Description of this recipe
This Pecan Pie Pudding Cake is a delightful hybrid of two beloved desserts: the comforting familiarity of a classic yellow cake and the rich, nutty indulgence of pecan pie. The magic happens in the oven as the batter transforms into a moist, tender cake layer topped with a decadent, gooey pecan pie-inspired pudding. It’s a simple yet impressive dessert that’s perfect for any occasion, from a casual weeknight treat to a holiday gathering. The combination of textures and flavors – the soft cake, the crunchy pecans, and the sweet, buttery pudding – makes every bite a memorable one. This cake offers the elegance of a pie without the fuss of making a traditional crust, making it an accessible and satisfying dessert for bakers of all skill levels.
Why you will love this recipe
You will absolutely adore this Pecan Pie Pudding Cake for several irresistible reasons. Firstly, it’s incredibly easy to make. Forget about complicated pastry techniques and finicky crusts. This recipe uses simple ingredients and straightforward instructions, making it a perfect choice for beginner bakers or anyone looking for a quick and impressive dessert. Secondly, the flavour profile is simply divine. The warm, nutty notes of pecans, combined with the caramel-like sweetness of brown sugar and the comforting vanilla aroma, create a symphony of flavours that will tantalize your taste buds. The cake is moist and tender, providing a perfect base for the gooey, rich pudding that forms underneath the pecan topping. Thirdly, the texture is a dream. The combination of the soft cake, the crunchy pecans, and the silky pudding creates a delightful contrast that will keep you coming back for more. It’s a dessert that satisfies on every level. Finally, it’s a crowd-pleaser. Whether you’re serving it to family, friends, or bringing it to a potluck, this Pecan Pie Pudding Cake is guaranteed to be a hit. Its comforting and familiar flavors, combined with its unique and irresistible texture, make it a dessert that everyone will love.
Introduction
The Pecan Pie Pudding Cake is a dessert that effortlessly blends the comforting familiarity of a classic cake with the decadent indulgence of a pecan pie. It’s a testament to the idea that sometimes, the best recipes are the ones that bring together seemingly disparate elements to create something entirely new and surprisingly delicious. Imagine biting into a moist, tender cake, infused with the warm aroma of cinnamon and studded with crunchy pecans, only to discover a layer of gooey, buttery pudding lurking beneath the surface. This is the experience that awaits you with every slice of this delightful creation.
The magic of this cake lies in its simplicity. Unlike traditional pecan pie, which requires a carefully crafted crust, this recipe uses a simple cake batter as its foundation. This not only makes it easier to prepare but also creates a unique textural contrast that is both comforting and satisfying. The pecan pie element is cleverly incorporated in the form of a sweet, buttery topping that transforms into a rich pudding as it bakes. The hot water in the topping is the key to this transformation. It helps dissolve the sugars and create a luscious, syrupy base that thickens into a pudding as the cake bakes, enveloping the pecans in a blanket of sweet goodness.
This recipe is perfect for those who love pecan pie but are intimidated by the prospect of making a traditional crust. It’s also a great option for anyone looking for a quick and easy dessert that is sure to impress. Whether you’re serving it to family, friends, or bringing it to a potluck, this Pecan Pie Pudding Cake is guaranteed to be a hit. It’s a dessert that appeals to all ages and tastes, making it a perfect choice for any occasion.
So, gather your ingredients, preheat your oven, and prepare to embark on a culinary adventure that will result in a dessert that is both comforting and decadent, simple and impressive, and utterly irresistible.
Ingredients:
Cake Batter:
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 1 tsp baking powder
- ½ tsp cinnamon
- ½ cup milk
- 2 tbsp melted butter
- 1 tsp vanilla extract
- ½ cup chopped pecans
Pecan Pie Topping:
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 cup hot water
- 2 tbsp melted butter
- ½ tsp vanilla extract
- ½ cup pecan halves
Preparation:
Step 1: Preheat your oven to 175°C (350°F) and grease an 8×8-inch baking dish. Ensuring the oven is properly preheated is critical for even baking and allows the cake to rise properly. Greasing the baking dish prevents the cake from sticking, making it easier to remove after baking and ensuring a clean presentation. You can use butter, cooking spray, or line the dish with parchment paper for extra insurance.
Step 2: Prepare the cake batter. In a medium-sized bowl, whisk together the dry ingredients: flour, granulated sugar, baking powder, and cinnamon. Whisking is essential to ensure the baking powder is evenly distributed, which is crucial for a light and fluffy cake. Cinnamon adds a warm, subtle spice that complements the pecans beautifully. In a separate bowl, or directly into the dry ingredients, add the milk, melted butter, and vanilla extract. Stir until the batter is smooth, being careful not to overmix. Overmixing can develop the gluten in the flour, resulting in a tough cake. Finally, gently fold in the chopped pecans. Folding ensures the pecans are evenly distributed without deflating the batter.
Step 3: Pour the cake batter into the prepared baking dish. Spread it evenly across the bottom of the dish to ensure even baking. Use a spatula to smooth the surface if needed.
Step 4: Prepare the pecan pie topping. In a separate bowl, combine the brown sugar, granulated sugar, hot water, melted butter, and vanilla extract. Stir until the mixture is smooth and the sugars are dissolved. The hot water is crucial for dissolving the sugars and creating the pudding-like consistency that characterizes this cake. Brown sugar adds a rich, caramel-like flavor that enhances the pecan pie experience.
Step 5: Assemble the cake. Gently pour the pecan pie topping mixture over the batter. It’s important not to stir or mix the topping and batter together. The topping will naturally settle into the cake as it bakes, creating a distinct layer of pudding underneath the pecan topping. Arrange the pecan halves on top of the mixture, distributing them evenly for a visually appealing finish.
Step 6: Bake for 35-40 minutes, or until the top is golden brown and the pudding layer is bubbling. The baking time may vary depending on your oven, so it’s important to check for doneness using a toothpick. Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. If the toothpick comes out with wet batter, continue baking for a few more minutes and check again.
Step 7: Allow the cake to cool slightly before serving. Cooling allows the pudding to set slightly, making it easier to serve and preventing it from being too runny.
Step 8: Serve warm with a scoop of vanilla ice cream for the ultimate decadent experience. The cold ice cream complements the warm cake and pudding, creating a delightful contrast of temperatures and textures.
COOKING Rating:
Easy
Serving Suggestions:
- Serve warm with a scoop of vanilla ice cream.
- Drizzle with caramel sauce or chocolate syrup.
- Top with whipped cream and a sprinkle of cinnamon.
- Pair with a cup of coffee or tea.
- Enjoy as a comforting dessert on a cool evening.
Tips:
- Use high-quality pecans for the best flavor.
- Toast the pecans before chopping to enhance their nutty flavor.
- Don’t overmix the batter to avoid a tough cake.
- Make sure the hot water is truly hot to help dissolve the sugars in the topping.
- Adjust the baking time as needed depending on your oven.
- If the top of the cake is browning too quickly, cover it loosely with foil.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
Prep Time:
15 minutes
Cook Time:
35-40 minutes
Total Time:
50-55 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and serving size.)
Calories: Approximately 350-400 per serving Protein: Approximately 4-5 grams per serving Sodium: Approximately 100-150 mg per serving
Conclusion
The Pecan Pie Pudding Cake is a delightful fusion of two classic desserts, offering a comforting and indulgent experience that is sure to please. Its simplicity and ease of preparation make it an accessible recipe for bakers of all skill levels, while its unique flavor and texture profile elevate it to a memorable and crowd-pleasing dessert. The combination of the moist cake, the crunchy pecans, and the gooey pudding creates a symphony of flavors and textures that will tantalize your taste buds and leave you wanting more. Whether you’re serving it to family, friends, or bringing it to a potluck, this Pecan Pie Pudding Cake is guaranteed to be a hit. It’s a dessert that embodies the essence of comfort food, bringing warmth and joy to any occasion. So, embrace the magic of this recipe and create a dessert that is both familiar and exciting, simple and impressive, and utterly irresistible.
Questions and Answers about this recipe:
Q1: Can I substitute the all-purpose flour with another type of flour?
A: Yes, you can substitute all-purpose flour with other types of flour, but the texture of the cake may be slightly different. For a slightly denser and more flavorful cake, you can use whole wheat pastry flour. If you need a gluten-free option, a gluten-free all-purpose blend would work well. Be sure to choose a blend that contains xanthan gum, as this helps to bind the ingredients together and create a structure similar to that of gluten-containing flour. Almond flour could also be used for a nuttier flavor, but you may need to adjust the amount of liquid to achieve the desired consistency.
Q2: Can I use a different type of nut instead of pecans?
A: Absolutely! While pecans are the traditional choice for pecan pie, you can certainly experiment with other nuts to create a unique flavor profile. Walnuts would be a great alternative, as they offer a similar buttery and slightly bitter flavor. You could also try using almonds or hazelnuts for a more distinct and aromatic flavor. Remember to chop the nuts into similar sizes to ensure even distribution and texture throughout the cake. Toasting the nuts beforehand can also enhance their flavor and add a deeper complexity to the dessert.
Q3: Can I make this cake ahead of time?
A: Yes, you can definitely make this Pecan Pie Pudding Cake ahead of time. Once the cake has cooled completely, wrap it tightly in plastic wrap or store it in an airtight container. You can store it at room temperature for up to 2 days or in the refrigerator for up to 4 days. If storing in the refrigerator, allow the cake to come to room temperature before serving for the best flavor and texture. You can also gently warm it in the oven or microwave before serving.
Q4: Can I add any other flavors to this cake?
A: Absolutely! This Pecan Pie Pudding Cake is a versatile recipe that can easily be customized to suit your preferences. You could add a touch of bourbon or rum to the pecan pie topping for a more boozy and sophisticated flavor. A pinch of nutmeg or cloves can also add a warm, spicy dimension to the cake. You could also incorporate chocolate chips into the cake batter for a chocolate pecan pie experience. Another option is to add a layer of cream cheese frosting on top of the cooled cake for an extra layer of richness and sweetness.
Q5: What if my pudding layer isn’t forming properly?
A: If your pudding layer isn’t forming properly, there are a few potential reasons why. First, ensure that your oven temperature is accurate. An oven that is too cool may not allow the topping to thicken properly. Second, make sure that the hot water you are using is truly hot. The hot water is essential for dissolving the sugars and creating the syrupy base that transforms into pudding. Third, be sure that you are not stirring the topping and batter together after pouring the topping over the batter. The topping needs to settle on its own to create the distinct pudding layer. Finally, if you are still having trouble, you can try increasing the amount of brown sugar slightly, as this will help thicken the topping.
