There is no better combination of flavors than the marriage of butter, pecans, cinnamon and sugar. Many a great desert has been born of this “Heavenly Matrimony”. This cake has all the best notes of both “Butter Pecan Ice Cream” and “Pecan Pie”. Enjoy!
½ cup flour
½ cup sugar
1½ tsp cinnamon
4 tbsp butter (room temperature)
½ cup coarsely chopped pecans
1½ cup flour
¾ cup granulated sugar
2 tsp baking powder
1 tsp salt
1/3 cup vegetable oil
1/3 cup plus 3 tbsp milk
1 tsp vanilla extract
1 extra-large egg
¼ cup cream cheese (room temperature)
2 tbsp corn syrup
3 tbsp milk
1½ cup confectioner’s sugar
Place flour, sugar and cinnamon into bowl of a stand mixer. Using the whisk attachment, turn on mixer to slow speed and combine ingredients. Add butter and raise speed to medium. Continue to whisk for 4 minutes then turn off the mixer and stir in the chopped pecans. Set nut mixture aside until needed.
In a large bowl combine flour, sugar, baking powder and salt.
Combine oil, milk, vanilla and egg in a small bowl or cup.
Add wet ingredients to bowl of dry ingredients.
Stir until well combined. Batter will still have a few lumps.
Grease tube pan with butter then line the bottom of the pan with parchment paper.
Spread ½ of the batter into the bottom of the tube pan.
Add ½ of the pecan crumble to the pan.
Add remaining batter by spoonfuls to the pan. (it will finish spreading out by itself while baking).
Sprinkle remaining pecan crumble on top. Bake at 400 degrees for 28 minutes. Remove the cake from the oven and cool on a baking rack for 30 minutes before removing cake from the pan.
Place cream cheese, corn syrup and milk into bowl of stand mixer. Using the whisk attachment mix until it becomes creamy. Then add confectioner’s sugar a little at a time until desired consistency is achieved. I put icing in a plastic squeeze bottle with a pointed tip to make icing the cake easy.
Chippey is patiently waiting for a piece!