A buttery sheet cake studded with the richest Georgia-grown pecans, this Butter Pecan Poke Cake is the definition of comfort baked from scratch. While sour cream in the batter provides an extra-tender crumb, the touch of brown sugar enhances the sweet, caramelized notes of the pecans. To further boost the flavors in the cake and the richness of the pecans, this cake (as its name implies) is poked with small holes after baking and receives an indulgent dulce de leche-bourbon soak. With pecan pieces throughout the cake and garnishing the silky Cream Cheese Frosting, each bite of cake holds a nutty morsel—but the irresistibleness of this cake isn’t a result of just any pecan. We choose Schermer Pecans for unmatched quality and freshness, bringing our baking to new standards.
At first taste, a pecan from Schermer Pecans may cause temporary euphoria and confusion as its sweet, rich nutty flavors ignite taste buds and evoke delight. This sensation is not only normal but the desirable result of thoughtful growing practices combined with rigorous quality standards, creating the highest-quality pecans. Schermer Pecans, one of the nation’s most recognizable names in pecans, is one of only a few family-run pecan companies that grow, shell, and distribute in the US. What does that mean for its pecans? Full jurisdiction over planting the choicest tree varietals and complete quality control over shelling, drying, temperature storage, and distribution of the pecans, ensuring that customers receive the highest-quality product. As a quality pecan source with heart, Schermer Pecans is the obvious choice for baking.
When it comes to agriculture, it’s priceless to know your farmer, yet since a large portion of agriculture is transferring to other countries, it is becoming increasingly rare. We sat down with second-generation owner and fifth-generation grower Putt Wetherbee and learned firsthand what makes his Georgia pecans extra-special. From the perfect environment and soil of the Georgia pecan belt to the personal care that goes into processing, Schermer Pecans knows pecans and wants to become your friend in the pecan business—harboring close relationships and providing knowledge for this nutritiously versatile nut.
Schermer Pecans is also nuts about nonprofits, partnering with organizations on fundraising projects to support local communities for decades. The fundraisers are easy to get started using the company’s online platform. If fundraisers aren’t available in your area, don’t worry. Schermer Pecans is now bringing the warm hospitality of the Georgia farms to your door 365 days of the year with farm-fresh pecan packages of all sizes. With undeniable flavor and extraordinary nutritional content, Schermer Pecans are the ideal baking ingredient and everyday snack—store your premium pecans in the freezer to optimize freshness and grab some anytime you need.
Learn more about the history and quality standards of Schermer Pecans and taste the difference in freshness and quality for yourself by ordering from schermerpecans.com. For a limited time, receive the Bake from Scratch exclusive discount of 25% off a 30-pound case of Fancy Extra Large Pecan Pieces using the code FRESH at checkout.
- 1¾ cups (385 grams) firmly packed light brown sugar
- ¾ cup (170 grams) unsalted butter, melted
- 3 large eggs (150 grams)
- 1 tablespoon (13 grams) vanilla extract
- 3 cups (375 grams) all-purpose flour
- 1 tablespoon (15 grams) baking powder
- 1 teaspoon (5 grams) baking soda
- 1 teaspoon (3 grams) kosher salt
- 1 cup (240 grams) sour cream
- 1½ cups (360 grams) whole milk, divided
- 1 cup (113 grams) Schermer Pecans Medium Pecan Pieces
- 1 (13.4-ounce) can (380 grams) dulce de leche
- 2 tablespoons (30 grams) bourbon
- Cream Cheese Frosting (recipe follows)
- Garnish: Schermer Pecans Medium Pecan Pieces
- Preheat oven to 350°F (180°C). Line a 13x9-inch baking pan with parchment paper, letting excess extend over sides of pan.
- In a large bowl, whisk together brown sugar and melted butter until combined. Add eggs and vanilla, whisking until well combined.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a small bowl, whisk together sour cream and ½ cup (120 grams) milk. Gradually add flour mixture to sugar mixture alternately with sour cream mixture, beginning and ending with flour mixture, stirring just until combined after each addition. Fold in pecan pieces. Pour batter into prepared pan, smoothing top with an offset spatula.
- Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Let cool in pan for 20 minutes.
- In a small saucepan, heat dulce de leche and remaining 1 cup (240 grams) milk over medium heat, stirring occasionally, just until steaming, smooth, and combined. (Do not boil.) Remove from heat, and stir in bourbon.
- Using a wooden skewer, poke cake all over at about ½-inch intervals. Slowly pour dulce de leche mixture, about ½ cup at a time, over cake. Refrigerate for 3 to 4 hours.
- Invert cake onto a wire rack; remove parchment paper, and invert onto serving platter or baking sheet. Top with Cream Cheese Frosting, and garnish with pecan pieces, if desired. Refrigerate until ready to serve.
- 12 ounces (340 grams) cream cheese, softened
- ¾ cup (170 grams) unsalted butter, softened
- 1½ teaspoons (6 grams) vanilla extract
- ¼ teaspoon kosher salt
- 5⅔ cups (680 grams) confectioners’ sugar
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter at medium-low speed until smooth and creamy, about 1 minute. Beat in vanilla and salt until combined. Reduce mixer speed to low, and slowly add confectioners’ sugar, beating until combined. Increase mixer speed to medium, and beat until fluffy, about 1 minute.
