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Butterscotch Pecan Crumb Cake

Recipe By :Ceri Hadda
Serving Size :1
Cuisine :
Main Ingred. :
Categories esserts Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1 1/4 cups All-purpose flour
1 cup Firmly packed light or dark brown sugar
1/4 teaspoon Salt
1/3 cup Butter --softened
1 cup Chopped pecans
1 teaspoon Baking powder
1/4 teaspoon Baking soda
1/2 cup Buttermilk
2 teaspoons Pure vanilla extract
1 Egg --well beaten

Preheat the oven to 350 degrees. Butter an 8- or 9-inch round or
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 the butter. With a pastry blender, 2 knives, or your fingers, work
the mixture to form fine crumbs. Remove 1/2 cup of the crumbs; add the
pecans and set aside. To the crumbs remaining in the bowl, add the
baking powder and baking soda, then beat in the buttermilk, vanilla, and
egg just until blended. The batter will not be smooth; do not overbeat.
Spread the batter in the pan; sprinkle evenly with the reserved
crumbs. Bake until the cake shrinks from the sides of the pan and the
crumbs are golden, 40 to 45 minutes. Cool the cake in the pan on a wire
rack. Serve warm or at room temperature. This recipe yields one 8- or
9-inch cake.

Comments: Within the category of crumb cakes are those where the
crumb mixture 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 in
one 9- by 13-inch pan.

Recipe Source:COFFEE CAKES by Ceri Hadda (c) 1992Simon &
Schuster, New York - 248 pages - $18.95As reprinted in the Mar/Apr,
1993 issue of Cookbook Digest

Formatted for MasterCook by - MR MAD, aka Joe Comiskey -


01-06-1996










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