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Sponge Cake With Pecan Topping

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Sponge Cake with Pecan Topping Recipe

Introduction

This Sponge Cake with Pecan Topping is a deliciously soft, airy cake topped with a caramelized pecan layer that adds a nutty, sweet crunch. With its buttery sponge base and rich topping, this cake is perfect for gatherings, holidays, or as a quick dessert to satisfy a sweet craving. It’s easy to make yet impressive enough to wow your guests, combining simple pantry ingredients into a crowd-pleasing treat. Here’s how to make this delightful cake from scratch!

Ingredients for Sponge Cake with Pecan Topping

For the Sponge Cake

  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 stick butter (about 1/4 cup), melted
  • 1/2 + 1/8 cup milk
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 pinch salt
  • 1 heaping tsp baking powder

For the Pecan Topping

  • 1 cup brown sugar, firmly packed
  • 1 cup pecans, chopped
  • 1/2 stick butter (about 1/4 cup)
  • 5 Tbsp milk

Instructions for Making Sponge Cake with Pecan Topping

Step 1: Prepare the Sponge Cake

  1. Beat the Eggs and Sugar
    In a large mixing bowl, beat the eggs and granulated sugar together on low speed. Continue beating until the mixture becomes pale and slightly frothy, which will give the cake a lighter texture.
  2. Add the Milk, Melted Butter, and Vanilla
    Melt the butter in a microwave or on the stovetop. Add the melted butter, 1/2 + 1/8 cup of milk, and vanilla extract to the egg and sugar mixture. Stir or beat on low speed until well combined.
  3. Sift the Dry Ingredients
    In a separate bowl, sift together the all-purpose flour, a pinch of salt, and the heaping teaspoon of baking powder. Sifting these dry ingredients helps ensure the cake has an even texture.
  4. Combine Wet and Dry Ingredients
    Gently fold the sifted dry ingredients into the egg and milk mixture. Take care not to overmix; stop mixing once the flour is just incorporated.
  5. Prepare the Baking Pan
    Preheat your oven to 375°F (190°C). Grease a 13 x 9-inch baking pan with butter or non-stick spray, ensuring the cake won’t stick. Pour the batter into the prepared pan, spreading it out evenly with a spatula.
  6. Bake the Cake
    Place the pan in the preheated oven and bake for 15-20 minutes. The cake should be golden and springy to the touch when done. Test doneness by inserting a toothpick into the center; it should come out clean. Allow the cake to cool completely before adding the topping.

Step 2: Prepare the Pecan Topping

  1. Melt the Butter for the Topping
    In a small saucepan, melt 1/2 stick of butter over medium heat. Stir occasionally to prevent burning.
  2. Add Brown Sugar, Pecans, and Milk
    Once the butter is melted, add the firmly packed brown sugar, chopped pecans, and 5 tablespoons of milk to the saucepan. Stir continuously until the brown sugar has dissolved and the mixture is smooth.
  3. Pour the Pecan Mixture Over the Cake
    Carefully pour the warm pecan mixture over the cooled cake, spreading it out evenly to cover the entire surface.
  4. Broil the Cake
    Set your oven to broil. Place the cake under the broiler for about 4-5 minutes, watching it carefully to avoid burning. The topping should become slightly bubbly and caramelized but not scorched. Once it’s done, remove the cake from the oven and let it cool slightly before serving.
See also  Russian Tea Balls

Tips for Making the Perfect Sponge Cake with Pecan Topping

  • Room Temperature Eggs
    Bringing the eggs to room temperature before mixing helps create a lighter, fluffier texture in the sponge cake. Cold eggs may cause the batter to curdle slightly.
  • Don’t Overmix
    When folding the flour mixture into the wet ingredients, mix just until incorporated. Overmixing can result in a denser cake.
  • Use Fresh Pecans
    Fresh pecans will yield the best flavor and texture in the topping. If you have whole pecans, give them a quick chop for an even layer over the cake.
  • Watch the Broiler Closely
    The broiler can turn the topping from golden to burnt very quickly, so keep a close eye on it. Broiling helps the sugar caramelize but requires attention for the best result.
  • Let the Cake Cool Completely
    Adding the topping to a warm cake can cause it to sink into the sponge. Allow the cake to cool completely to maintain a distinct layer of topping.

FAQs about Sponge Cake with Pecan Topping

Q1: Can I use other nuts instead of pecans?
Yes, you can substitute pecans with walnuts or almonds if preferred. However, pecans offer a unique sweetness and texture that pairs beautifully with the brown sugar topping.

Q2: How do I store leftovers?
Store any leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. The cake can be served cold or slightly warmed.

Q3: Can I make this cake ahead of time?
Yes, you can bake the sponge cake a day ahead and prepare the topping just before serving. This will keep the topping fresh and prevent it from absorbing too much moisture from the cake.

Q4: How can I make the cake gluten-free?
To make this recipe gluten-free, replace the all-purpose flour with a gluten-free flour blend. Be sure to check that your baking powder is gluten-free as well.

Q5: Can I freeze this cake?
While the sponge cake itself can be frozen, the pecan topping is best enjoyed fresh. If you’d like to freeze the cake, bake the sponge layer and freeze it without the topping. When ready to serve, thaw the cake and prepare the topping fresh.

Q6: What can I serve with this cake?
This cake pairs beautifully with vanilla ice cream or whipped cream for an extra indulgent treat. You can also enjoy it with a cup of coffee or tea for a cozy dessert experience.

Enjoy this delightful sponge cake with pecan topping for any occasion – it’s sure to be a favorite for its simplicity, rich flavor, and satisfying texture!

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