 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
|
These little cakes are perfect with coffee and friends in the morning Ingredients:
2/3 c. packed brown sugar |
1/2 c. butter |
1/3 c. honey |
1 1/2 c. pecans, coarsely chopped |
1 tsp. orange peel, finely shredded |
2 1/2 c. flour |
1 tsp. baking powder |
1/2 tsp. baking soda |
1/2 tsp. salt |
3 eggs |
2 c. granulated sugar |
1 c. vegetable oil (yes 1 cup) |
8 oz. sour cream |
2 tsp. vanilla |
Directions:
1. Preheat oven to 350
2. Lightly coat 12 jumbo muffin cups or 2 regular muffin pans(this will double the yield of course) with baking spray
3. In a medium saucepan combine brown sugar, honey, and butter
4. Cook and stir over medium heat about 2 min or until smooth
5. Remove from heat, stir in pecans and orange peel, set aside
6. In a medium bowl whisk together flour, baking soda and powder, salt, set aside
7. In a large bowl beat eggs and granulated sugar on high about 3 minutes or until thick and lemon colored
8. Add oil, sour cream, and vanilla, beat until combined, scraping bowl occasionally
9. Gradually add in the flour mixture, beating at low speed until completely combined
10. Place 2 tblsp.( or 1 tblsp. if using regular muffin pans) in the bottom of each muffin cup.
11. Spoon a heaping 1/3 cup (or scant 1/3) into each cup
12. Place muffin cups( or pans) on a foil lined baking sheet
13. Bake for 20-30 minutes or until a toothpick inserted in the center of a muffin comes out clean
14. Cool in cups or pans on a rack for 5 minutes
15. Using a knife, loosen the edges of cakes from the cups
16. Invert cakes onto racks
17. Spoon any remaining pecans onto the cakes
18. Serve warm!!!!
|
|