Hi Bold Bakers!
This Pecan Cobbler recipe is lost in the sauce!!!!
Do you dream of a super delicious, soft, and tender cake with a maple caramel sauce on the bottom that you can make in just one pot? First, I have to say that is a very specific dream. Second, you’re in luck! This pecan cobbler, which is actually a “self-saucing pudding” if we’re getting technical, is so incredible and perfect for the holidays — or fall in general!
I adapted this recipe from callmepmc.com — she made it look too good not to try, and I’m so glad I did. The texture and taste are out of this world! The perfect combination of tender cake, crunchy toasted pecans, and an excellent caramel sauce bubbling at the bottom.
What Is A Self-Saucing Pudding?
What is a self-saucing pudding, and what does it have to do with pecan cobbler? Like I said, technically, this cobbler is a self-saucing pudding, which means it’s a cake on top of sauce.
It’s quick and easy to make because somehow all the batter and sauce in ONE POT results in a cake on top, but once you breakthrough, you find all the sauce is on the bottom. Magic? It might be!
In this recipe, you mix water and brown sugar to create your caramelly sauce and pour it on top of your cake batter. As it cooks, the sauce travels through the cake all the way to the bottom, making it as moist as possible.
What You Need To Make Self-Saucing Pecan Cobbler
How To Make Pecan Cobbler
This recipe is so easy, with such an easy cleanup, it begs to be made after a long, hard weekday! Here’s how you make it (and don’t forget to get the full recipe with measurements, on the page down below):
- Preheat your oven to 350°F (180°C). Add butter to the casserole dish and pop it in the oven to melt.
- Once the butter has melted, sprinkle the pecans into the dish.
- In a separate bowl, mix the flour, sugar, baking powder, and salt.
- Pour the milk and vanilla into the dry ingredients and stir to combine, but don’t overmix.
- Pour the batter over the butter and pecans — do not mix.
- Mix water and brown sugar and pour it, carefully, over the batter. You want to try not to disturb the batter. Do not mix.
- Cover the casserole dish with a lid or foil and bake for about 30-35 minutes, or until the cake has risen and is firm in the middle.
Gemma’s Pro Chef Tips For Making Self-Saucing Pecan Cobbler
- You can cook this recipe in a slow cooker as well! Your cake will be even moister.
- Toast your pecans before adding them to the butter, it will bring out a wonderful maple flavor.
- Never skimp on the seasonings! Salt and vanilla are key ingredients to bring out the flavor of this dish. Don’t be shy with them!
- I always use salted butter in my baking, it adds extra flavor.
- Brown sugar gives this recipe it’s caramel flavor. If you don’t have any, make your own!
How Do I Store Pecan Cobbler?
Any leftover self-saucing pecan cobbler can be kept covered in the refrigerator for up to 3 days.
Make More Fall Recipes!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Self-saucing puddings are like magic — and this Pecan Cobbler recipe fits the bill! Sweet caramelized pecans and moist luscious cake make for such a perfect fall and holiday dessert.
Servings: 8 people
- 6 tablespoons (3oz/85g) butter
- 1 cup (5oz/142g) pecans chopped and toasted
- 1 ½ cups (7 ½/213g) all-purpose flour
- 1 ½ cups (12oz/340g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (8floz/40ml) milk
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup (4 ½ oz/128g) dark brown sugar
- 1 ½ cups (12floz/340ml) boiling water
Preheat oven to 350°F (180°C).
Add butter to a 9-inch casserole dish and melt in the oven.
Once the butter has melted, sprinkle over the pecans.
In a separate bowl, mix flour, sugar, baking, and salt together.
Pour in the milk and vanilla and stir to combine the batter, but don’t over-mix.
Pour batter over butter and pecans but do not mix.
Mix together the water and brown sugar and carefully pour over batter without stirring it in.
Cover with a lid or foil and bake for roughly 30-35 minutes or until risen and firm in the middle.
Serve hot with vanilla ice-cream. Store in the fridge for up to 3 days.