Hello lovely September. The start of the best time of year! And what better way to kick of the slow change of seasons than with this Pecan Strudel Snacking Cake. A moist & buttery cake filled with pecans and topped with a cinnamon strudel topping. Perfect for fall mornings with a seaming hot cup of coffee.
How did we go from that Easy Puff Pastry Tomato Tart the other day to this ready-for-fall cake today? I’ll tell you how? Because I’m ready 100% for fall! Bring it on, all of it.
And what better way to start a new month (all be it not fall just yet), than with a cinnamon spiced, pecan filled snacking cake. Take a look, and file it in “To Bake this Fall“.
Ingredients for the Cake
Like many cakes, the ingredients are pretty basic and easy to get your hands on. Most of what goes in this cake, you’ll probably have in your pantry already.
Pecans are the toast of the show, so you might have to head to the stove for those. Other than that, all pantry staples.
Remember, full recipe with ingredients and method will always be found at the end in the recipe card.
Let’s Bake The Cake
One of the things I really love about these kind of cakes, is how easy they are to make. No fuss and done pretty quickly.
We start by mixing together the butter and sugar for about two to three minutes. Then we mix in the eggs one at a time.
Remember full recipe with measurements is in the recipe card at the end.
Mixing the Batter
Not shown here, but whisk the vanilla into the milk. Add 1/2 of the flour mixture to the batter and gently fold it in. Then add all the milk and mix until combined followed by the rest of the flour.
Chop and Add the Pecans
Roughly chop up the pecans and then fold them into the batter. Don’t mix for too long, just fold them in until combined. This will only take about 30 seconds to do.
Pour Into Prepared Baking Tin
Evenly pour the batter into your prepared baking tin and smooth it over to make sure it’s as even as it can be.
Pour Over Strudel Topping
Now the fun part, sprinkle over that strudel topping. Cover the entire surface and then gently press it down.
Off it goes to the oven for 20 – 25 minutes or when a toothpick comes out clean with a few crumbs.
Remember, all ovens bake differently, so yours might take a big longer.
Fresh From The Oven
Remove cake from oven and place on a wire rack to cook for about 10 minutes.
After the cake has cooled slightly, use a butter knife to gently loosen the sides. Remove cake from tin and place on the cooling rack to cool.
Can be served warm or at room temperature.
What to serve with Your Pecan Strudel Snacking Cake
It’s great on it’s own or you may want to jazz it up a bit. It would go great with vanilla ice cream, whipping cream, caramel sauce or even a smear of butter.
You decide!
I personally thought this was a great little snacking cake. I knew I wanted to make some kind of pecan cake and I knew I wanted it to be easy. So by combining a few of my old recipes, this new one was pretty easy to make.
If you don’t have pecans, don’t worry, just use walnuts. They will work just a great.
Here’s a few other Treats You Might Like
- Apple Cinnamon Strudel Muffins
- Blueberry Strudel Muffins
- The Best Cinnamon Rolls
- Date & Nut Loaf with Caramel Sauce
- Pumpkin Spice Squares
It’s a great cake friends, so go on and give it a try sometime this fall. It really is the best time of year, even for us here in southern Spain. Still hot, but there’s a slow slide into my happy place.
Happy baking and enjoy your day!
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Pecan Strudel Snacking Cake
Ingredients
For the cake:
- 1/2 cup butter
- 2/3 cup sugar
- 1 Teaspoon vanilla
- 2 Eggs room temperature
- 1 1/2 cups flour
- 1 Teaspoon baking powder
- 1/4 Teaspoon salt
- 3/4 cups buttermilk
- 1/2 cup pecans roughly chopped
For the topping:
- 1/4 Cup butter
- 1/3 Cup brown sugar
- 2/3 Cups flour
- 1 Teaspoon cinnamon
- 1/3 cup pecans roughly chopped
Instructions
- Preheat oven to 350 degrees F. Grease and line with parchment paper an 8 x 8 inch deep sided baking dish.
- First, make the strudel topping. Combine butter, sugar, flour, cinnamon and chopped pecans in a medium bowl. Mix with your hands until you have a crumbly mixture. Set aside.
- In a medium bowl, combine the flour, baking powder and salt. Whisk to combine and set aside.
- In a small bowl, whisk together the vanilla and buttermilk.
- In the bowl of your electric mixer, mix the butter and sugar until light, about 2-3 minutes. Add the eggs one at a time and mixing well after each addition.
- Sift in half of the flour and stir to combine. Stir in the milk and then the rest of the flour. Add the chopped pecans and stir until just incorporated.
- Pour evenly into prepared pan. Evenly spoon over the strudel mixture and lightly press it down..
- Bake for about 20-25 minutes or until a toothpick inserted comes out with a few crumbs.
- Cool on a wire rack in the baking tin for about 10 minutes.
- Remove from tin and leave to cool on the baking rack. Can be served warm or at room temperature.
- Will keep 2 – 3 days in an airtight container.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
- If you don’t have buttermilk, you can use whole milk and add 1 teaspoon of white vanilla to it. Whisk and leave it for a few minutes.
- Walnuts can easily be substituted for the pecans.
Thanks For Stopping By & Hope To See You Soon!
Julia,
This is a real winner, that crunchy topping MMMM love it.
It was great Vince, thanks. I put most of it in the freezer so I could have a some with a coffee when I feel like a treat. And the crunchy topping was great!