Toffee-Pecan Nutmeg Cakes |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 24 |
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A brown-sugar crust makes this nicely spiced snack cake a little different. It's especially good served with a scoop of ice cream. This is our family's most-asked-for dessert, relates Roberta Ashcroft of Twin Falls, Idaho. Ingredients:
3 cups king arthur unbleached all-purpose flour |
2-1/4 cups packed brown sugar |
1/2 teaspoon salt |
3/4 cup cold butter |
1-1/4 cups chopped pecans, toasted, divided |
1 egg |
1-1/2 cups (12 ounces) sour cream |
1-1/2 teaspoons baking soda |
1-1/2 teaspoons ground nutmeg |
1-1/2 teaspoons vanilla extract |
Directions:
1. In a bowl, combine flour, brown sugar and salt. Cut in butter until mixture resembles coarse crumbs. Place 3 cups of mixture in a small bowl; add 1/2 cup pecans. Press gently onto the bottom of two greased 9-in. round baking pans.
2. In a small bowl, combine the egg, sour cream, baking soda, nutmeg and vanilla; mix well. Beat in the remaining flour mixture until well blended. Pour over the crust. Sprinkle with remaining pecans.
3. Bake at 350° for 33-38 minutes or until a toothpick comes out clean. Cool in pans on wire racks. Cut into wedges. Yield: 2 cakes(12 servings each), 24 servings total.
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