Brown Sugar Pecan Cake

I got this recipe from More from Magnolia by Alyssa Torey. This recipe looks so good! When I get the chance, I'll be sure to make the make and tell you what I think. If you'd like, i'll let you try it out and tell me your thoughts on it.

Ingredients:

• 2 cups cake flour (not self raising)

• 2 tsp baking powder

• 1/2 tsp salt

• 3/4 cup (1 1/2 sticks) unsalted butter

• 1 1/2 cup firmly packed light brown sugar

• 2 large eggs, at room temperature

• 1 cup milk

• 1 tsp vanilla extract

• 1 1/2 cup chopped toasted pecans (see note)

Note: To toast the pecans, place on a baking sheet in a 350-degree oven for 15 minutes or until lightly browned and fragrant.

Preparation:

1. Preheat the oven to 325 degrees Farhenheit.

2. Grease and lightly flour a 10-inch tube pan.

3. On a small bowl, sift together the flour, the baking powder, and salt. Set aside.

4. In a large bowl, on the medium speed fo an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla, beating after each addition until smooth. Stir in 1 1/4 cup (saving 1/4 cup) of the pecans. Pour the batter into the prepared pan and sprinkle the remaining 1.4 cup or pecans over the top.

5. Bake for 60 to 70 minutes, or until a cake tester inserted in the centre of the cake comes out clean. Let the cake cool in the pan for one hour. Remove from the pan and cool completely on a wire rack.

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