Texas Pecan Butterscotch Cake Recipe | 2012 Texas Pecan Board Award Winning Recipe
Texas Pecan Butterscotch Cake
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2012 Holiday Recipe Contest Winner, Sponsored by the Texas Pecan Board
"Let them eat Cake".....should have been the title of the latest article written by Kevin Hargis, a writer for the Texas Co-op Power magazine who published the following cake recipe for the December 2012 issue. Hargis states that, "after weeks of baking and frying, testing and tasting and several rounds of voting, the results were in for the Texas Co-op Power 2012 Holiday Recipe Contest which was sponsored by the Texas Pecan Board." The $2,000 Grand Prize Winner was Rita Lutz with her own creation, the absolutely fabulous Texas Pecan Butterscotch Cake. Which I can attest to after making and tasting it today for my husband's 50th birthday. What a treat.
About Rita Lutz...The creator of Texas Pecan Butterscotch Cake
Rita, a retired buyer/manager for a large retailer who resides in an Austin suburb, beat out over 500 recipes entries with her tasty new cake recipe. She tested it over and over on her family until one of her eight grandchildren gave her an absolute thumbs up. It was then that she was ready to claim her prize.
This cake is a pecan lover's dream....move over traditional pecan pie. However, this is definitely a labor of love. It will take you hours from start to finish. So roll up your sleeves, make your shopping list for needed ingredients, and plan to spend a morning of measuring and mixing. Pecan lover's Enjoy!!!
Bake Time 20-25 minutes
- 1 cup softened unsalted butter, divided
- 2 cups coarsely chopped Texas Pecans, divided
- 1 cup coconut flakes
- 1/2 cup coconut oil
- 2 cups light brown sugar, packed
- 5 large eggs, separated
- 1/2 cup buttermilk
- 1/2 cup ricotta cheese
- 1 teaspoon vanilla
- 2 teaspoons butterscotch schnapps, or substitute caramel extract, divided
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 cup heavy whipping cream
- 2 cups butterscotch chips
- 1 tablespoon light corn syrup
- 8 ounces cream cheese, softened
- 8 cups powdered sugar
- 1 teaspoon sea salt
Preparation for Baking and Icing
- Preheat over to 350 degrees. Lightly butter or spray three 8-inch round, 2 inch high cake pans. Line bottoms with parchment or wax paper. Butter paper and lightly flour rims.
- Pour pecans onto a cookie sheet and toast for 5 minutes. Set aside to cool.
- Meanwhile, put coconut flakes on cookie sheet and also toast for 5 minutes or until lightly browned, stirring once halfway through and set aside to cool.
- In a 5 to 6 quart mixing bowl, combine 1/2 cup (1 stick) butter and coconut oil and beat with an electric mixer until light and creamy, about 2 minutes. Add brown sugar and beat on medium speed about 5 minutes.
- Add egg yolks, one at a time, beating well after each addition.
- In a separate small bowl, comvine buttermilk, ricotta, vanilla and 1 teaspoon schnapps or substitute. Set aside.
- In another bowl, combine flour, salt, baking powder and baking soda. Add to the creamed mixture alternately with buttermilk mixture, beating well after each addition.
- Stir in 1 cup of pecans and all the toasted coconut or save some for the top which ever you prefer. Stir until combined.
- In a separate large mixing bowl, whip the 5 egg whites on high speed until stiff peaks form (about 2 minutes). Do not overbeat. Fold into pecan batter.
- Divide batter equally among the prepared cake pans and bake 20 - 25 minutes or until toothpick inserted into the center comes out clean.
- Set pans on a wire rack to cool about 10 minutes. Run a butter knife along edge of pans to loosen and turn cakes out. Carefully peel off the paper liners and leave cake rounds on racks to cool completely.
- When cooled, wrap each layer in plastic wrap and place in the freezer for 30 minutes. This makes it easier to put the first layer of frosting on the cake.
- As cakes are cooling, make the frosting. First, bring the whipping cream to a simmer over medium heat in a 1 quart saucepan. Remove from heat, add butterscotch chips and whisk until smooth. Stir in corn syrup and remaining teaspoon schnapps. Set aside to cool.
- In a 5 to 6 quart mixing bowl, beat remaining 1/2 cup butter and cream cheese with an electric mixer on medium speed until creamy, about 3 minutes. Turn mixer to low and gradually add powdered sugar and salt, alternating with cooled butterscotch mixture. Beat until smoothe.
- Place one cake layer, flat side up, on a serving plate. Cover the top evenly with frosting. Sprinkle top with 1/4 cup pecans. Top with second cake layer. Cover the top with an equal layer of frosting, topping with another 1/4 cup of pecans.
- Set third cake layer atop the other two and spread a thin crumb coat of frosting over sides and top of cake.
- Put cake in refrigerator, uncovered, for about 30 minutes to allow the icing to set. Cover the remainder of the frosting and allow to sit at room temperature.
- When cake is chilled, finish frosting the top and sides of the cake. use any leftover frosting to decorate the cake. Sprinkle remaining pecans, coconut over the top. I also used coconut flakes around the bottom. The cake creator used icing flowers around the top and the bottom of the cake.
|Serving size: 1 slice|
|Calories from Fat||261|
|% Daily Value *|
|Fat 29 g||45%|
|Carbohydrates 80 g||27%|
|Sugar 69 g|
|Fiber 2 g||8%|
|Protein 5 g||10%|
|Cholesterol 79 mg||26%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
This hub is dedicated to my husband, Happy 50th birthday!!!!
Texas Pecan Butterscotch Cake or Ritalicious
After our culinary baking adventurous morning, my husband decidedly dubbed this cake 'Ritalicious'. So we decided that Texas Pecan Butterscotch Cake was a such a mouthful to say as well as eat, we will be calling it Ritalicious in our family.
Which name do you prefer for this cake recipe?
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