Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups packed brown sugar
- 1 cup unsalted butter, softened
- 1 cup chopped pecans
- 1/2 cup whole milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
If you’re out of pecans, walnuts make a great substitute, offering a similar texture and flavor profile. For a dairy-free version, you can swap out the whole milk for almond or oat milk without sacrificing any of the cake’s moistness.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter and dust it with flour to prevent sticking.
- In a large bowl, cream together the butter and brown sugar until light and fluffy, about 3-4 minutes. This step reminds me of the time my abuela taught me that a good cake starts with a well-beaten batter — patience is key!
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture. Mix until just combined to avoid overworking the batter.
- Fold in the chopped pecans, ensuring they’re evenly distributed. This step always makes me smile, as it brings back memories of shelling pecans with my siblings, turning a simple task into a fun family activity.
- Pour the batter into the prepared baking pan, smoothing the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. This is the perfect time to enjoy a cup of coffee and anticipate the deliciousness to come!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International