Moist Pecan Cake - Baked in Airfryer
Discover this moist pecan cake, a treat that is both melt-in-your-mouth and crunchy. Cooked in the Airfryer, it benefits from perfect baking for a golden exterior and an ultra-soft interior. Simple and elegant, it's ideal for tea time or snacks. The combination of butter, brown sugar, and toasted pecans brings a rich and comforting flavor. Follow our detailed steps to make this dessert in a flash. Perfect for an afternoon snack or to accompany coffee, this cake will delight your taste buds with its toasted nutty notes. A simple and quick recipe that will impress your guests.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Mix butter and sugar: In a bowl, pour the melted butter and add the brown sugar. Whisk vigorously until smooth, creamy and slightly shiny.
- 2
Incorporate the eggs: Add the eggs one by one, mixing well after each addition to obtain a homogeneous and slightly voluminous batter.
- 3
Add dry ingredients: Sift together the flour, baking powder, salt and cinnamon (if used). Incorporate them gradually into the mixture, mixing gently with a spatula to avoid overworking the batter.
- 4
Pour the milk: Add the milk gradually while mixing to obtain a soft, homogeneous and well-bound batter.
- 5
Incorporate chopped pecans: Add the chopped pecans and mix gently to distribute them evenly in the batter.
- 6
Prepare the pan: Generously butter an Airfryer-compatible cake pan. Pour the batter into it and smooth the top lightly with a spatula for an even surface.
- 7
Decorate the top: Arrange whole pecans on top of the batter, pressing them slightly so they adhere well.
- 8
Baking in the Airfryer: Preheat your Airfryer to 160°C. Place the pan in the basket and bake for 35 to 40 minutes. The cake should be golden brown and slightly cracked on top.
- 9
Check doneness: To check if the cake is cooked, insert a knife blade into the center: it should come out clean. If necessary, extend the baking time by 2 to 3 minutes.
- 10
Resting: Let the cake cool in the pan for 10 minutes before unmolding. Wait until it cools completely before slicing to prevent it from breaking.
- Practical tip: Lightly toast the pecans dry in a pan for 2-3 minutes before using. This enhances their flavor and adds an extra crunchy touch.
- Rustic variation: Replace the pecans with a mixture of walnuts and hazelnuts for a more rustic and varied flavor.
- Baking tip: If the top of the cake browns too quickly, cover it with a piece of aluminum foil for the last 10 minutes of baking for perfect cooking inside.
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