Light, fluffy cake sprinkled with pecans and drizzled with rich Browned Butter Glaze? It just doesn’t get better than that.
Butter Pecan Angel Food Cake
Yields: 8 to 10 servings
Ingredients
- 1½ cups confectioners’ sugar
- 1 cup cake flour
- ¾ teaspoon salt
- ¾ cup finely ground pecans
- 12 egg whites, at room temperature
- 1½ teaspoons cream of tartar
- 2 tablespoons butter flavoring
- 1 tablespoon vanilla butter and nut flavoring
- 1 tablespoon vanilla extract
- 1 cup sugar
- Browned Butter Glaze (recipe follows)
- Garnish: chopped toasted pecans
Instructions
- Preheat oven to 375°. In a medium bowl, sift together confectioners’ sugar, flour, and salt. Stir in pecans. Set aside.
- In a large bowl, beat egg whites, cream of tartar, flavorings, and extract at high speed with an electric mixer until frothy. Gradually add sugar, beating until stiff peaks form.
- Gently fold flour mixture into egg white mixture in thirds, folding until combined. Spoon batter into an ungreased 10-inch tube pan.
- Bake until golden brown, approximately 40 minutes. Invert pan onto the top of a bottle. Let cool completely.
- Once cooled, remove cake from pan. Pour Browned Butter Glaze over cake. Garnish with chopped pecans, if desired.
Browned Butter Glaze
Yields: approximately 1 cup
Ingredients
- 1 cup confectioners’ sugar, sifted
- ⅛ teaspoon salt
- 10 tablespoons unsalted butter, cubed
Instructions
- In a medium bowl, stir together confectioners’ sugar and salt.
- In a medium saucepan, melt butter over medium heat. Cook until butter turns a medium brown and has a nutty aroma, approximately 8 minutes. Strain butter through a fine-mesh sieve over sugar mixture; whisk until smooth. Immediately pour glaze over cake.
Find more delicious desserts in the newest issue of Taste of the South magazine.
