Georgia Pecan Cake Recipe
Georgia Pecan Cake Recipe made with pecans, golden syrup, brown sugar, butter, vanilla, eggs, flour, sugar, oil, buttermilk, and warm spices.
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Servings: 8
Ingredients
Pecan Layer
- 200 g chopped pecans
- 175 ml golden syrup
- 70 g brown sugar light or dark
- 113 g unsalted butter melted
- 15 ml lemon juice
- 5 ml vanilla extract
Cake Layer
- 2 large eggs
- 200 g white sugar
- 250 g all-purpose flour
- 7.5 ml baking powder
- 2.5 ml baking soda
- 2.5 ml salt
- 120 ml cooking oil
- 120 ml buttermilk
- 10 ml vanilla extract
- 5 ml pumpkin spice gingerbread spice, or cinnamon powder, optional
Instructions
Prepare the oven and pan.
- Preheat the oven to 165°C / 325°F / Gas Mark 3. Generously butter an 8 x 3-inch deep round cake pan or a 9 x 2-inch round cake pan.
Prepare the pecan layer.
- In a mixing bowl, combine the chopped pecans, golden syrup, brown sugar, melted unsalted butter, lemon juice, and vanilla extract. Stir until the pecans are evenly coated and the mixture is fully combined. Set aside.
Prepare the dry ingredients.
- In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and optional spice, if using. Set aside.
Whip the eggs.
- Place the eggs in the bowl of a stand mixer fitted with the whisk attachment. Whip for approximately 1 minute, or until slightly foamy.
Add the sugar.
- Gradually add the white sugar to the eggs while mixing. Continue whipping until the mixture becomes light and foamy.
Add the oil, vanilla, and buttermilk.
- Slowly drizzle in the cooking oil while mixing. Add the vanilla extract and buttermilk, then mix until fully incorporated.
Combine the wet and dry ingredients.
- Gradually fold the sifted dry ingredients into the wet mixture using a spatula. Scrape the sides and bottom of the bowl as needed. Mix only until a uniform batter forms; do not overmix.
Assemble the cake.
- Pour the pecan mixture into the prepared cake pan and spread it evenly across the bottom. Carefully pour the cake batter over the pecan layer and smooth the top. Tap the pan gently on the counter to remove large air bubbles.
Bake the cake.
- Bake in the preheated oven for 35 to 45 minutes, or until a skewer inserted into the center of the cake comes out clean.
Cool briefly.
- Remove the cake from the oven and allow it to cool in the pan for 5 to 7 minutes. Do not allow the cake to cool completely in the pan, as the pecan layer may become difficult to release.
Invert the cake.
- Place a serving plate or platter larger than the cake pan over the top of the pan. Using oven mitts or a kitchen towel, hold the plate and pan firmly together and invert the cake in one swift motion.
Release and arrange topping.
- Carefully lift the pan. If any pecans remain in the pan, gently remove them and place them back on top of the cake.
Serve.
- Serve warm or at room temperature with the caramelized pecan layer displayed on top.
Notes
To make this recipe gluten-free, replace the all-purpose flour with a gluten-free all-purpose flour blend formulated for baking.
Confirm that the baking powder, baking soda, salt, brown sugar, white sugar, golden syrup, vanilla extract, lemon juice, cooking oil, buttermilk, optional spices, butter, eggs, and pecans are gluten-free.
Use certified gluten-free pecans if preparing the cake for someone with celiac disease or severe gluten sensitivity, as nuts may be processed in shared facilities.
Check all spice blends carefully, including pumpkin spice and gingerbread spice, for gluten-containing additives or cross-contamination warnings.
Use clean mixing bowls, spatulas, measuring tools, cake pan, serving plate, and utensils to prevent cross-contamination.
Serve with gluten-free toppings such as certified gluten-free whipped cream, gluten-free vanilla ice cream, or fresh berries.