This pecan pie snack cake is your new go-to dessert for any occasion. Tiny in size but huge in flavor, it’s the perfect treat to satisfy your sweet tooth without the guilt.
Why This Recipe Works
- It combines the rich, buttery flavors of traditional pecan pie with the convenience of a snack cake.
- The recipe uses simple, pantry-staple ingredients for an easy baking experience.
- Perfect portion control means you can enjoy a little indulgence without overdoing it.
- The caramel-like topping adds a decadent touch that pecan pie lovers will adore.
- It’s versatile, allowing for various add-ins and substitutions to suit any taste.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup chopped pecans
- 1/4 cup corn syrup
Equipment Needed
- 8×8 inch baking pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
Instructions
Preheat and Prepare
Preheat your oven to 350°F and grease an 8×8 inch baking pan. This ensures your cake doesn’t stick and bakes evenly. Tip: For extra non-stick security, line the pan with parchment paper.
Mix Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt. This creates a uniform mixture that will give your cake the perfect texture.
Combine Wet Ingredients
In another bowl, mix the melted butter, eggs, and vanilla extract until well combined. Gradually add this to the dry ingredients, stirring until just mixed. Tip: Overmixing can lead to a tough cake, so stir until the ingredients are just incorporated.
Add Pecans and Corn Syrup
Fold in the chopped pecans and corn syrup into the batter. The corn syrup will give your cake that signature pecan pie gooeyness.
Bake to Perfection
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Keep an eye on the cake during the last few minutes to prevent overbaking.
Tips and Tricks
For an even more decadent treat, drizzle the cooled cake with melted chocolate or caramel sauce. If you’re a fan of texture, consider adding a handful of chocolate chips to the batter. For a nuttier flavor, toast the pecans before adding them to the mix. Always let the cake cool slightly before cutting to ensure clean slices. Storing the cake in an airtight container will keep it moist for days.
Recipe Variations
- Swap out the pecans for walnuts or almonds for a different nutty flavor.
- Add a teaspoon of cinnamon or pumpkin spice to the dry ingredients for a seasonal twist.
- For a chocolatey version, mix in 1/4 cup of cocoa powder with the dry ingredients.
- Top the baked cake with a scoop of vanilla ice cream for an indulgent dessert.
- Use maple syrup instead of corn syrup for a deeper, richer flavor.
Frequently Asked Questions
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend. Just ensure it’s a 1:1 substitute to maintain the cake’s texture.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The edges should also start to pull away slightly from the pan.
Can I freeze this cake?
Yes, this cake freezes beautifully. Wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 3 months. Thaw at room temperature before serving.
Summary
This pecan pie snack cake is a delightful twist on a classic dessert, offering all the flavors you love in a convenient, portion-controlled package. Easy to make and even easier to enjoy, it’s sure to become a favorite.
