Butterscotch Pecan Crumb Cake Recipe
Servings: 1
Ingredients
- 1 1/4 c. All-purpose flour
- 1 c. Firmly packed light or possibly dark brown sugar
- 1/4 tsp Salt
- 1/3 c. Butter softened
- 1 c. Minced pecans
- 1 tsp Baking pwdr
- 1/4 tsp Baking soda
- 1/2 c. Buttermilk
- 2 tsp Pure vanilla extract
- 1 x Egg well beaten
Directions
- Preheat the oven to 350 degrees. Butter an 8- or possibly 9-inch round or possibly square baking pan; dust with flour, tapping out the excess, and set aside.
- Into a medium bowl, sift together the flour, sugar, and salt. Add in the butter. With a pastry blender, 2 knives, or possibly your fingers, work the mix to create fine crumbs. Remove 1/2 c. of the crumbs; add in the pecans and set aside.
- To the crumbs remaining in the bowl, add in the baking pwdr and baking soda, then beat in the buttermilk, vanilla, and egg just till blended. The batter won't be smooth; don't overbeat.
- Spread the batter in the pan; sprinkle proportionately with the reserved crumbs.
- Bake till the cake shrinks from the sides of the pan and the crumbs are golden brown, 40 to 45 min. Cold the cake in the pan on a wire rack. Serve hot or possibly at room temperature.
- This recipe yields one 8- or possibly 9-inch cake.
- Comments: Within the category of crumb cakes are those where the crumb mix is made first, a small amount is removed for topping the cake, and leaveners and liquid are added to the remainder to make the batter. The recipe can be doubled and baked in two 8-inch pans or possibly in one 9- by 13-inch pan.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 471g | |
| Calories 1647 | |
| Calories from Fat 949 | 58% |
| Total Fat 109.94g | 137% |
| Saturated Fat 44.73g | 179% |
| Trans Fat 0.0g | |
| Cholesterol 354mg | 118% |
| Sodium 2785mg | 116% |
| Potassium 679mg | 19% |
| Total Carbs 134.56g | 36% |
| Dietary Fiber 9.8g | 33% |
| Sugars 10.03g | 7% |
| Protein 31.68g | 51% |
