Short & Sweet: Pecan-Whipped Cream Cake
This cake was discovered last night from a sudden urge to satisfy a midnight snack craving. It is now one of my favorites, if not my absolute favorite cake. Seriously it is that good. I had a grandiose idea of making October a pumpkin-only event but after one bite of this insanely delicious cake I knew I had to share this recipe. So, “Short & Sweet”, a chance for me to briefly share quick and easy recipes – yes this recipe takes an hour to bake but everything else about it is quick.
The crumb on this pecan-whipped cream cake is dense like a coffee cake and has the familiar nutty flavor and soft crunch of pecans dotting each bite. The copious quantity of cream create an incredibly moist cake. While a slice is delicious on its own – perfect as a sweet but not too sweet breakfast treat – adding a little powdered sugar or a dollop of whipped cream makes this rich cake a perfect dessert capable of satiating any sweet tooth.
Pecan-Whipped Cream Cake
This recipe is adapted from a Bo Friberg recipe.
Ingredients
4 ounces pecans
1 ounce powdered sugar
5 ounces bread flour
4 ounces cake flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups heavy cream
11 ounces granulated sugar
4 eggs
1 teaspoon vanillaInstructions
1. Preheat an oven to 375°F. Butter and flour a bundt pan.
2. In a food processor or blender, process the pecans and powdered sugar as fine as you can get it without letting it cake. In a bowl mix the flours, baking powder, salt, and pecan mix. Set aside.
3. Whip the heavy cream to stiff peaks. Set aside.
4. Whip the eggs and granulated sugar until light yellow and fluffy, about five minutes. Add the vanilla and mix in well.
5. Fold half of the dry mix into the egg and sugar mix then fold in half of the cream in. Repeat folding the remaining dry mix and then the remaining cream mix into the batter until everything is incorporated, careful not to over mix as you do not want to deflate the batter.
6. Pour the batter into the prepared pan. Level the batter with a spatula.
7. Reduce the oven to 325°F and bake for 45 to 50 minutes or until a tooth pick inserted in the center comes out barely clean – crumbs are ok, a goo or wet batter is not. Mine baked for 48 minutes.
8. Let cool in the bundt pan before removing.
Enjoy!
This sounds wonderful, will have to try it!!!!
So glad you shared this with us because it looks amazing! Might even have to grace our Thanksgiving table next month =)
How lovely! I am also going to be making this soon. I like the idea of using whipped cream. And ground pecans are wonderful. Thanks!
So did you just swap out pecans for an original walnut recipe? The title says pecans but the ingredients say walnuts. Either one sounds like it would be extremely tasty to me. It looks delicious.
Thank you for catching this! I think I may have had walnuts on the mind – My next cake is going to be a walnut cake. Both would definitely be delicious though!
Thanks again!
Wow, I gained 10 pounds just reading up here! One of the few sweets I do are chocolate chip cookies… It’s a good thing I’m not doing this stuff here, or I’d get myself in trouble! Great looking stuff.
And I like the swap to pecans!
Ground pecans and cream does sound like it would make an awesome nut cake. Usually you find a lot of cakes with big chunks of nuts but the ground nuts I am sure lends a lot more flavor to the batter.
Looks like you like it served the way I would eat it-with a nice cup of coffee. Great post.
What a beautiful cake Russell. I also have one of those midnight snack cravings… can be annoying sometime when I have nothing in the house.
Your photographs make the cake look absolutely delicious! I’m sure it tastes fantastic, love pecans!
If only I had a cake like this at home last night to satisfy my midnight cravings! looks totally comforting and delicious! really enjoyed browsing thru your blog…such enjoyable reads and the photos are amazing..they tell stories!
btw, in this recipe, you mean 4 oz pecans not walnuts right?
Haha Oh my gosh, yes. I definitely mean pecans. Thank you for catching that silly error I made! I’ve gone ahead and corrected it.
And thank you very much for the kind words! I’m very happy to hear you enjoyed browsing through the site.
Holla! Midnight ideas rule the world!!!
i like your pictures and would like to invite you to share them on tastingspot.com
This looks to be such a pretty cake – I’ve never used whipped cream in a cake mix before.
You’ve also re-piqued my interest in investing in a bundt tin, I just love the shape :)
Another awesome post. It looks amazing. Definitely will be trying this fast and simple recipe very soon! Great photos :)
this looks delicious! I’m so inspired by your pictures. You have such creative styling ideas. :)
Looks so yummy and great for tea time.
Looks really soft, lovely and delicious!
This is beautiful as always. The flavors sound perfect too. I love pecans!
my mom-in-law was just asking if i could bake her some sort of pecan cake… this is perfect! not to mention, it sounds delicious! thanks so much for sharing :)
WOW, what a great cake! Sounds amazing…I would have to eat this one all by myself though since my guy doesn’t enjoy nuts. DARN! A cake all to myself, how horrible :-P
Oh, mine! I could die for a slice of it… now!!
Glad you veered away from pumpkin just long enough to make this decadent cake! Looks delicious.
DELICIOUS!!! I saw you tweeting about this and it looks so incredible!!
What a gorgeous cake (and photos!). The crumb looks perfect…I’d really love a slice for my dessert tonight :)
“Copious cream”? I’m with you. This is a great cake for fall besides its lack of pumpkin! :)
Yum! This sounds delicious. Really a very enticing name for the cake. Love it.
The name of the cake says it all….and I know it is absolutely delicious. I will definitely try this. Thanks for this recipe.
Yum! So glad you posted this! After your tweets I couldnt wait to get the recipe!
I am guilty of loving a slice of pound cake a little too much when one is nearby. This looks like one that would induce fits of guilt.
This cake looks lovely and I like the cake mold too :)
Sometimes those midnight cravings result in the best outcomes. This looks amazing! My grandparents have a pecan tree so they are always sending over pecans. Looks like I will be using them to make this!
Oh my goodness this cake looks amazing! I’d gladly eat the entire cake for you.
And your photos are just gorgeous! :)
I love the flavor of pecan! I have never had a cake like this before and it looks and sounds so delicious! Great recipe!
You’re quite a baker Russell. This is another great recipe.
It’s just cruel that I can’t grab a piece right from the screen! I was so ready for a snack right now too. The pecans sound delicious in this.
I always LOVE looking at your photos!
Mmmm.. Delicious and drool-worthy cake! I need to begin creating baking recipes soon. You are one of my motivators..
BTW, thanks for visiting my blog :)
I can’t tell you exactly why, but I looooove bundt cakes. And pecans. And things that are short and sweet. :) Sounds like a good match, yes?
There’s something about un-iced cake that just screams “eat me for breakfast, lunch, and then dessert”. I really want a slice of that cake to go with my morning tea
I’ve been meaning to make a heavy cream cake forever! Yours look so beautiful – I love the addition of nuts.
What a rich and wonderful cake….
I can really enjoy a slice right now, after long crazy day ….
mmmm this looks amazing!!!
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As soon as I find one of my two, missing in action, Bundt pans I’m making this cake.
I love the name of these. Looks delicious!
That looks delicious! Added to my must-make folder!
I tried this recipe last week, and it was fantastic. It is seriously one of my favorite baking attempts (I call them attempts cuz sometimes I can’t control what’ll happen). What I really liked about it was it wasn’t too sweet, and it was a really light cake. Of course, that means it’s easy to eat the entire thing in one sitting.
Thanks again, Russell!
Found your site through Pinterest. This looks and sounds incredible. Nice photos too.
I made this baby. It is worth it.