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Toffee-Pecan Nutmeg Cakes

By: Roberta Ashcroft

"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."

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121 Saves

Prep Time:
15 Min

Cook Time:
35 Min

Ready In:
50 Min

Servings (Help)

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Original Recipe Yield 24 servings

Ingredients

3 cups all-purpose flour
2 1/4 cups packed brown sugar
1/2 teaspoon salt
3/4 cup cold butter or margarine
1 1/4 cups chopped pecans, toasted, divided (optional)
1 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

Directions

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 mixing 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 degrees F for 33-38 minutes or until a toothpick comes out clean. Cool in pans on wire racks. Cut into wedges.

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