Why You’ll Love This Recipe

Indulgent and Flavorful: The combination of soft cake and crunchy, caramelized pecans offers a rich and satisfying flavor that’s hard to resist.
Easy to Make: This recipe is simple to prepare with straightforward ingredients, making it a go-to for both novice and experienced bakers.
Perfect for Any Occasion: Whether you need a quick snack, a dessert for a family dinner, or something for a party, this cake fits the bill.
Nutty and Sweet: With the perfect balance of sweetness from the cake and the crunchy nuttiness of the pecans, it’s a well-rounded dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk (or regular milk)

For the Pecan Pie Topping:

1/2 cup brown sugar, packed
1/4 cup unsalted butter
1 tablespoon heavy cream
1 1/2 cups pecans, roughly chopped
1 tablespoon all-purpose flour (to coat the pecans)

Directions

Make the Cake:

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking dish or line it with parchment paper.
Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Mix until combined.
Alternate Adding Dry Ingredients and Buttermilk: Gradually add the dry ingredients to the wet ingredients in two parts, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
Bake the Cake: Pour the cake batter into the prepared baking dish, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and set it aside to cool slightly while you prepare the topping.

Make the Pecan Pie Topping:

Melt Butter and Sugar: In a medium saucepan over medium heat, melt the brown sugar and butter together. Stir frequently until the mixture is smooth and combined.
Add Cream and Pecans: Stir in the heavy cream, followed by the chopped pecans. Continue to cook for another 1-2 minutes until the mixture is smooth and the pecans are well-coated. Toss the pecans with the tablespoon of flour to ensure they stay evenly distributed on the cake.
Top the Cake: Pour the pecan topping over the slightly cooled cake, spreading it evenly.
Finish Baking: Return the cake to the oven and bake for an additional 10-12 minutes, or until the topping is bubbly and golden brown.

Serve:

Cool and Slice: Let the cake cool in the pan for about 10 minutes before slicing into squares or serving directly from the pan.
Enjoy: Serve warm or at room temperature. You can optionally top with a scoop of vanilla ice cream or whipped cream for an extra indulgent treat!

Servings and Timing

Servings: 9-12 (depending on how large you cut the pieces)
Preparation Time: 15 minutes
Baking Time: 35-42 minutes
Total Time: 50-60 minutes

Variations

Use Different Nuts: Try walnuts, hazelnuts, or almonds in place of pecans for a different flavor profile.
Add Chocolate: Stir in 1/2 cup of mini chocolate chips into the batter for a chocolatey twist.
Coconut Pecan: Add shredded coconut to the pecan topping for a tropical flair.
Spiced Version: Add a pinch of ground ginger, nutmeg, or allspice to the cake batter for a spicier flavor.

Storage/Reheating

Storage: Store leftovers in an airtight container at room temperature for up to 3 days.
Freezing: This cake freezes well. Allow it to cool completely, then wrap it tightly and store in a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.
Reheating: Warm individual slices in the microwave for 10-15 seconds or reheat in a 300°F (150°C) oven for about 10 minutes.

FAQs

Can I make this cake ahead of time?

Yes, this cake can be made ahead of time and stored at room temperature for up to 3 days. The flavors often improve the next day, making it a great option for meal prep or make-ahead desserts.

Can I use a different type of flour?

You can substitute all-purpose flour with a gluten-free flour blend if you’re looking to make this recipe gluten-free. Ensure you check the packaging for specific conversion ratios if using gluten-free flour.

How can I adjust the sweetness?

If you prefer a less sweet dessert, you can reduce the sugar in the cake batter slightly, or use a sugar substitute. Just be cautious not to reduce it too much as the sweetness balances with the pecan topping.

What can I serve with this cake?

This cake pairs wonderfully with vanilla ice cream, whipped cream, or a dollop of fresh cream for an added indulgence.

Conclusion

Pecan Pie Snack Cake combines the flavors of a classic pecan pie with the lightness of a cake, making it the perfect dessert for any occasion. The rich, caramelized pecans on top and the moist, soft cake base come together in a way that’s sure to delight. Whether for a family gathering or a special treat, this snack cake is a must-try! Enjoy the comforting flavors in every bite!