If you’re a fan of butter pecan ice cream, then you will love this cake as much as I do. I created it to have all of the same flavor notes as the ice cream, sweet vanilla with buttery pecans. It’s an extra special cake for the holidays because it’s just rich enough to be holiday worthy but not too heavy that you can’t enjoy it after eating a big holiday meal. You can even serve it instead of the usual pecan pie.
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For as long as I can remember, since starting to make my own scratch cakes, yellow cake has been my nemesis. I admit that I am pretty hard to please when it comes to a yellow cake because I always imagine a taste like a southern butter pound cake and a mouth feel like a fluffy yellow oil-based…(gasp) box cake. All of the chemicals in a box cake really make for a fluffy, delicious, tender soft crumb and I was determined to recreate that mouth feel sans the chemicals.
You might ask, why not just use cake flour? This, of course would solve a lot of problems but I can’t really market my cakes as natural and European style by using a heavily bleached processed product, and personally I loathe the taste and smell of cakes that are made with cake flour. I can actually taste the bleach and the chemicals and it really takes away from that rich buttery flavor. I knew there had to be a way around this.
