Pecan Cornmeal Butter Cake
Photo © Deb Perelman
- 9 tablespoons (4.5 ounces) unsalted butter, plus extra for pans
- 1/2 cup pecans, toasted (350°F for 10 to 13 minutes, or until browned) and cooled
- 1 cup confectioners’ sugar
- 2 tablespoons granulated sugar, plus extra for berries (optional)
- 3 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 7 tablespoons white or yellow cornmeal
- 1/4 teaspoon kosher salt
- 4 egg whites
- 1 teaspoon vanilla extract
- Berries, for serving
- This recipe is vegetarian
- Produce
- Berries (1)
- Pecans, toasted (1/2 cup)
- Cooking & Baking
- All-purpose flour (3 tablespoons)
- Baking powder (1 teaspoon)
- Confectioners’ sugar (1 cup)
- Cornmeal, white or yellow (7 tablespoons)
- Granulated sugar (2 tablespoons)
- Kosher salt (1/4 teaspoon)
- Vanilla extract (1 teaspoon)
- Dairy
- Butter, unsalted (9 tablespoons)
- Refrigerated
- Egg whites (4)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published May 7, 2010 (2 years ago).
5 people saved this recipe.
