Pecan Cake

INGREDIENTS:

Pecan Filling:

2 tbsp cornstarch

2/3 cups water

1 large egg yolk

3/4 cups Dickey Farms pecans, chopped

3/4 cups light brown sugar packed

1 1/2 tbsp unsalted butter

1/2 tsp vanilla

Brown Sugar Cake:

2 1/4 cups all-purpose flour

2 tsp baking powder

3/4 tsp salt

3/4 cups unsalted butter

3/4 cups light brown sugar packed

3/4 cups granulated sugar

3 large eggs

1 1/2 tsp vanilla

1 cup milk

Brown Sugar Swiss Meringue Buttercream:

5 large egg whites

1 2/3 cup dark brown sugar

2 cups unsalted butter

2 tsp vanilla

Final Assembly:

2 cups Dickey Farms Pecan Halves

INSTRUCTIONS:

Pecan Filling:

In a medium pot, whisk together water, egg yolk, and cornstarch. Add in brown sugar and chopped pecans and whisk to combine. Cook over medium heat, whisking constantly, until mixture comes to a boil. Boil, whisking constantly for approx. 1 minute. Remove from heat and whisk in butter and vanilla. Cool completely before using on cake.

Brown Sugar Cake:

Preheat the oven to 350°F. Grease and flour two 8-inch cake rounds and line with parchment paper.

In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.

Using a stand mixer fitted with a paddle attachment, cream butter and sugars on medium-high until pale and fluffy (about 3 minutes). Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla. Alternate adding flour mixture and milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporate after each addition.

Bake for 35-40 minutes or until a toothpick inserted into the center comes out mostly clean. Place cakes on a wire rack to cool for 10 minutes, then turn out onto a wire rack and cool completely.

Brown Sugar Swiss Meringue Buttercream:

Place egg whites and sugar into the bowl of a stand mixer, whisk until combined. 

Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3 minutes) or registers 160°F on a candy thermometer.

Place the bowl on your stand mixer and whisk on medium-high until the meringue is stiff and cooled (approx. 5-10mins). Switch to paddle attachment. Slowly add cubed butter and mix until smooth. Add vanilla and whip until smooth.

Assembly:

Place one layer of cake on a cake stand or serving plate. Pipe a dam of buttercream around the top edges and fill with approximately two-thirds of the pecan pie filling. Place a second cake layer on top and apply a thin coat of frosting all over the crumb coat. Chill for 20 minutes. Frost and smooth the top and sides of the cake.

Make a rope border using a Wilton 6B piping tip. Chill for 20 minutes. Fill the entire inside of the rope border with the remainder of the pecan pie filling. Decorate top and bottom with pecan halves if desired.

Enjoy!

*Recipe from Glenda's Farmhouse