pecan cornmeal butter cake
I spend a ridiculous amount of time falling in love with recipes from the title alone and then talking myself out of making them. Take this Pecan Cornmeal Butter Cake recipe run alongside a , where hundreds of acres that were once used to grow tobacco have been transitioned to sprout peas, strawberries, fennel and artichokes, and that now house chickens, lambs, rabbits and cows. The warehouses once used to dry tobacco are being converted to art studios, bio labs and radio stations. You know, because I didn’t have enough reasons to love North Carolina.
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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.