A browned butter glaze and toasted pecans add a dose of decadence to this light and fluffy cake. For more simple and quick cake recipes, look to our One-Layer Cakes Special Issue!
Butter Pecan Angel Food Cake
Makes 1 (10-cup) tube cake
- 12 large egg whites (360 grams), room temperature
- 1½ teaspoons (3 grams) cream of tartar
- 2 tablespoons (26 grams) butter flavoring
- 1 tablespoon (13 grams) vanilla, butter, and nut flavoring
- 1 tablespoon (13 grams) vanilla extract
- 1 cup (200 grams) granulated sugar
- 1½ cups (180 grams) confectioners’ sugar
- 1 cup (100 grams) cake flour
- ½ teaspoon (1.5 grams) kosher salt
- ¾ cup (72 grams) finely ground pecans
- Browned Butter Glaze (recipe follows)
- Preheat oven to 375°F (190°C).
- In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites, cream of tartar, flavorings, and vanilla at high speed until frothy. Gradually add granulated sugar, beating until stiff peaks form.
- In a medium bowl, whisk together confectioners’ sugar, flour, and salt. Stir in pecans. Using a rubber spatula, gently fold flour mixture into egg white mixture in thirds, folding just until combined. Spoon batter into an ungreased 10-cup tube pan.
- Bake until golden brown, about 35 minutes. Immediately invert pan onto the top of a bottle. Let cool completely. Remove from pan. Drizzle with Browned Butter Glaze just before serving.
Browned Butter Glaze
Makes about 2 cups
- 1 cup (120 grams) confectioners’ sugar, sifted
- ⅛ teaspoon kosher salt
- 10 tablespoons (140 grams) unsalted butter, cubed
- In a medium bowl, whisk together confectioners’ sugar and salt.
- In a medium saucepan, melt butter over medium heat. Cook until butter turns a medium brown color and has a nutty aroma, about 8 minutes. Strain butter through a fine-mesh sieve over sugar mixture; whisk until smooth. Use immediately.