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.
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
1 teaspoon vanilla
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.