Butter Pecan Cake With Brown Butter Frosting

BUTTERED PECANS INGREDIENTS:

• 2 cups chopped pecans
• 3 TBSP butter

BUTTERED PECANS INSTRUCTIONS:

• Preheat oven to 350F.
• Melt butter in a small microwavable bowl, add in pecans and toss well to coat.
• Line a baking tray with parchment paper and evenly spread out the pecans.
• Place the pecans in the oven until toasted, About 10 -15 mins. Be sure to give them a little stir every 5 mins.
• Set aside to cool.

CAKE INGREDIENTS:

DRY INGREDIENTS:

• 1.5 cups almond flour
• 3/4 cup of vanilla whey protein powder
• 1.5 cups cups chopped buttered pecans
• 1/2 cup stevia/erythritol blend sweetener
• 1/2 cup Swerve Brown Sweetener
• 1.5 TBSP baking powder
• 1/2 tsp baking soda

WET INGREDIENTS:

• 1 cup buttermilk substitute (See Kitchen Tip Below)
• 1/4 cup vanilla almond milk
• 1/2 cup coconut oil (melted)
• 3 large eggs (room temp)

CAKE INSTRUCTIONS:

• Preheat oven to 325F.
• Sift the almond flour and vanilla protein powder into a large mixing bowl.
• Add the rest of the dry ingredients and whisk until all the ingredients are well incorporated.
• Add in all of the wet ingredients to the dry ingredients and mix with a hand mixer until all of the ingredients are well combined and you have a light airy batter. About 3 to 5 mins.
• Pour evenly into 2 greased, 8″ cake pans.
• Cook for 35 to 40 minutes, or until the top is golden, the cake is coming away from the sides of the pan, and a wooden skewer come out clean.
• Carefully turn out the cakes from the cake pans, and allow to cool on a cooling rack.

BROWN BUTTER FOR THE FROSTING:

• Add 1 cup of unsalted butter to a small saucepan over medium heat.
• Constantly stir/whisk butter as it’s melting as to not allow it to burn.
• The butter with start to froth up, but what you are looking for is a nice caramel/amber color liquid, with brown bits on the bottom….If they are black, you’ve burnt it and will have to start again.
• Once you’ve reached the brown butter color, empty into a heat proof bowl and place in the fridge until it is starting to solidify into soft butter consistency.
• Set Aside.

BROWN BUTTER FROSTING INGREDIENTS:

• brown butter
• 12oz cream cheese softened
• 1.5 tsp vanilla extract
• 2 cups Swerve Confectioners Sweetener

BROWN BUTTER FROSTING INSTRUCTIONS:

• Add the browned butter, cream cheese and vanilla extract to a large mixing bowl.
• Beat with a hand mixer until fully incorporated.
• Add the powdered sweetener a 1/2 a cup at a time, and beat with a mixer until all of the sweetener is incorporated and the frosting is whipped, light and fluffy.

CAKE ASSEMBLY:

• Place first cake on your serving dish, add 1/3 of your frosting to the top of the cake and smooth out.
• Place the 2nd cake on top of the frosting and use another 1/3 of your frosting for the top of the cake.
• Finally, use the last 1/3 of your frosting for going around the sides of your cake, making sure to smooth the whole cake out as you go.
• To finish off decorating the cake, we use the left over 1/2 a cup of buttered pecans to scatter over the top of the cake.
• SERVE AND ENJOY! (we enjoy this cake chilled)

PRODUCTS WE USE:

• KITCHEN AID MEASURING SPOONS/CUPS
• NORDIC WARE 1/2 SHEET BAKING PANS
• WIRE FINE MESH STRAINER
• STAINLESS MIXING BOWLS
• BLACK AND DECKER HAND MIXER
• WILTON ALUMINUM 8″ ROUND CAKE TIN
• BAKING/COOLING RACK
• PYREX MIXNG BOWLS
• SILICONE RUBBER SPATULA

AMAZON ASSOCIATES

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