Tuesday, 28 July 2015

Pecan Pie Cake with Butterscotch Cream Cheese Icing

I like winter.
Let me qualify that - I like winter in Durban. It doesn't last very long; but it gives you a chance to wear those expensive boots and coats you couldn't resist buying, despite your husbands advice against it. ("When does it get cold enough to wear those?"  See - it got cold enough. For 3 days.)

And it's perfect baking weather.
Especially for something sweet, rich and nutty like this cake.

It has several steps to it, but you can make both the pecan pie filling and butterscotch sauce in advance.
And it's worth it!



 Pecan Pie Cake with Butterscotch Cream Cheese Icing

Pecan Pie Filling
Recipe from Shugary Sweets

(Make in advance)

240g pecan nuts, chopped
200g brown sugar
120g golden syrup *
125ml fresh cream
60g butter
1tsp vanilla extract
1/2 tsp salt

*yes, grams - I find it easier to weigh the syrup directly into the saucepan, rather than pouring it into a measuring jug.  Sticky business!

Place the sugar, syrup, cream and butter together in a saucepan.
Heat on medium-high, stirring constantly until it boils.
Allow to boil for 1 minute. Remove from the heat.
Stir in the nuts, salt and vanilla extract.
Cool. Refrigerate until required.
Spread the pecan pie filling between the cooled layers of the cake. Reserve some to spread over the top of the cake after it has been iced. (if the filling has been refrigerated, you may need to warm it slightly to make it easier to spread.) 



Buttermilk Vanilla Cake
Recipe adapted from Sweetapolita

Preheat the oven to 180'C
Grease and line 3x 8 inch round cake pans

360g cake flour
400g caster sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
4 large eggs + 2 egg yolks
220g butter, cut into cubes
300ml buttermilk
2 tsp vanilla extract


Sift all the dry ingredients (including the sugar) into the bowl of an electric mixer. Use the paddle attachment on low speed to mix the ingredients together.

Add the butter to the mixer, and beat on low speed until the mixture resembles breadcrumbs.
Mix in 250ml of the buttermilk.
Increase to medium speed and beat for about 2 minutes, until light and fluffy.
While this is mixing, in another bowl, whisk the eggs, yolks and remainder of the buttermilk together.
Add this to the batter in 3 additions, scraping down the sides of the bowl in between.
Mix until just incorporated.

Divide the batter equally between the 3 cake pans. (You can use 2 cake pans, but your baking time will increase.)

Bake the 3 layers at 180'C for approximately 30min, or until a tester inserted comes out clean.
Leave the cake to cool in the pans for 10 minutes before turning out onto a cooling rack.


Butterscotch Cream Cheese Icing
Recipe by Tea, Cake and Create

Butterscotch Sauce
(make in advance)

85g butter
30ml brown sugar
40ml golden syrup
40ml cream
1tsp vanilla extract ( or 8-10 drops of Vanilla Girl vanilla)

Melt the butter, syrup and sugar together in a saucepan. Stir constantly until all the sugar granules have melted.
Add the cream and vanilla. Mix well.
Boil for 3 minutes.
Stir occasionally.
Cool. Refrigerate until required. 

Cream cheese icing
250g  (1 tub) cream cheese, chilled (Use a dense variety of cream cheese - like Woolworths, Philadelphia or Lancewood)
100g butter at room temp
60g icing sugar, sifted
1 tsp vanilla extract
Butterscotch sauce (from recipe above) 
Beat together icing sugar and butter until smooth.
Add cream cheese and vanilla and beat until mixed.
Beat in the butterscotch. 
Ice the cake with the butterscotch cream cheese icing. 
Heat reserved pecan pie filling and pour over the top of the cake. 




Happy (winter) baking!

xxM


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