Awesome pecan cake, great with coffee
Preheat oven to 350.
Toast PECANS until crisp (about 7 min). Let cool, then coarsely chop 1/2 cup. Set remaining aside.
Place 2 Tbsp BUTTER in 9=inch round cake pan. Heat in oven until melted (about 3 min). Remove from oven. Sprinkle 1 Tbsp SUGAR over butter. Scatter CHOPPED NUTS over sugar. Set aside.
In a food processor, process the rest of the PECANS and FLOUR until nuts are very finely ground. Set aside.
With an electric mixer, beat remaining 1/2 cup BUTTER, and cup of SUGAR until light a fluffy. Beat in EGGS one at a time until combined.
In a small bowl, combine FLOUR MIX, BAKING POWDER, and SALT. Fold into EGG MIX. Pour into cake pan.
Bake until an inserted toothpick comes out with a few moist crumbs, about 35 to 40 min. Cool in pan 10min. Invert onto a rack to cool completely with butter pecan layer on top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (98g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 410 | ||
Calories from Fat: 252 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28g | 37 % | |
Saturated Fat 9.1g | 45 % | |
Monounsaturated Fat 12g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 100.3mg | 31 % | |
Sodium 911.7mg | 31 % | |
Potassium 130.2mg | 3 % | |
Total Carbohydrate 37.7g | 11 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 35.2g | ||
Protein 6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 410
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