Ingredients

1½ cups pecans, chopped

1½ cups butter, room temperature

8 ounces cream cheese, room temperature (for cake)

3 cups brown sugar, packed

6 eggs, room temperature

3¼ cups cake flour

1½ teaspoons vanilla

8 ounces cream cheese (for frosting)

½ cup butter (for frosting)

3 cups powdered sugar

1 teaspoon vanilla (for frosting)

2 cups chopped pecans, for garnish (optional)

Instructions

Step 1: Preheat your oven to 325°F (163°C). Spray a 10-inch tube pan with nonstick cooking spray and lightly coat it with flour. Sprinkle ½ cup of chopped pecans evenly in the bottom of the prepared pan.

Step 2: In a large bowl, beat the cream cheese and butter together until smooth. Add the brown sugar and continue mixing for 4-5 minutes until the mixture is light and fluffy.

Step 3: Add eggs one at a time, beating well after each addition to ensure they are fully combined.

Step 4: Gently fold the cake flour into the wet mixture until just combined. Take care not to overmix to keep the cake tender.

Step 5: Stir in the vanilla extract and the remaining 1 cup of chopped pecans until evenly distributed.

Step 6: Spoon the batter into the prepared pan on top of the pecans. Place the tube pan on a baking sheet to catch any spills.

Step 7: Bake for 90 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Step 8: For the frosting, beat together cream cheese and butter until smooth. Gradually add powdered sugar, one cup at a time, mixing well after each addition.

Step 9: Mix in the vanilla and beat on low until fully incorporated. Spread the frosting evenly over the cooled cake.

Step 10: If desired, garnish the frosted cake with chopped pecans around the edges for an extra crunch and visual appeal.

Tips & Variations

Toast the pecans lightly before chopping to enhance their nutty flavor.

Substitute half the brown sugar with white sugar for a milder sweetness.

For a denser cake, use all-purpose flour instead of cake flour.

Add a pinch of cinnamon or nutmeg to the batter for warm spice notes.

Use light cream cheese frosting if you prefer a less rich topping.

Storage

Store the cake covered in the refrigerator for up to 5 days. Keep it tightly wrapped or in an airtight container to prevent it from drying out. Before serving, let it come to room temperature or warm slices slightly for a soft texture. Leftover cake can also be frozen for up to 2 months; thaw overnight in the refrigerator before frosting and serving.

FAQs

Can I use walnuts instead of pecans?

Yes, walnuts make a great substitute and provide a similar texture and flavor. Toast them lightly for best results.

What can I do if I don’t have cake flour?

You can make a substitute by measuring out all-purpose flour, removing 2 tablespoons per cup, and replacing it with 2 tablespoons of cornstarch. Sift together before using to mimic cake flour’s lightness.