Hands-On Time
25 Mins
Total Time
1 Hour 10 Mins
Yield
8
Greg DuPree

How to Make It

Step 1

Stir pecans, sugar, flour, and salt in a medium bowl. Drizzle with butter and toss until clumps form.

Step 2

Preheat oven to 350°F. Lightly butter a 9-inch round cake pan; dust with flour, tapping out excess.

Step 3

Whisk flour, baking powder, and salt in a medium bowl. Beat butter and sugar in a large bowl with an electric mixer on medium until light and fluffy, about 2 minutes. Add eggs, 1 at a time, beating after each addition; beat in vanilla. Add flour mixture, beating on low to combine.

Step 4

Transfer ½ cup of the batter to a small bowl; stir in preserves.

Step 5

Spread remaining batter in prepared cake pan. Spread preserve mixture over top and sprinkle with topping. Bake until a toothpick comes out clean, 35 to 40 minutes.

Chef's Notes


Make the Cake:

  1. Preheat oven to 350°F. Lightly butter a 9-inch round cake pan; dust with flour, tapping out excess.
  2. Whisk flour, baking powder, and salt in a medium bowl. Beat butter and sugar in a large bowl with an electric mixer on medium until light and fluffy, about 2 minutes. Add eggs, 1 at a time, beating after each addition; beat in vanilla. Add flour mixture, beating on low to combine.
  3. Transfer ½ cup of the batter to a small bowl; stir in preserves.
  4. Spread remaining batter in prepared cake pan. Spread preserve mixture over top and sprinkle with topping. Bake until a toothpick comes out clean, 35 to 40 minutes.

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