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Toffee-Pecan Nutmeg Cakes Recipe

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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.

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Toffee-Pecan Nutmeg Cakes Recipe

Prep: 15 min. Bake: 35 min.

Yield: 24 Servings

15 35 50

Ingredients

3 cups 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

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.
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.
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.

Nutritional Facts 1 slice equals 260 calories, 13 g fat (6 g saturated fat), 34 mg cholesterol, 204 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Toffee-Pecan Nutmeg Cakes in Taste of Home February/March 2004, p53

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