Pecan-Cornmeal Butter Cakes Recipe

Name: Pecan-Cornmeal Butter Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 ounces unsalted butter, plus extra for pans; 1 cup pecans, toasted and cooled; 2 cups confectioners sugar; 1/4 cup granulated sugar, plus extra for berries (optional); ⅜ cup all-purpose flour; 2 teaspoons baking powder; ⅞ cup white cornmeal, plus extra for pans; 1/2 teaspoon kosher salt; 8 egg whites; 2 teaspoons vanilla extract; Berries, for serving; Ice cream or whipped cream, for serving

Servings: persons

9 ounces unsalted butter, plus extra for pans
1 cup pecans, toasted and cooled
2 cups confectioners sugar
1/4 cup granulated sugar, plus extra for berries (optional)
⅜ cup all-purpose flour
2 teaspoons baking powder
⅞ cup white cornmeal, plus extra for pans
1/2 teaspoon kosher salt
8 egg whites
2 teaspoons vanilla extract
Berries, for serving
Ice cream or whipped cream, for serving

1
In a small pan, simmer butter over low heat until light brown and toasty, 8 to 10 minutes.
2
Strain and set aside.
3
In a food processor, rapidly pulse pecans, confectioners sugar and 1/4 cup granulated sugar until finely ground.
4
Sift flour and baking powder together.
5
Mix in cornmeal and salt.
6
Mix in pecan-sugar mixture.
7
Whisk egg whites and vanilla together just to combine and whisk into dry ingredients.
8
Whisk in melted butter.
9
Refrigerate batter at least three hours or overnight.
10
Heat oven to 325 degrees.
11
Thickly butter 10 four-inch tartlet pans or a muffin-top tin.
12
Dust well with cornmeal.
13
Fill each a little more than halfway.
14
If you have extra batter, make a second batch.
15
Bake until golden, 18 to 20 minutes.
16
Cool 5 to 10 minutes in pans, then immediately turn out on a rack.
17
Serve warm, topped with berries (if you like, stir with a little sugar and set aside for a few minutes), ice cream or whipped cream.

1463

kcal

Calories

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 9 ounces unsalted butter, plus extra for pans, 1 cup pecans, toasted and cooled, 2 cups confectioners sugar, 1/4 cup granulated sugar, plus extra for berries (optional), and more.

Yes, Pecan-Cornmeal Butter Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pecan-Cornmeal Butter Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions