Sticky Pecan Baby Cakes
Pecans are native to North America and were an important food source for Native Americans.
This is vegetarian recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Sticky Pecan Baby Cakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and grease a muffin tin.
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In a mixing bowl, combine the flour, baking powder, and salt.
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In a separate bowl, cream together the butter and granulated sugar until light and fluffy.
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Beat in the eggs one at a time, then stir in the vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
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Fold in the chopped pecans.
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Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
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In a small saucepan, melt the brown sugar, butter, and heavy cream over medium heat until smooth.
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Pour the caramel sauce over the batter in each cup.
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Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the baby cakes to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
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Serve and enjoy!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 40g14%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
