Georgia Pecan Cake
Get ready to indulge in a truly Southern treat with this Georgia Pecan Cake. It’s filled with sweet, buttery flavors and crunchy pecans, bringing a cozy twist to your dessert table.
Ingredients
Topping
- Pecans 200g / ~1.75 cups, chopped
- Delivers the essential nutty crunch that defines this dessert.
- Shredded Coconut 70g / ~0.15 lb
- Provides a delicate sweetness and a little extra texture.
- Brown Sugar 120g / ~0.26 lb
- Adds a slight caramel taste when heated.
- Melted Butter 80g / ~0.18 lb
- Binds the topping and creates a rich buttery flavor.
- Cinnamon 1.5 tsp
- Enhances warmth and complexity in the topping.
- Vanilla Extract 1.5 tsp
- Infuses the nut-coconut mix with a subtle sweet aroma.
- Salt ¼ tsp
- Balances sweetness to keep the topping from being too sugary.
Cake
- All-Purpose Flour 210g / ~0.46 lb
- Lays the foundation for a tender moist crumb.
- Brown Sugar 170g / ~0.37 lb
- Contributes both sweetness and moisture to the batter.
- Milk 200ml / ~0.44 lb
- Helps bring the dry ingredients together and softens the crumb.
- Softened Butter 130g / ~0.29 lb
- Adds richness and velvety texture to each bite.
- Eggs 2, large
- Provides structure and fluffiness.
- Baking Powder 12g / ~0.42 oz
- Ensures a nice rise for a light airy cake.
- Vanilla Extract 1.5 tsp
- Pairs perfectly with brown sugar enhancing the overall sweetness.
- Salt ¼ tsp
- Essential for rounding out every component of the cake’s flavor.
Instructions
Prep the Pan & Topping
- Preheat your oven to 350°F (175°C). Line a round cake pan with foil and give it a quick coating of non-stick spray.
- In a bowl, mix chopped pecans, shredded coconut, brown sugar, melted butter, cinnamon, vanilla extract, and salt. Spread this mixture evenly in the bottom of the pan.
- Combine the Batter
- In a separate mixing bowl, cream softened butter with brown sugar until fluffy. Beat in eggs, baking powder, and salt.
- Alternate adding half of the flour, then the milk, then the remaining flour—blending after each addition. Finish by stirring in vanilla extract.
- Layer & Bake
- Carefully pour the batter over your nutty topping.
- Slide the pan into your preheated oven and bake for around 35–40 minutes, or until a toothpick inserted in the center emerges clean.
- Flip & Cool
- Let the cake rest in the pan for about 5 minutes.
- Carefully invert it onto a serving plate so that the pecan-coconut mixture rests on top. Peel off the foil gently.
- Allow the Georgia Pecan Cake to cool for another 15 minutes before slicing and serving.
Notes
If you prefer a gluten-free version, swap in a trusted gluten-free flour blend.
Feel free to substitute pecans with walnuts or mix both for extra variety.
You can lower sugar content slightly if you’re using sweetened coconut.
Feel free to substitute pecans with walnuts or mix both for extra variety.
You can lower sugar content slightly if you’re using sweetened coconut.