Ingredients for Pecan Crumb Cake
- 2 1/2 cups (5 sticks) unsalted butter
- Pecans
- Vanilla Wafers
- 1 3/4 cups granulated sugar + 1/3 cup packed light brown sugar
- 1 teaspoon vanilla extract
- Flour
- Baking Powder
- 4 large eggs
- 1 cup milk
- Salt
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How to Make Pecan Crumb Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9x5 inch loaf pans.
- **Make the Crumble Topping:** In a medium bowl, combine 1/2 cup (1 stick) unsalted butter, melted, 1 cup chopped pecans, 1 1/2 cups crushed vanilla wafers, and 1/3 cup packed light brown sugar. Mix until well combined.
- Press the crumble mixture evenly into the bottom and up the sides of the prepared loaf pans.
- **Make the Cake Batter:** In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 1 cup milk and 1 teaspoon vanilla extract.
- In another bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared loaf pans over the crumble topping.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
189g
Fat
96g
Carbs
25g
