Butterscotch Pecan Crumb Cake

Butterscotch Pecan Crumb Cake Recipe | USA | All Purpose Flour | Dark Brown Sugar

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 45 minutes | Servings: 8

Introduction

Butterscotch Pecan Crumb Cake is a delicious and indulgent dessert that combines the rich flavors of butterscotch and pecans in a moist and tender cake. This recipe is perfect for any occasion, whether you are hosting a brunch or simply craving a sweet treat.

History

The origins of Butterscotch Pecan Crumb Cake are not well-documented, but it is believed to have originated in the United States. The combination of butterscotch and pecans creates a unique and irresistible flavor profile that has become a favorite among dessert lovers.

Ingredients

1.25 cups all-purpose flour
1 cup firmly packed dark brown sugar
0.25 tsp salt
0.33 cup softened butter
1 cup chopped pecans
1 tsp baking powder
0.25 tsp baking soda
0.5 cup buttermilk
2 tsp pure vanilla extract
1 well-beaten egg

How to prepare

Preheat the oven to 350°F (177°C).
Butter and flour a round baking pan, shaking out any excess.
In a medium bowl, sift together the flour, sugar, and salt, then add the butter.
Using a pastry blender, work the mixture until it forms fine crumbs.
Remove 0.5 cup of the crumbs, then add the pecans and set them aside.
To the remaining crumbs in the bowl, add the baking powder and baking soda.
Beat in the buttermilk, vanilla, and egg just until blended. Note: The batter will not be smooth.
Spread the batter in the pan and sprinkle the reserved crumbs evenly on top.
Bake for 45 minutes, then cool the cake in the pan on a wire rack.
Serve the cake warm or at room temperature.

Variations

Add a sprinkle of cinnamon or nutmeg to the crumb topping for a warm and spicy flavor.
Substitute walnuts or almonds for the pecans for a different nutty twist.
Drizzle caramel sauce over the cake before serving for an extra touch of sweetness.

Cooking Tips & Tricks

Be sure to use dark brown sugar for a richer flavor in this recipe.

- Make sure the butter is softened to room temperature before blending it with the dry ingredients.

- Do not overmix the batter, as it will result in a tough cake.

- Allow the cake to cool completely before serving to ensure the best texture and flavor.

Serving Suggestions

Serve Butterscotch Pecan Crumb Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Cooking Techniques

The key to making a successful Butterscotch Pecan Crumb Cake is to blend the butter with the dry ingredients until it forms fine crumbs. This will create a tender and crumbly texture in the finished cake.

Ingredient Substitutions

If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

- You can use light brown sugar instead of dark brown sugar for a slightly milder flavor.

Make Ahead Tips

Butterscotch Pecan Crumb Cake can be made ahead of time and stored in an airtight container at room temperature for up to 2 days. Simply reheat in the oven before serving.

Presentation Ideas

Serve Butterscotch Pecan Crumb Cake on a decorative cake stand or plate for a beautiful presentation. Dust with powdered sugar or drizzle with caramel sauce for an elegant finishing touch.

Pairing Recommendations

Pair Butterscotch Pecan Crumb Cake with a hot cup of coffee or tea for a delightful afternoon treat. For a special occasion, serve with a glass of dessert wine or champagne.

Storage and Reheating Instructions

Store any leftover Butterscotch Pecan Crumb Cake in an airtight container at room temperature for up to 2 days. To reheat, place in a 350°F (177°C) oven for 10-15 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Butterscotch Pecan Crumb Cake contains approximately 350 calories.

Carbohydrates

Each serving of Butterscotch Pecan Crumb Cake contains approximately 45 grams of carbohydrates.

Fats

Each serving of Butterscotch Pecan Crumb Cake contains approximately 15 grams of fat.

Proteins

Each serving of Butterscotch Pecan Crumb Cake contains approximately 5 grams of protein.

Vitamins and minerals

This recipe is a good source of calcium, iron, and vitamin E.

Alergens

This recipe contains dairy (butter, buttermilk, egg) and tree nuts (pecans).

Summary

Butterscotch Pecan Crumb Cake is a decadent dessert that is high in carbohydrates and fats, but also provides a good amount of protein and essential vitamins and minerals.

Summary

Butterscotch Pecan Crumb Cake is a delicious and indulgent dessert that is perfect for any occasion. With a rich butterscotch flavor, crunchy pecan topping, and moist cake base, this recipe is sure to become a favorite among your family and friends. Enjoy!

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Butterscotch Pecan Crumb Cake. It was a rainy afternoon and I was rummaging through an old box of recipes that my own grandmother had passed down to me. The paper was yellowed with age and smelled faintly of vanilla and cinnamon. As I unfolded it, I noticed the ingredients listed were simple yet intriguing: flour, sugar, butter, butterscotch chips, pecans, and a hint of cinnamon.

The instructions were straightforward, but the end result promised to be a decadent treat that would surely become a family favorite. I could almost taste the buttery crumb topping and the rich butterscotch flavor mingling with the crunchy pecans. I knew I had to give this recipe a try.

I set to work gathering the ingredients, measuring out the flour and sugar, and melting the butter and butterscotch chips together. The kitchen was filled with the warm and comforting aroma of baking as I mixed the batter and poured it into the pan. As I sprinkled the crumb topping over the cake, I couldn't help but feel a sense of nostalgia for my own grandmother and the recipes she had passed down to me.

The cake baked to perfection, the edges golden brown and the crumb topping slightly crispy. I let it cool before slicing into it, savoring the first bite of the moist cake and the sweet butterscotch filling. The pecans added a satisfying crunch that complemented the soft texture of the cake perfectly. I knew I had stumbled upon a recipe that would be cherished for years to come.

As I enjoyed a slice of the Butterscotch Pecan Crumb Cake with a cup of tea, I couldn't help but think back to the various recipes my grandmother had taught me over the years. She was a master in the kitchen, always whipping up delicious meals and treats that brought our family together. I remembered the countless hours we spent baking together, her hands guiding mine as we rolled out dough or measured out ingredients.

One particular memory stood out to me - the day she taught me how to make her famous apple pie. It was a rainy autumn day, much like today, and the smell of cinnamon and nutmeg filled the kitchen as we peeled and sliced the apples. She showed me how to make the perfect flaky crust, patiently guiding me through each step until the pie was ready for the oven. As it baked, the scent wafted through the house, making our mouths water in anticipation.

The pie turned out beautifully, the apples soft and fragrant, the crust golden and crisp. We enjoyed it warm with a scoop of vanilla ice cream, the perfect combination of sweet and tart flavors. I remember feeling a sense of pride as my grandmother praised my baking skills, her eyes twinkling with pride. It was moments like these that solidified my love for cooking and baking, and I knew that I would carry on her legacy of delicious recipes for generations to come.

As I finished the last bite of the Butterscotch Pecan Crumb Cake, I smiled to myself, grateful for the memories and traditions that had been passed down to me. My grandmother's recipes were more than just instructions for creating delicious dishes - they were a link to the past, a connection to the generations of women who had come before me. And as long as I continued to cook and bake with love and passion, I knew that those traditions would live on in the hearts and stomachs of my own family.