Sticky Pecan Baby Cakes Recipe

Name: Sticky Pecan Baby Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cup all-purpose flour; 1 tsp baking powder; 1/2 tsp backing soda; 1/2 tsp salt; 2/3 cup packed brown sugar; 1/2 cup butter; 1/3 cup honey; 1 1/2 cup chopped pecans; 3 eggs; 2 cup granulated sugar; 1 cup vegetable oil; 3/4 cup Half and half; 2 tsp vanilla

Servings: persons

2 1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp backing soda
1/2 tsp salt
2/3 cup packed brown sugar
1/2 cup butter
1/3 cup honey
1 1/2 cup chopped pecans
3 eggs
2 cup granulated sugar
1 cup vegetable oil
3/4 cup Half and half
2 tsp vanilla

1
Preheat oven to 350F.
2
Lightly coat 12 jumbo or 24 regular cupcake pans with cooking spray.
3
In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.
4
In a medium saucepan combine brown sugar, butter, and honey.
5
heat and stir over medium heat about 2 minutes or until smooth remove from heat.
6
Stir in pecans and set aside.
7
In a large mixing bowl combine eggs and sugar.
8
Beat with an electric mixer on high spped about 3 minutes or until thick.
9
add in Oil, Half & Half, and vanilla: beat until combined.
10
Gradually add flour mixture, beating on low speed until smooth.
11
Fill bottom of each muffin cup with pecan mixture.
12
Spread out to coat bottom.
13
Spoon in batter into each cup about 3/4 full.
14
Bake for 25 to 30 min or until a toothpick inserted in center comes out clean.
15
Cool cakes in pan on wire rack for 5 minutes.
16
remove by using a sharp knife to loosen cakes from sides of pan.
17
Spoon any remaining pecan mixture on top of cakes.
18
serve warm or let cool.

2051

kcal

Calories

126

Fat

219

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 1/2 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp backing soda, 1/2 tsp salt, and more.

Yes, Sticky Pecan Baby Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sticky Pecan Baby Cakes

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