BUTTER PECAN CAKE

YOU’LL NEED:

Cake:

1 C. (2 sticks) unsalted butter, room temperature
1 C. sugar
1 C. brown sugar
5 Eggs
1 Tbsp. vanilla extract
2 1/2 C. all-purpose flour
1 Tsp. baking powder
1/2 Tsp. salt
1/4 C. buttermilk
2 C. pecans, roughly chopped
Glaze:
1/2 C. (1 stick) unsalted butter, room temperature
3/4 C. brown sugar
2 Tbsp. water
1 Tsp. pecan extract or vanilla extract
1/2-2 C. powdered sugar, plus more until desired consistency is reached

HOW TO MAKE:

1-Preheat oven to 350º F and lightly grease 1-2 9×5-inch loaf pans with butter or non-stick spray.
2-In a medium bowl, whisk together flour, baking powder and salt, then set aside.
3-In a large bowl or mixer, cream together butter and sugars (white and brown) for 3-5 minutes, or until fluffy and lightened in color.
4-Beat in eggs and vanilla extract, then alternate between adding the buttermilk and the flour mixture, beginning and ending with the dry ingredients.
5-Once fully incorporated, fold in chopped pecans, then pour mixture into greased loaf pans.
6-Place in oven and bake for 55-60 minutes, or until toothpick inserted in center comes out clean.
7-While cake bakes, whisk together butter, brown sugar and water in a small saucepan over medium heat.
8-Remove from heat and stir in vanilla extract, then whisk in powdered sugar as needed.
9-Pour glaze all over cake, then let it set.

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