TOFFEE-PECAN NUTMEG CAKES

Toffee-Pecan Nutmeg Cakes image

A brown-sugar crust makes this nicely spiced snack cake a little different. It's especially good served with a scoop of ice cream. "This is our family's most-asked-for dessert," relates Roberta Ashcroft of Twin Falls, Idaho.

Provided by Taste of Home

Time 50m

Yield 2 cakes(12 servings each).

Number Of Ingredients 10

Ingredients

3 cups all-purpose flour
2-1/4 cups packed brown sugar
1/2 teaspoon salt
3/4 cup cold butter
1-1/4 cups chopped pecans, toasted, divided
1 large egg
1-1/2 cups sour cream
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground nutmeg
1-1/2 teaspoons vanilla extract

Steps:

In a bowl, combine flour, brown sugar and salt. Cut in butter until mixture resembles coarse crumbs. 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., 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. Pour over the crust. Sprinkle with remaining pecans., Bake at 350° for 33-38 minutes or until a toothpick comes out clean. Cool in pans on wire racks. Cut into wedges.

Nutrition Facts : Calories 260 calories, Fat 13g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 204mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.