Want to try another ‘chef’s choice’ cake? The cake can be baked, cooled, covered and stored in the fridge for up to 5 days. Once the butter is melted, remove the saucepan from the flame and add sugar + sour cream. Add the pecans and cook until lightly browned and fragrant, stirring often, about 4 minutes. Oh my – this cake. No waiting for butter to come to room temperature. Trust us, the flavors come through crystal clear, the nuts give the best amount of crunch and the glaze is ridiculously yummy. Don’t let the recipe time fool you, it’s actually a simple treat to make. My dad grows the sweetest pecans you’ve ever tasted and I’m always happy to put them to use in my recipe creation. Sheet cakes are traditionally on the thin side so you get a generous amount of icing in each bite! Privacy Policies. Bake for 20 minutes, or until toothpick inserted in center comes out clean. Well, this sheet cake recipe is a perfect example of that principle – Buttered Pecan Sheet Cake was my flavor of choice! Sounds like a good recipe. So-so-so good. Start off by toasting the pecans in butter until the butter browns and the pecan aroma is detectable. Place water and butter in a medium. Grease and flour bottoms of three 9 inch layer pans. 1 cup (2 sticks) unsalted butter, room temperature. No stand mixer required and takes under an hour from start to finish. No assembly. *To prepare buttered pecans, place 2 T butter and 1 1/2 c pecan halves in a small skillet. It’s made with just two simple ingredients, but It’s extra creamy extra creamy and really adds something special to any recipe. For all you nut lovers out there, there’s one flavor combination that we think just does not get the attention it deserves. Learn more here. Remove from heat and stir in the vanilla. The way we’re going to do that today is with this butter pecan sheet cake. Absolutely. Since I eat gluten free, I substituted gluten free flour and added 1/4 tsp of xantham gum. Cons: None! Butter Pecan Sheet Cake is sinfully delicious and completely approachable. Butter Pecan Sheet Cake Recipe Tips How is Texas-style sheet cake made? Fold in 1/2 of the buttered pecans and pour the batter out onto an 11″ x 17″ rimmed, prepared baking sheet. 12 x 18″? Ease: Super simple and easy recipe. And that buttercream – really is a treat all on its own. Try this Banana Sheet Cake! Once pecans are toasted, remove from flame and cool to room temperature. Remove from oven and let cool 10 minutes. Cake can be covered and stored in the fridge for up to 5 days. Pros: Perfect recipe for fall! I usually have … Butter and line 3 9-inch round cake … It’s the complete opposite of baking a traditional layer cake but it all comes together into an ultra moist, spongey, and soft cake! All This cake recipe is a stove-top recipe that’s prepared on the stove and then baked in a sheet pan. Whisk in the brown sugar and powdered sugar until combined. Making Buttered Pecans. You know those days when you’re really craving cake but have no time or energy to construct an entire layer cake? Don’t worry, we’re here to give it the love it deserves and to convince previously-non-butter-pecan-lovers that it is truly amazing. One of the things I adore most about this recipe is the cake to icing ratio. Check out where to score Tillamook butter in a store near you. Optional: fold pecans into frosting before pouring, or sprinkle over the top. Bring to a boil. Don't miss a thing! Tap the pan against the counter to release any air bubbles. It’s a decadent cake (without being overwhelming) that’s laden with pecans, in both the cake and the frosting, and it’s pretty much impossible to not be obsessed with it. You can also do this using a small saucepan on the stove. Tonight li, How about a simple ‘Fall inspired’ one-pan, New recipe on the blog - The BEST Dip Ever, October -December 2020 Cooking Class Schedule, 4 c powdered sugar, have more on hand to adjust consistency, 3/4 c heavy whipping cream (add in 1/4 c increments to desired consistency). Texture: The cake is ultra moist, tender, and spongy while the glaze is thick and lucious. Once the pecans are toasted, allow them to cool and begin preparing the cake batter. What kind of pan should I use for sheet cake? You can also subscribe without commenting. In a medium bowl, sift together flour, baking powder and salt, and set aside. Combine butter, heavy cream and brown sugar in a medium saucepan over medium-high heat. If you use a smaller pan, such as 9 by 13-inches, you’ll need to increase the baking time to about 30 minutes. Refrigerate until cake is cooled and ready to frost. This recipe was developed for a 10 by 15-inch jelly roll baking pan. Notify me of followup comments via e-mail. This is definitely a keeper! All material, photographs and recipes cannot be copied without written consent from Food for a Year LLC Copyright © 2014-2019, One of my all-time favorite foods is chowder!