Sunday, April 11, 2010

Pine Nut Butter Cake

I Heart Faces is a great website that sponsors photography challenges for bloggers. I just found it today and this week's challenge is one of my favorite topics - desserts! While this photo is not my favorite, I did love the dessert and I don't have time to make something else before the entry deadline later this evening.

I knew immediately that I would make this Pine Nut Butter Cake when I came across it on the beautiful blog So Good and Tasty and ended up making it that same day.

The cake was incredibly simply to make using pantry ingredients, no special equipment, and no special prep (no butter to soften- yay!) and was absolutely delicous! The brown sugar gives the cake a wonderful caramel flavor and the butter adds richness. Pine nuts are always in my pantry, but if they are not in your house, any nut would work beautifully. Chocolate chips, dried fruit, or a combination of toppings would also work; however, the beauty of this cake is in its simplicity.

A huge hit in our house, I expect this to become a regular around here!

Pine Nut Butter Cake
So Good and Tasty

6 ounces(12 tablespoons) unsalted butter, melted
1 cup cane sugar or granulated sugar
2/3 cup packed brown sugar
2 extra large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt
3 tablespoons pine nuts

Center a rack in the center of the oven. Preheat to 350˚F. Generously butter or spray a 9" round cake pan. Dust the inside with flour, shake off excess. Cut a round piece of parchment paper to fit the bottom of the pan. Butter the parchment round and place in the pan, butter-side up.
Place melted butter in a large bowl. Add the sugars and stir together with a rubber spatula until thoroughly blended.

One at a time add the eggs to the butter mixture. Mix evenly, scraping the sides down as you go. The mixture may look curdled as the eggs are added, but it will smooth out. Then add the vanilla and stir to blend.

In a medium bowl, sift together the flour and salt, then add to the butter mixture in 3 stages, blending well after each addition.

Transfer the batter to the prepared cake pan. The batter is very thick, so use a rubber spatula to spread it evenly into the pan.

Sprinkle the pine nuts evenly over the top of the cake.

Bake for 35 to 40 minutes, until a cake tester inserted into the center comes out clean.

Remove the pan from the oven and cool completely on a rack. Invert the pan to remove the cake, then peel the parchment paper off the back of the cake. Re-invert the cake onto a serving plate.

Cut into wedges and serve at room temperature.

Store the cake tightly wrapped in aluminum foil at room temperature up to four days. Freeze up to 3 months, wrapped tightly in several layers of plastic and aluminum foil. Defrost overnight in the refrigerator and bring to room temperature before serving.
Pin It!


  1. Pretty shot! The bright colors show off the cake nicely.

  2. Great pic!! I had the same issue...deadline...I just saw this weeks theme about an hour or so ago so I just went with a dessert ic a had from a little while ago. I love the colors in you pic and the cake looks delish! I may have to try this recipe out myself!

  3. that looks and sounds so yummy. Can't wait to try.. thank you for sharing the recipe!

  4. This cake looks really good. I might have to try it soon!

  5. I love the colours in this photo. The composition and lighting look so modern

  6. I have been wanting to make a pine nut cake! I love the simplicity of them. I think your picture is gorgeous with all the stripes and colors. Great job!

  7. Great photo - The bright colors are the perfect backdrop for that delish cake! {sounds yummy} Looks perfectly baked too! Thanks for sharing - Hope you are enjoying your week!

  8. They cake sounds good and the photo is very pretty too! Just lovely : )

  9. That sounds and looks delicious! I have never made a pine nut cake but I see now I need too!


Tell me what ya think!

Related Posts Plugin for WordPress, Blogger...