Introduction
If there’s a cake that embodies Southern hospitality, it’s the Southern Butter Cake. Moist, dense, and rich, this classic dessert is a staple in Southern kitchens. It’s a simple yet satisfying treat that can be enjoyed on any occasion. What sets this version apart is the indulgent Maple-Pecan Glaze, which adds a sweet and nutty twist to the buttery cake. With a crisp crust, a fluffy center, and a decadent topping, this Southern Butter Cake with Maple-Pecan Glaze is guaranteed to become your go-to comfort dessert. Let’s dive into the recipe that promises to bring a taste of the South to your kitchen!
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs, room temperature
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the Maple-Pecan Glaze:
- 1/2 cup unsalted butter
- 1/4 cup pure maple syrup
- 1/2 cup light brown sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Preparation:
Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 8-inch round cake pans. Set aside.
Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes). This step is crucial for a soft and airy cake texture.
Step 4: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry mixture. Mix just until combined—avoid overmixing to prevent a dense cake.
Step 6: Pour the batter into the prepared pan(s) and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: While the cake is baking, prepare the Maple-Pecan Glaze. In a medium saucepan, melt the butter over medium heat. Stir in the maple syrup and brown sugar, cooking until the sugar is dissolved and the mixture is bubbly (about 3-4 minutes).
Step 8: Add the heavy cream and bring the mixture to a simmer. Cook for another 2-3 minutes, stirring constantly, until the glaze thickens slightly.
Step 9: Remove the glaze from heat and stir in the vanilla extract and chopped pecans. Allow it to cool slightly.
Step 10: Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Poke small holes all over the top of the cake using a toothpick or skewer.
Step 11: Pour the warm Maple-Pecan Glaze evenly over the cake, allowing it to seep into the holes. Let the cake cool completely before slicing.
Cooking Note:
- Ensure that your butter and eggs are at room temperature before mixing. This helps create a smoother batter and a fluffier cake.
- When making the glaze, be sure to stir constantly to prevent burning. The sugar should be fully dissolved for a smooth texture.
- Use pure maple syrup for the best flavor. Avoid artificial syrups as they can affect the taste of the glaze.
Serving Suggestions:
- Serve this cake warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream.
- Pair it with a hot cup of coffee or a glass of cold milk for the ultimate comfort treat.
- This cake also makes a fantastic base for a sundae—top it with ice cream, chocolate sauce, and extra chopped pecans for a decadent dessert.
Tips:
- For a deeper, nuttier flavor, lightly toast the pecans before adding them to the glaze.
- If you prefer a less sweet cake, reduce the amount of sugar in the glaze by half.
- This cake can be made a day ahead and stored in an airtight container. The flavors will deepen as it sits.
Prep Time:
20 minutes
Cooking Time:
40 minutes
Total Time:
1 hour
Nutritional Information (per serving, based on 12 servings):
- Calories: 450
- Protein: 5g
- Carbohydrates: 58g
- Fat: 22g
- Sodium: 200mg
- Sugar: 35g
Conclusion
Southern Butter Cake with Maple-Pecan Glaze is a delightful fusion of rich, buttery flavors with a sweet, nutty topping. It’s perfect for family gatherings, holidays, or simply when you need a comforting dessert. The moist texture of the cake, combined with the crunch of the pecans and the sweetness of the maple glaze, makes it a memorable treat. Bake this cake once, and it’s sure to become a staple in your recipe collection.
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Southern Butter Cake with Maple-Pecan Glaze
- Total Time: 1 hour
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs, room temperature
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the Maple-Pecan Glaze:
- 1/2 cup unsalted butter
- 1/4 cup pure maple syrup
- 1/2 cup light brown sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 8-inch round cake pans. Set aside.
Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes). This step is crucial for a soft and airy cake texture.
Step 4: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry mixture. Mix just until combined—avoid overmixing to prevent a dense cake.
Step 6: Pour the batter into the prepared pan(s) and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: While the cake is baking, prepare the Maple-Pecan Glaze. In a medium saucepan, melt the butter over medium heat. Stir in the maple syrup and brown sugar, cooking until the sugar is dissolved and the mixture is bubbly (about 3-4 minutes).
Step 8: Add the heavy cream and bring the mixture to a simmer. Cook for another 2-3 minutes, stirring constantly, until the glaze thickens slightly.
Step 9: Remove the glaze from heat and stir in the vanilla extract and chopped pecans. Allow it to cool slightly.
Step 10: Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Poke small holes all over the top of the cake using a toothpick or skewer.
Step 11: Pour the warm Maple-Pecan Glaze evenly over the cake, allowing it to seep into the holes. Let the cake cool completely before slicing.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 450
- Sodium: 200mg
- Protein: 5g