Smör Pecannötkaka (Swedish Butter Pecan Cake)
Smör Pecannötkaka is a Swedish-style butter pecan cake, combining the rich flavors of browned butter, crunchy pecans, and a soft, moist cake. The buttery, nutty goodness is perfect for a cozy dessert or a special treat. This cake is simple to make and is sure to be a hit with anyone who loves the combination of butter and nuts.
Ingredients:
For the Cake:
- 1 cup (2 sticks) unsalted butter, melted and browned
- 1 cup sugar (granulated)
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk (whole or 2%)
- 1/2 cup pecans, chopped (optional, for a nutty texture inside the cake)
For the Brown Butter Glaze:
- 1/4 cup unsalted butter
- 1/2 cup brown sugar (packed)
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1/4 cup chopped pecans, toasted (for topping)
Instructions:
1. Brown the Butter for the Cake:
- In a medium saucepan, melt the 1 cup butter over medium heat. Once it starts to melt, reduce the heat to low and cook, stirring constantly, until the butter turns golden brown and gives off a nutty aroma. This should take about 5-7 minutes. Be careful not to burn it.
- Remove from the heat and let it cool slightly.
2. Make the Cake Batter:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8×8-inch square pan.
- In a large mixing bowl, combine the sugar, eggs, and vanilla extract. Whisk until smooth and fluffy.
- Add the browned butter to the egg mixture, stirring to combine.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
- Stir in the chopped pecans (if using) for a little extra crunch and flavor.
3. Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back when touched lightly.
4. Make the Brown Butter Glaze:
- While the cake is baking, prepare the glaze. In a small saucepan, melt the 1/4 cup butter over medium heat.
- Add the brown sugar and stir to combine. Let the mixture come to a simmer for about 2-3 minutes.
- Add the heavy cream and stir to combine. Let it simmer for another 2-3 minutes until the glaze thickens slightly. Remove from the heat and stir in the vanilla extract.
- Once the glaze is ready, you can toast the remaining pecans by placing them in a dry skillet over medium heat for 2-3 minutes, shaking occasionally, until fragrant. Alternatively, you can toast them in the oven at 350°F (175°C) for about 5 minutes, watching closely to avoid burning.
5. Assemble the Cake:
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, drizzle the brown butter glaze over the cake and sprinkle with the toasted pecans.
Tips & Variations:
- Nut-Free Option: If you prefer a nut-free cake, you can simply omit the pecans from both the cake and the glaze.
- Extra Moisture: For an even richer, more moist cake, you can add a few tablespoons of sour cream or Greek yogurt to the batter.
- Flavor Additions: A pinch of cinnamon or nutmeg in the batter could add a warm, cozy spice flavor to the cake, especially in the colder months.
- Serving Suggestions: This cake is delicious on its own, but you can also serve it with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce for an extra treat.
Serving:
This Smör Pecannötkaka is perfect for enjoying with a cup of coffee or tea in the afternoon, or as a sweet finish to a dinner. The buttery, nutty flavor is irresistible and will be sure to impress!
Enjoy this delightful Swedish-inspired cake—its buttery richness and toasted pecan flavor are sure to satisfy your sweet tooth!
4o mini
