Gooey Butter Pecan Cake

Once upon a time, on a lazy Sunday afternoon in my grandmother’s cozy kitchen, I discovered the magic of gooey desserts. The air was filled with the inviting aroma of butter and toasted pecans as she whisked together the ingredients for her legendary cake. It was a recipe that had traveled through generations, a testament to the warmth and love that only a home-cooked dish can provide. Inspired by those cherished memories, today I’m sharing my take on her beloved Gooey Butter Pecan Cake—perfectly sticky, with a glorious cream cheese topping that brings back those sweet memories! This cake is not only a delight for the taste buds but also a beautiful representation of tradition and creativity in the kitchen. In this article, we will explore the rich history of this dessert, the key ingredients that make it special, and step-by-step instructions to help you recreate this beloved dish in your own home.

Understanding the Recipe

The Gooey Butter Pecan Cake hails from the rich culinary traditions of the American South, where desserts often reflect a deep sense of comfort and nostalgia. This cake combines simple yet delightful ingredients to create a unique texture and flavor profile that’s both indulgent and satisfying. The combination of butter, cream cheese, and pecans provides a meltingly soft interior with a hint of crunch, making each bite an experience in itself.

The origins of this dessert can be traced back to St. Louis, where it is believed to have been invented by mistake in the 1930s when a baker accidentally mixed up the proportions for a cake recipe. What emerged was a rich, gooey creation that quickly captured the hearts of many. Through the years, families like mine have kept this tradition alive, making it a staple at gatherings, celebrations, and Sunday afternoons. It’s this sense of shared history and creativity that makes each slice of Gooey Butter Pecan Cake truly special. By adding my own touches to Grandma’s recipe, I’m excited to carry on this delightful legacy.

Ingredient Breakdown

To make a perfect Gooey Butter Pecan Cake, you’ll need the following ingredients:

• 2 tablespoons salted butter (28 g)
• 1 1/4 cups chopped pecans (140 g)
• 1/2 cup unsalted butter, softened (112 g)
• 8 ounces cream cheese, softened (226 g)
• 1 whole egg, softened
• 1 egg yolk, softened
• 2 1/2 cups icing sugar (325 g)
• 1 cup plus 2 tablespoons all-purpose flour (141 g)
• 3/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup granulated sugar (150 g)
• 1/2 cup buttermilk, softened (120 ml)
• 1 1/2 teaspoons vanilla essence
• 1 tablespoon optional bourbon
• 5 tablespoons salted butter, softened (70 g)
• 1/2 cup heavy cream, softened (120 ml)
• 1 teaspoon vanilla essence
• 1/4 to 1/2 teaspoon salt

Each ingredient plays a crucial role in achieving the cake’s signature taste and texture. For instance, the combination of cream cheese and powdered sugar creates a rich, gooey topping that perfectly complements the toasted pecans, adding a crunchy texture and nutty flavor. The use of buttermilk in the batter ensures moisture, while browned butter deepens the overall flavor profile, offering a deliciously nutty undertone that captures the essence of home-baked goodness. As with any recipe, the quality of the ingredients matters significantly—opt for fresh, local pecans if possible, as their flavor is irreplaceable. For those with dietary restrictions, alternatives such as gluten-free flour and a dairy-free butter can be utilized without sacrificing too much on taste.

Step-by-Step Instructions

Now that you’re acquainted with the ingredients, let’s dive into the preparation of this delightful cake. Follow these detailed steps to ensure your Gooey Butter Pecan Cake turns out perfectly:

1. Prepare Toasted Pecans and Brown Butter: In a small saucepan over medium heat, melt 2 tablespoons of salted butter. Add the chopped pecans, toasting them for 3-4 minutes until fragrant. Once done, remove from heat and let them cool. Reserve 1/4 cup of the pecans for topping later. In a separate pot, melt an additional 1/2 cup of salted butter over medium heat until it comes to a simmer. Continue to heat until the butter foams and turns a deep brown color, about 5-6 minutes. Transfer to a bowl and refrigerate until solid but still malleable.
2. Make the Gooey Cream Cheese Topping: In a large mixing bowl, beat 8 ounces of softened cream cheese on medium-high speed until smooth, about 1-2 minutes. Add in 1 whole egg and 1 egg yolk; mix until combined. Gradually sift in 2 1/2 cups of icing sugar, mixing on low then medium speed until fully incorporated. Set this aside, as it will create the delicious topping for your cake.
3. Prepare the Cake Batter: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a small bowl, whisk together 1 cup plus 2 tablespoons of all-purpose flour, 3/4 teaspoon baking powder, 1/8 teaspoon baking soda, and 1/4 teaspoon salt; set aside. In a large bowl or stand mixer with a paddle attachment, cream together 3/4 cup of granulated sugar and the cooled browned butter on high speed until fluffy, about 1-2 minutes. Incorporate 1 whole egg, 1 egg yolk, and 1 1/2 teaspoons of vanilla essence, mixing on medium-high speed until smooth and pale. Gradually add in the dry flour mixture and 1/2 cup of buttermilk, mixing on low speed until the batter is nice and smooth.
4. Assemble and Bake the Cake: Pour the cake batter into the prepared pan and sprinkle the toasted pecans over the top. Finally, spread the cream cheese mixture evenly over the batter using a mini offset spatula. Bake for 40-45 minutes, or until the center of the cake is shiny and gives a slight jiggle while the edges are light golden. Cool the cake on a wire rack for 45 minutes, then refrigerate for 2 hours to set.
5. Make the Caramel Sauce: While the cake cools, in a large saucepan, heat 1 cup of granulated sugar over medium-low heat. Stir occasionally until the sugar melts and turns golden, around 20 minutes. Reduce the heat to low once mostly melted. Add 5 tablespoons of softened butter and stir quickly to combine, then add 1/2 cup of heavy cream. Quickly stir to incorporate, adjusting heat slightly if separation occurs. Mix in 1/4 to 1/2 teaspoon salt and some 1 teaspoon vanilla essence, letting it simmer on low for another 2-3 minutes. Set aside to cool completely.
6. Finish and Serve the Cake: Once the cake has cooled, remove it from the springform pan and place it on a serving platter. Pour the cooled caramel sauce generously over the cake, spreading it evenly. Top with the reserved 1/4 cup of toasted pecans. The cake can be served at room temperature or allowed to sit out for about an hour if it was prepared the day before.

Variations and Customizations

The beauty of the Gooey Butter Pecan Cake lies in its flexibility. Here are some ideas to customize your cake and make it uniquely yours:

• Flavor Twists: Add a touch of your favorite liqueur, such as bourbon or rum, to the cream cheese topping for depth of flavor. You can also experiment with citrus zest like lemon or orange for a refreshing change.
• Nuts and Mix-ins: While pecans are traditional, feel free to substitute or combine them with walnuts or hazelnuts for a different texture and taste. Chocolate chips or butterscotch chips can also add a rich, sweet complement to the cake.
• Dietary Alternatives: For a gluten-free version, switch to a gluten-free flour blend, and use a plant-based butter to cater to vegan diets. Remember to use dairy-free cream cheese as well.

Serving Suggestions

The Gooey Butter Pecan Cake is a showstopper in any setting and pairs beautifully with various side dishes and beverages:

• Garnishes: Serve with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of additional caramel sauce for an extra indulgent experience.
• Side Dishes: Fresh seasonal fruits like berries or citrus slices contrast nicely with the richness of the cake. You might also consider a light salad to balance the sweetness.
• Beverage Pairings: Enjoy this cake alongside a hot cup of coffee or tea. For a refreshing option, consider pairing it with iced tea or a light sparkling beverage.
• Occasions: This cake shines at family dinners, holiday gatherings, or as a special treat to bring to a potluck. Its nostalgic charm makes it a perfect centerpiece for any celebration.

Tips for Success

To ensure your Gooey Butter Pecan Cake is a resounding success, keep these tips in mind:

• Be Patient: When toasting the pecans, watch closely to avoid burning. They should be golden and fragrant, not dark and bitter.
• Use Room Temperature Ingredients: For the best emulsion, ensure your eggs and cream cheese are at room temperature before mixing. This leads to a smoother batter and topping.
• Cool Completely: Allow the cake to cool completely before adding the caramel glaze. This prevents it from slipping off and ensures a beautiful presentation.
• Storing Leftovers: Keep any leftover cake in an airtight container in the refrigerator for up to 3 days. Reheat slices slightly in the microwave for a warm treat.

FAQs

Here are some common questions that may arise while preparing your Gooey Butter Pecan Cake:

• Can I substitute the pecans with another nut? Yes, you can use walnuts or hazelnuts, but adjust the toasting time as needed since different nuts can vary in cooking times.
• Is it possible to make this cake ahead of time? Absolutely! The cake can be prepared a day in advance and refrigerated. Just add the caramel sauce just before serving.
• Can I freeze this cake? Yes, this cake freezes well. Wrap it tightly in plastic wrap and foil before placing it in the freezer. Thaw it in the refrigerator overnight before serving.

Conclusion

The Gooey Butter Pecan Cake is more than just a dessert; it’s a celebration of family traditions, flavors, and memories. Combining the sweetness of cream cheese with the nutty crunch of pecans, this cake offers a delightful experience that everyone will savor. By carefully following the steps outlined above, you’ll be able to create a moist, gooey, and utterly delicious cake that brings joy to any occasion. I encourage you to try making this recipe and perhaps share your own special memories of baking with family. Share your thoughts and experiences in the comments below—let’s keep the tradition of baking alive together!

Gooey Butter Pecan Cake

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• Author: Alyssa

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Description

Gooey Butter Pecan Cake is a rich dessert featuring a moist, buttery cake base topped with a gooey pecan filling, offering a delightful sweet and nutty flavor.

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Ingredients

Scale 1x2x3x

• 2 tablespoons salted butter (28 g)
• 1 1/4 cups chopped pecans (140 g)
• 1/2 cup unsalted butter, softened (112 g)
• 8 ounces cream cheese, softened (226 g)
• 1 whole egg, softened
• 1 egg yolk, softened
• 2 1/2 cups icing sugar (325 g)
• 1 cup plus 2 tablespoons all-purpose flour (141 g)
• 3/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup granulated sugar (150 g)
• 1/2 cup buttermilk, softened (120 ml)
• 1 1/2 teaspoons vanilla essence
• 1 tablespoon optional bourbon
• 5 tablespoons salted butter, softened (70 g)
• 1/2 cup heavy cream, softened (120 ml)
• 1 teaspoon vanilla essence
• 1/4 to 1/2 teaspoon salt

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Instructions

1. Prepare Toasted Pecans and Brown Butter: In a small saucepan over medium heat, melt 2 tablespoons of salted butter. Add the chopped pecans, toasting them for 3-4 minutes until fragrant. Once done, remove from heat and let them cool. Reserve 1/4 cup of the pecans for topping later. In a separate pot, melt an additional 1/2 cup of salted butter over medium heat until it comes to a simmer. Continue to heat until the butter foams and turns a deep brown color, about 5-6 minutes. Transfer to a bowl and refrigerate until solid but still malleable.
2. Make the Gooey Cream Cheese Topping: In a large mixing bowl, beat 8 ounces of softened cream cheese on medium-high speed until smooth, about 1-2 minutes. Add in 1 whole egg and 1 egg yolk; mix until combined. Gradually sift in 2 1/2 cups of icing sugar, mixing on low then medium speed until fully incorporated. Set this aside, as it will create the delicious topping for your cake.
3. Prepare the Cake Batter: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a small bowl, whisk together 1 cup plus 2 tablespoons of all-purpose flour, 3/4 teaspoon baking powder, 1/8 teaspoon baking soda, and 1/4 teaspoon salt; set aside. In a large bowl or stand mixer with a paddle attachment, cream together 3/4 cup of granulated sugar and the cooled browned butter on high speed until fluffy, about 1-2 minutes. Incorporate 1 whole egg, 1 egg yolk, and 1 1/2 teaspoons of vanilla essence, mixing on medium-high speed until smooth and pale. Gradually add in the dry flour mixture and 1/2 cup of buttermilk, mixing on low speed until the batter is nice and smooth.
4. Assemble and Bake the Cake: Pour the cake batter into the prepared pan and sprinkle the toasted pecans over the top. Finally, spread the cream cheese mixture evenly over the batter using a mini offset spatula. Bake for 40-45 minutes, or until the center of the cake is shiny and gives a slight jiggle while the edges are light golden. Cool the cake on a wire rack for 45 minutes, then refrigerate for 2 hours to set.
5. Make the Caramel Sauce: While the cake cools, in a large saucepan, heat 1 cup of granulated sugar over medium-low heat. Stir occasionally until the sugar melts and turns golden, around 20 minutes. Reduce the heat to low once mostly melted. Add 5 tablespoons of softened butter and stir quickly to combine, then add 1/2 cup of heavy cream. Quickly stir to incorporate, adjusting heat slightly if separation occurs. Mix in 1/4 to 1/2 teaspoon salt and some 1 teaspoon vanilla essence, letting it simmer on low for another 2-3 minutes. Set aside to cool completely.
6. Finish and Serve the Cake: Once the cake has cooled, remove it from the springform pan and place it on a serving platter. Pour the cooled caramel sauce generously over the cake, spreading it evenly. Top with the reserved 1/4 cup of toasted pecans. The cake can be served at room temperature or allowed to sit out for about an hour if it was prepared the day before.