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Pecan Cornmeal Butter Cake
Ingredients
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
ice cream or whipped cream, for serving.
Directions
Recipe Tags
desserts
Source: Smitten Kitchen