Turn your favourite Thanksgiving dessert up a notch into a delicious Pecan pie themed cake!
I love pecan pie, I've had some really delicious slices, and even though this year I did intend on making a pecan pie, I had the idea instead to make it into a cake. Because for me, everything comes in cake form! In this cake we've got lovely brown sugar spiced sponges, a pecan butter filling and a creamy sweet maple buttercream. I know I'm writing this recipe a lot later than Thanksgiving but I'ma always behind with these things (let's hope Christmas I'm on the ball!) but I thought it's still worth sharing the recipe - pecan pie can still be enjoyed all year round :) Next year if I don't make a pecan pie type something, I'd like to try some other traditional thanksgiving recipes.
Check out my other layer cake recipes for more inspiration!
Recipe
Prep: 15 minutes
Cook: 25 minutes
Serves: 8
Ingredients
Cakes
325g Self-raising flour
300g Light brown sugar
1 tbsp Baking powder
1 tsp Salt
130g Applesauce
250ml Soya milk + 1 tbsp apple cider vinegar
160g Butter
2 tsp Vanilla extract
1 tbsp Cinnamon
Filling
Meridian Pecan butter
Buttercream
300g Butter softened
500g Icing sugar
2 tbsp Maple syrup
Pecans optional
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✿Preheat the oven to 180℃ and grease and line x3 6 inch cake tins with baking paper.
✿Mix together the soya milk and ACV in a jug and leave to one side for 5 minutes to create a 'buttermilk'.
✿Using an electric mixer or standing mixer, beat together the butter and sugar together until combined and fluffy. Add the applause and vanilla and mix in - the mixture may start to separate but that's okay it will come together with the rest of the ingredients.
✿In a separate bowl, mix together the flour, salt and cinnamon. In stages add some of the dry mixture to the sugar mixture and a little bit of 'buttermilk' and mix.
✿Keep alternating and mixing in-between, ending with the flour last and then mix the cake batter till smooth.
✿Divide the cake batter between the 3 tins and bake in the oven for 20-25 minutes until a knife inserted comes out clean. Leave to cool in the tins completely before removing.
✿Meanwhile make the buttercream. Using an electric whisk or stand mixer, beat the butter until smooth and creamy. Gradually add the icing sugar about 100g at a time, and mix together making sure to stop and scrape in and around the bowl to collect all of the icing and butter.
✿Finally add the maple syrup and mix in, add more if needed but it should be quite sweet.
✿To assemble the cakes, place one cake layer on a cake board or plate and spread a thinnish layer of buttercream on top. I like to pipe a wall of buttercream around the outer edge of the cake layer to prevent the filling seeping out.
✿Add about 2 tbsp of pecan butter in the middle and spread evenly to meet the wall of buttercream.
✿Place the next cake layer on top and repeat the process finishing with the last cake layer on top.
✿Using a palette knife spread some more buttercream on top and around the cake for the crumb coat. Place in the fridge to chill until firm to touch.
✿Remove the cake and spread the remaining buttercream around the cake for a smooth finish. I saved some to pipe a rope style on top of the cake but you can finish it how you like.
✿Add the pecans around the bottom or on top and leave in the fridge to chill until ready to serve. Will keep in the fridge up to a week. Enjoy!
Christina
xx
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