Can I make Butter Pecan Cake ahead of time?

Yes, you can bake the cake ahead of time! Just store the cooled cake layers in an airtight container at room temperature for up to two days. For longer storage, refrigerate the cake for up to one week or freeze it for up to two months. Frost the cake on the day you plan to serve it for the best results.

How do I ensure the Butter Pecan Cake is moist?

To keep your Butter Pecan Cake moist, make sure to use buttermilk, as it helps maintain tenderness. Also, avoid overmixing the batter to prevent a dense texture. Be sure to cool the cake completely before frosting to prevent the frosting from melting into the cake.

Can I use different nuts in this recipe?

Absolutely! While pecans are the star of this recipe, you can substitute them with other nuts like walnuts or almonds if you prefer. Just make sure to chop them finely, similar to the pecans, for the best texture.

Butter Pecan Cake – 5 Tips for the Perfect Texture

Description

Fresh Peach Cake is a moist, easy summer dessert layered with juicy peaches and creamy yogurt. Perfect for seasonal gatherings or casual treats.

Ingredients

Scale

1 and 1/2 cups (188g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (120ml) oil (olive oil, vegetable oil, or melted coconut oil)
2/3 cup (133g) granulated sugar, plus 1 tablespoon for the peaches
2 large eggs
3/4 cup (180g) plain Greek yogurt
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 tablespoon lemon juice
1 teaspoon lemon zest
2 cups (320g) sliced fresh peaches (peeled or unpeeled)
1/2 teaspoon ground cinnamon (optional)
Confectioners’ sugar (optional, for topping)

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Instructions

Preheat the oven to 350°F (177°C) and grease a 9-inch springform pan.
In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a medium bowl, whisk together oil, sugar, eggs, yogurt, vanilla and almond extracts, lemon juice, and lemon zest until smooth.
Pour the wet ingredients into the dry ingredients and whisk until just combined. The batter will be slightly thick.
Toss the peach slices with 1 tablespoon sugar. Divide into two portions. Add cinnamon to one portion and stir gently.
Spread half the batter into the prepared pan. Layer the cinnamon-sugar peaches over it. Add the remaining batter and top with the plain peaches.
Bake for 50–55 minutes, tenting with foil around 30 minutes to prevent over-browning. Check for doneness with a toothpick.
Remove from the oven and cool on a wire rack for at least 30 minutes before serving. Dust with confectioners’ sugar if desired.

Notes

Peeling the peaches is optional.
Use firm-ripe peaches for the best texture.
Can substitute yogurt with sour cream or dairy-free yogurt.
Store at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze for up to 3 months; thaw before serving.

Nutrition

Serving Size: 1 slice
Calories: 270
Sugar: 18g
Sodium: 150mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 5g
Cholesterol: 45mg