Toffee-Pecan Nutmeg Cakes Recipe

4.5 1 3
Toffee-Pecan Nutmeg Cakes Recipe
Toffee-Pecan Nutmeg Cakes Recipe photo by Taste of Home
Publisher Photo

Toffee-Pecan Nutmeg Cakes Recipe

Read Reviews
4.5 1 3
Publisher Photo
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.
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.

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

Nutritional Facts

1 slice: 260 calories, 13g fat (6g saturated fat), 34mg cholesterol, 204mg sodium, 33g carbohydrate (21g sugars, 1g fiber), 3g protein.

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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forToffee-Pecan Nutmeg Cakes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
buttermilk maid User ID: 2350303 269266
Reviewed Jul. 10, 2017

"Liked this cake very much. The crust is great. The cake is nice and moist. I used buttermilk instead of sour cream. A glaze made my husband happy. Very Good."

Loading Image