Pecan Pie Cake
This easy Pecan Pie Cake combines a tender brown sugar cake with a buttery, chewy pecan topping for a simple dessert that tastes like pecan pie.
Equipment
- 9-inch square baking pan
- Parchment paper
- Mixing bowls
- Whisk
- Rubber spatula
- cooling rack
Ingredients
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1 1/2 cups light brown sugar packed and divided
- 1/2 cup neutral oil
- 2 teaspoons vanilla extract
- 1 1/2 cups chopped pecans divided
- 2 tablespoons melted butter
- 2 tablespoons all-purpose flour for the topping
- 1/4 cup milk
Instructions
- Preheat the oven to 350°F. Line a 9-inch square baking pan with parchment paper.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- In a separate bowl, beat the eggs, 1 cup brown sugar, oil, and vanilla until smooth.
- Fold the dry ingredients into the wet mixture just until combined. Stir in half of the chopped pecans.
- Spread the batter in the prepared pan and bake for 20 minutes.
- Mix the remaining brown sugar, melted butter, milk, 2 tablespoons flour, and remaining pecans.
- Spoon the pecan mixture over the partially baked cake and return it to the oven.
- Bake for another 40 to 45 minutes, or until the center is set and a toothpick shows moist crumbs.
- Cool for at least 20 minutes before slicing and serving.
Notes
- Let the cake cool slightly before cutting so the topping can set.
- Serve warm with vanilla ice cream or whipped cream.
- Store covered at room temperature for two days or refrigerate for up to five days.