Ingredients:
• 2 cups chopped pecans• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, room temperature
• 1/2 cup vegetable oil
• 1 1/2 cups granulated sugar
• 1/2 cup light brown sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans.
2. Spread chopped pecans on a baking sheet. Toast in the oven for 5-7 minutes. Let cool.
3. In a bowl, mix flour, baking powder, baking soda, and salt.
4. In another bowl, beat butter, oil, and sugars until creamy. Add eggs one at a time, then vanilla.
5. Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients.
6. Fold in toasted pecans.
7. Divide batter evenly among cake pans. Bake for 25-30 minutes or until a toothpick comes out clean.
8. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Notes:
• Customize with your favorite frosting.
Prep Time: 30 mins | Cooking Time: 30 mins | Total Time: 1 hour | Kcal: 450 | Servings: 12
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