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Toffee-Pecan Nutmeg Cakes

 Toffee-Pecan Nutmeg Cakes
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.
24 ServingsPrep: 15 min. Bake: 35 min.


  • 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 McCormick® Pure Vanilla Extract


  • 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.

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Toffee-Pecan Nutmeg Cakes (continued)

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.