Pecan cake isn't my personal favorite fall cake. That place is permanently taken by pumpkin cake. However it becomes boring to possess only one sort of cake around, especially throughout the holidays. I vary my options with apple cake, lemon meringue cake and, as with this situation, pecan cake.
Corn syrup may be the traditional base for any pecan cake, however i didn’t desire to use it in mine and searched for alternatives. While it possesses a pleasing consistency to this kind of cake, corn syrup is simply too sweet and too one-dimensional in my tastes. It doesn’t add that much towards the cake, and insufficient depth is among the stuff that I don’t want to see inside a pecan cake. I discovered one promising recipe within an old issue of Gourmet that used walnut syrup rather of corn syrup. Walnut and pecans go wonderfully together, which means this recipe seemed like a champion right from the start. The component list is brief and also the method here's dead easy. Really the only change I designed to the initial recipe was at the nuts. I made use of more nuts compared to recipe known as for and used pecans that were formerly roasted and salted. Pecan cake is certainly a sweet dessert, but salty-sweet is much better in my opinion and taking advantage of slightly salty pecans provides the cake a pleasant balance.
The mixture of all of the elements labored out superbly. The hint of saltiness the roasted/salted pecans put into the filling really required the advantage from the sweetness from the syrup base, much like ocean salt gives a caramel. The walnut syrup gave the cake an incredible fall flavor making for an infinitely more interesting dessert than the usual corn syrup-based cake. My standard walnut syrup is &"Grade B&" because it features a more potent color compared to &"Grade A&" or &"light amber&" syrups. That stated, any kind of real walnut syrup (not walnut-flavored pancake syrup, that is just corn syrup) is useful for this recipe. For that crust, I made use of my standard all-butter recipe. It doesn’t take lengthy to create and just needs about half an hour to relax before working it. In order to save time, however, you can begin having a frozen cake crust that's been defrosted.
Walnut Pecan Cake
Cake Crust
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon sugar
6 tablespoons of butter, chilled within 6 pieces
3-4 tablespoons of cold water
Whisk together flour, salt and sugar inside a large bowl. Rub in butter together with your fingertips until mixture is extremely coarse, but no pieces larger than a sizable pea remain. Utilizing a fork, stir in cold water until dough almost all comes together right into a ball. Press dough right into a ball together with your hands and wrap in plastic. Chill not less than 30-an hour before using.
Walnut Pecan Cake
pastry for 9-inch cake crust
1 cup walnut syrup
3/4 cup brown sugar
1/4 cup sugar
3 large eggs
1 tablespoons of butter, melted and cooled
1 tablespoons of all-purpose flour
1 teaspoon vanilla flavoring
1/4 teaspoon salt
2 cups coarsely chopped roasted and salted pecans
Preheat oven to 350F.
Unveil cake dough to suit a 9-inch cake plate. Transfer dough to cake plate and press gently into position, crimping edges to suit. (If utilizing a frozen cake crust, thaw first)
Inside a large bowl, whisk together walnut syrup, sugars, eggs, melted butter, flour, vanilla and salt until smooth.
Spread the pecans into the foot of the cake covering and pour walnut syrup mixture outrageous. Carefully transfer cake to oven.
Bake for an hour, until puffed and hang.
Awesome completely on the wire rack before slicing.
