Best 3 Nannies Butter Pecan Cake Recipes

**Nannie's Butter Pecan Cake: A Taste of Southern Charm**

Indulge in the delectable flavors of Nannie's Butter Pecan Cake, a Southern classic that embodies the essence of comfort and indulgence. This moist and fluffy cake is made with a combination of butter and pecans, creating a rich and nutty flavor that is sure to tantalize your taste buds. Topped with a creamy and luscious butter pecan frosting, this cake is a symphony of textures and flavors that will leave you craving for more. Nannie's Butter Pecan Cake is perfect for any occasion, whether it's a family gathering, a special celebration, or a simple treat to satisfy your sweet tooth. Embark on a culinary journey as we delve into the detailed recipe, uncovering the secrets behind this timeless Southern delight. Additionally, discover variations of this classic cake, including a gluten-free alternative and a mini bundt cake version, each offering a unique twist on this beloved dessert. From the preparation of the cake batter to the intricate frosting techniques, this article provides a comprehensive guide to crafting this exquisite Nannie's Butter Pecan Cake, ensuring that every bite is a moment of pure bliss.

Let's cook with our recipes!

BUTTER PECAN CAKE

Butter Pecan Cake image

My husband has a sweet tooth and I enjoy making great desserts like this cake for him! We have two farms - both of which are wonderful - but I also love being in the kitchen. I collect cookbooks and have written one myself.

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

3 tablespoons butter, melted
1-1/3 cups chopped pecans
2/3 cup butter, softened
1-1/3 cups sugar
2 large eggs, room temperature
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup whole milk
1-1/2 teaspoons vanilla extract
BUTTER PECAN FROSTING:
3 tablespoons butter, softened
3 cups confectioners' sugar
3 tablespoons whole milk
3/4 teaspoon vanilla extract

Steps:

Pour melted butter in a baking pan. Stir in pecans. Toast at 350° for 10 minutes. Set aside to cool. , In a bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in vanilla and 1 cup toasted pecans. Pour batter into 2 greased and floured 8-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , Meanwhile, for frosting, cream butter and sugar. Add milk and vanilla, beating until light and fluffy. Add additional milk if needed. Stir in remaining toasted pecans. Spread between the layers and over the top and sides of the cake.

Nutrition Facts : Calories 534 calories, Fat 27g fat (11g saturated fat), Cholesterol 80mg cholesterol, Sodium 280mg sodium, Carbohydrate 71g carbohydrate (51g sugars, Fiber 2g fiber), Protein 5g protein.

BANANA-NUT CAKE WITH PEANUT BUTTER FROSTING

Banana-Nut Cake with Peanut Butter Frosting image

Banana and peanut butter come together in a homemade cake that feeds a crowd.

Provided by Tablespoon Kitchens

Categories Dessert

Time 2h25m

Yield 24

Number Of Ingredients 14

Ingredients

2 1/3 cups Gold Medal™ all-purpose flour
1 2/3 cups granulated sugar
1 1/4 cups mashed ripe bananas (2 1/2 medium)
2/3 cup butter or margarine, softened
2/3 cup finely chopped nuts
2/3 cup buttermilk
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
3/4 teaspoon salt
3 eggs
1/3 cup peanut butter
3 cups powdered sugar
1 1/2 teaspoons vanilla
1/4 to 1/3 cup milk

Steps:

Heat oven to 350°F. Grease bottom and sides of 1 (13x9-inch) pan or 2 (9-inch) round cake pans with shortening; lightly flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan(s).
Bake 13x9-inch pan 45 to 50 minutes, round cake pans 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool round cakes 10 minutes before removing from pans to cooling racks. Cool completely, about 1 hour.
In medium bowl, beat peanut butter and powdered sugar with spoon or electric mixer on low speed until blended. Add vanilla and 1/4 cup milk; beat until smooth and spreadable. If necessary, beat in more milk, a few drops at a time. Frost 13x9-inch cake, or fill and frost round cake layers with frosting.

Nutrition Facts : Calories 280, Carbohydrate 43 g, Cholesterol 40 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 31 g, TransFat 0 g

NANNIE'S BUTTER PECAN CAKE

Nannie's Butter Pecan Cake image

My grandmother use to make this for me all the time when I was little. Love it!

Provided by Sherrie Durkee

Categories Pecan Desserts

Time 1h30m

Yield 10

Number Of Ingredients 9

Ingredients

1 ⅓ cups coarsely chopped pecans
1 ¼ cups butter, divided
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 cups white sugar
4 eggs
1 cup milk
2 teaspoons vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Combine pecans and 1/4 cup butter in a baking pan.
Bake pecans in the preheated oven until toasted and fragrant, about 20 minutes. Let cool.
Combine flour, baking powder, and salt in a bowl.
Combine remaining 1 cup butter and sugar in a large bowl; beat with an electric mixer until creamy. Beat in eggs one at a time. Mix in flour mixture, alternating with milk and vanilla extract, until batter is smooth. Fold in pecans.
Reduce oven temperature to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®).
Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Nutrition Facts : Calories 648.2 calories, Carbohydrate 72.5 g, Cholesterol 137.4 mg, Fat 37.3 g, Fiber 2.5 g, Protein 8.9 g, SaturatedFat 16.5 g, Sodium 416.1 mg, Sugar 42.1 g

Tips

Use room temperature ingredients to ensure they blend evenly and smoothly.
Cream the butter and sugar together until light and fluffy to incorporate air and create a smooth texture.
Gradually add the eggs one at a time, beating well after each addition to prevent curdling.
Sift the dry ingredients together to ensure even distribution and to remove any lumps.
Add the dry ingredients to the wet ingredients in three additions, alternating with buttermilk and beginning and ending with the dry ingredients.
Do not overmix the batter, as this can result in a tough cake.
Bake the cake at the recommended temperature and for the specified time, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before frosting to prevent the frosting from melting.
Use a buttercream or cream cheese frosting to complement the flavors of the cake.
Decorate the cake with chopped pecans, pecan halves, or a sprinkle of cinnamon sugar for added flavor and visual appeal.
Store the frosted cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

Conclusion

Nannie's Butter Pecan Cake is a delectable Southern classic that combines the rich flavors of butter, pecans, and vanilla. With its moist and tender crumb, creamy frosting, and crunchy pecan topping, this cake is a perfect choice for any occasion. Whether you're a seasoned baker or just starting out, this recipe provides detailed instructions and helpful tips to guide you through the process of creating this delicious treat. So gather your ingredients, preheat your oven, and get ready to indulge in the sweet and nutty goodness of Nannie's Butter Pecan Cake.