Cake
- 3 cups flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1 cup buttermilk
- 2 teaspoons vanilla
- 1 teaspoon almond extract
- 2 sticks butter, softened
- 1/2 cup shortening
- 3 cups sugar
- 5 eggs
Filling
- 2 cups rough chopped pecans toasted (6 minutes at 350 degrees!)
- 3 eggs
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/8 teaspoon fine sea salt
- 3 tablespoons melted butter
Directions
Preheat oven to 350 degrees. In a large bowl whisk flour, salt, and baking powder. In large measuring cup whisk the buttermilk, vanilla and almond extract. In bowl of a stand mixer cream the butter and shortening together. Add sugar, 1/4 cup at a time and beat for 3 minutes. Add eggs one at a time beating until combined after each addition. Mix in half of the flour mixture, all of the buttermilk mixture, then the rest of the flour mixture.
To make the filling: whisk eggs until foamy. Pour into sauce pan and add rest of ingredients. Cook over medium-low heat stirring often until hot but not boiling.
This batter will make 2 loaf pans, or you can use 1 loaf pan and a Pampered Chef mini loaf pan. Fill loaf pan 1/2 full. Add filling and swirl with a knife. Spoon batter over top and bake. The regular size loaf pan will take around 70 minutes and the mini loaf pan will bake for 25 minutes.
