Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chopped pecans
- 1/4 cup butter (for toasting pecans)
If you don’t have buttermilk on hand, a simple substitution is to mix one cup of milk with a tablespoon of lemon juice or white vinegar. Let it sit for about 5 minutes, and you’ll have a great homemade version.
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a small saucepan, melt the 1/4 cup of butter over medium heat. Add the chopped pecans and toast them until they are golden and fragrant, about 5 minutes. Set aside to cool.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes. This step reminds me of helping my abuela whip up her famous cakes, always testing the batter with a cheeky finger.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk, beginning and ending with the dry ingredients.
- Fold in the toasted pecans gently with a spatula. The aroma is irresistible and always brings a smile to my face.
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International