Answer: Absolutely! Walnuts, almonds, or dried cranberries would make lovely additions.
6. How do I know when the butter is browned enough?
Answer: Look for a deep golden color and a nutty aroma. The specks at the bottom should be golden brown, not black.
7. Can I use a different frosting?
Answer**: Yes, a simple buttercream or even a chocolate ganache would complement this cake beautifully.
8. What can I use instead of buttermilk?
Answer: Mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes as a substitute.
9. How can I make the frosting less sweet?
Answer: Add a pinch of salt and use less powdered sugar, adjusting the consistency with more cream if needed.
10. Can I bake this cake in a different size pan?
Answer: Yes, adjust the baking time accordingly. For a 9×13-inch pan, bake for about 35-40 minutes.
11. How do I prevent the cake from sticking to the pan?
Answer: Grease the pans well and line the bottoms with parchment paper.
12. Can I make this cake ahead of time?
Answer: Yes, the cake layers can be made a day ahead. Store them wrapped in plastic wrap at room temperature or in the refrigerator.
13. What’s the best way to chop pecans?
Answer: Use a sharp knife or a food processor, but be careful not to over-process into a powder.
14. Can I use salted butter?
Answer: Yes, but reduce the added salt in the recipe by half.
15. How do I avoid overmixing the batter?
Answer: Mix just until the ingredients are combined. Overmixing can make the cake dense.
16. Can I use dark brown sugar?
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