Pecan Cake with Honey Buttercream
Pecan Cake with Honey Buttercream
Ingredients
- 2 cups (280 g) unbleached all-purpose flour
- 3/4 cup (75 g) pecans, ground in a food processor
- 1 tsp (5 ml) baking soda
- 1/4 tsp (1 ml) salt
- 1/2 cup (115 g) unsalted butter, softened
- 1/4 cup (60 ml) canola oil
- 1 1/2 cups (315 g) brown sugar
- 1 tsp (5 ml) vanilla extract
- 3 eggs
- 1 cup (250 ml) buttermilk
- 1 egg
- 1 cup (250 ml) honey
- 1 1/4 cups (275 g) unsalted butter, cut into cubes and left at room temperature for 20 minutes
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter and line the bottom of two 8-inch (20 cm) springform pans with parchment paper.
- In a bowl, combine the flour, ground pecans, baking soda and salt. Set aside.
- In another bowl, cream the butter, oil, brown sugar and vanilla with an electric mixer. Add the eggs, one at a time, beating until smooth. At low speed, stir in the dry ingredients alternately with the buttermilk. Spread into the prepared pans.
- Bake for about 35 minutes or until a toothpick inserted into the centre of the cakes come out clean. Let cool completely.
Pecan Cake with Honey Buttercream