A traditional Louisiana dessert, combining the richness of vanilla, the crunch of pecans, and the sweetness of caramel.
Ingredients
Scale:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
1 cup heavy cream
1 cup chopped pecans
1/2 cup caramel sauce
Instructions
Preheat the oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy, about 3 minutes.
Beat in the eggs one at a time, followed by the vanilla extract.
With the mixer on low speed, gradually add the flour mixture to the wet ingredients and mix until just combined.
Stir in the heavy cream and chopped pecans.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 30-35 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Once the cakes are cool, place one layer on a serving plate and drizzle with caramel sauce. Top with the second layer and drizzle with additional caramel sauce, if desired.
