Bourbon-Pecan Pudding Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Ingredients:
1 tablespoon butter or margarine |
1/4 cup chopped pecans |
3/4 cup firmly packed brown sugar |
2 tablespoons butter or stick margarine, softened |
1/2 cup 1% low-fat milk |
3 tablespoons bourbon, divided |
1 1/2 cups all-purpose flour, divided |
1 1/2 teaspoons baking powder |
1/2 teaspoon ground cinnamon |
1/8 teaspoon salt |
cooking spray |
2/3 cup firmly packed brown sugar |
1 cup boiling water |
Directions:
1. Preheat oven to 350°.
2. Melt 1 tablespoon butter in a small skillet over medium heat; add pecans. Cook 3 minutes or until toasted, stirring often. Set aside, and let cool.
3. Combine 3/4 cup brown sugar and 2 tablespoons butter in a bowl; beat at medium speed of a mixer 3 minutes. Add milk and 1 tablespoon bourbon; beat well. Combine 1 1/4 cups flour, baking powder, cinnamon, and salt; gradually add to sugar mixture, beating well. Spoon batter into an 8-inch square baking pan coated with cooking spray.
4. Combine remaining 1/4 cup flour, remaining 2 tablespoons bourbon, and 2/3 cup brown sugar in a small bowl; sprinkle over batter. Top with reserved toasted pecans. Pour boiling water over batter (do not stir). Bake at 350° for 35 to 40 minutes or until cake springs back when touched lightly in center. Let stand 10 minutes. Serve warm with ice cream.
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