavy cream with Pink Food Coloring
1 tbsp bubblegum extract
1/2 cup whipped cream
More pink food coloring
1 (9 inch) graham cracker crust
In a large bowl, add cream cheese and sugar; cream until fluffy. Next add pink heavy cream, bubblegum extract, and pink food coloring; cream again until well incorporated. Fold in whipped cream. Pour filling into crust and chill until firm (5 hours or overnight). Serve with whipped cream.
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-Email: ellenshomemadedelights@gmail.com
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Episode 249: Oreo Cheesecake
#Oreo #OreoCheesecake #Cheesecake #ellenshomemadedelights
Hello my Friends!
Are you a fan of Oreo and Cheesecake like I am? Wait until you try this amazing and Decedent Oreo Cheesecake with a Oreo Crust; So rich, creamy and full of Oreo Goodness!! It is Heaven on a plate, everyone will Enjoy this and it will be gone in no time!!
Cheesecake Playlist:
Oreo Crust
26 Oreos
1/3 cup unsalted butter, melted
Cheesecake Filling
3 (8 oz) package cream cheese, softened
1 cup white sugar
1 cup sour cream, room temperature
4 jumbo eggs, room temperature
1 tsp vanilla extract
1 tsp cocoa extract
1 tsp cream cheese flavor (extract)
10 oreos, crushed
Oreos and whipped cream, for garnish
1 (9 inch) springform pan, lined with foil
Preheat Oven to 350 Degrees
For the Crust
Place oreos into a large sandwich bag, using a rolling pin, crush them until it reaches crumbs. If using a food processor, pulse until it reaches course crumbs. Place oreo crumbs into a bowl and add melted butter. Stir until well combined. Place crumbs into springform pan and press them on the bottom and the sides; set aside.
For the Filling
In a large bowl with a hand mixer or stand mixer with paddle attachment, add cream cheese and sugar; cream until fluffy. Next add sour cream, vanilla, cocoa, and cream cheese extract; cream again until well incorporated. Then add eggs one at a time: blend until well combined. Fold in oreos. Pour cheesecake batter into the crust. Place cheesecake into a large pan with hot boiling water. Bake for 55 minutes to 1 hour. (It will be a light golden brown on top, it won’t look completely set but it’s done). Remove from oven, gently remove from the hot water and foil and set on a wire rack to cool completely. After it’s cool, place cake into the refrigerator to cool and set overnight. The next day, take cheesecake out of the pan and place it on a cake stand and platter. Garnish with oreos and whipped cream (if desired), cut into slices and serve.
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Episode 180: No Bake Orange Cheesecake ????
Hello my Friends!
Today I am making a No Bake Orange Cheesecake and it is the BOMB dot com!! Bursting with lots and lots of Orange Flavors! Perfect Spring Dessert and great to serve for Easter coming up!!!
1 (8 oz) package cream cheese, softened
1 (3 oz) box orange jello mix
1/2 cup white sugar
Zest of 1 Orange
1/4 cup freshly squeezed orange juice
1/2 cup whipped cream
1 (9 inch) graham cracker crust
Whipped Cream and Orange Slice, for garnish
In a large bowl, add cream cheese, jello, and sugar; cream until fluffy. Next add orange zest and orange juice and blend until well combined, fold in whipped cream. Pour filling into crust; chill in the refrigerator until firm (overnight). Garnish with whipped cream and orange slice and serve.
Also check out my
No Bake Cotton Candy Cheesecake:
No Bake Grape Cheesecake:
No Bake Bubblegum Cheesecake:
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For Business Inquiries and Social Media
-Email: ellenshomemadedelights@gmail.com
-Facebook: facebook.com/ellendelights
-Instagram: instagram.com/ellendelights
-Snapchat: chefbrittany17