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Toffee-Pecan Nutmeg Cakes

Toffee-Pecan Nutmeg Cakes
If you have around 50 minutes to spend in the kitchen, Toffee-Pecan Nutmeg Cakes might be an awesome lacto ovo vegetarian recipe to try. One portion of this dish contains roughly 3g of protein, 13g of fat, and It works well as a dessert. If you like this recipe, take a look at these similar recipes: Nutmeg and Rosemary Butternut Squash Risotto, Vanilla Cream Cakes, Easy and Fluffy Holiday Cakes, and Pecan Crusted Sweet Potato-Salmon Cakes.

Instructions

1
In a bowl, combine flour, brown sugar and salt.
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Brown SugarBrown Sugar
All Purpose FlourAll Purpose Flour
SaltSalt
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2
Cut in butter until mixture resembles coarse crumbs.
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ButterButter
3
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.
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PecansPecans
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BowlBowl
4
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.
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Baking SodaBaking Soda
Sour CreamSour Cream
VanillaVanilla
NutmegNutmeg
All Purpose FlourAll Purpose Flour
EggEgg
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5
Pour over the crust.
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CrustCrust
6
Sprinkle with remaining pecans.
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PecansPecans
7
Bake at 350° for 33-38 minutes or until a toothpick comes out clean. Cool in pans on wire racks.
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ToothpicksToothpicks
OvenOven
8
Cut into wedges.
DifficultyExpert
Ready In50 m.
Servings24
Health Score0
Vegetarian
DietsLacto Ovo Vegetarian
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