Butterscotch Pecan Crumb Cake Recipe - Cooking Index
Butterscotch Pecan Crumb Cake Recipe - Cooking Index
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.
Courses: Dessert| 1 1/4 cups | 78g / 2.8oz | All-purpose flour |
| 1 cup | 160g / 5.6oz | Firmly packed light or dark brown sugar |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/3 cup | 65g / 2.3oz | Butter - softened |
| 1 cup | 146g / 5.1oz | Chopped pecans |
| 1 teaspoon | 5ml | Baking powder |
| 1/4 teaspoon | 1.3ml | Baking soda |
| 1/2 cup | 118ml | Buttermilk |
| 2 teaspoons | 10ml | 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.
Source:
COFFEE CAKES by Ceri Hadda (c) 1992 - Simon & Schuster, New York - 248 pages - $18.95 - As reprinted in the Mar/Apr, 1993 issue of Cookbook Digest
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