Caramel Pecan Cake

Caramel Pecan Cake

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Caramel Pecan Cake – Getting Started!

In the brilliant book BakeClass they refer to today’s recipe as a ‘cake’, perhaps becuase it is so light and airy, but I’d classify it as more of a loaf or bread.  Mostly because it bakes in a loaf pan and has a drizzling of icing not a layer of icing piled on top.

Looking for quick, easy and minimal dishes plus light, moist and sweet, here is a winner.  No mixer required and you can make it at the last minute and not worry about room temperature butter since you use a saucepan!  Yup, a saucepan!

If you have self-rising flour in your pantry you won’t even need a measuring spoon.  No self-rising flour??  No worries, measure 1 1/2 tsp baking powder and 1/2 tsp salt into a dry 1-cup measure and top with all-purpose flour.  Make sure to give a good mix before adding to the recipe.

This comes together quickly so make sure your oven is preheated to 325F and your 9×5-inch loaf pan is greased and lined with parchment paper (with an overhang for easy removal).

Pecans would be my first preference for this loaf but walnuts would work great or a combination of pecans and walnuts.  Just bake it up next time you require a simple tea cake or a suppliment with your afternoon coffee.  Oven’s on you say?!  Then let’s get started!

Caramel Pecan Cake
Caramel Pecan Cake – sweetenuf.ca

 

Caramel Pecan Cake

Preheat oven to 325F.  Grease and line 9×5-inch loaf pan.

Ingredients:

3/4 cup firmly packed brown sugar

2 3/4 ounces butter, cubed

1/2 cup milk

1 egg, room temperature

3/4 cup, rough chopped pecans

1 cup self-rising flour

1/4 toasted whole pecans – for garnish

1 tbsp golden corn syrup – for garnish to drizzle

Caramel Icing:

Mix together: 1 tbsp water, 2 tbsp golden corn syrup and 1 1/2 cups icing sugar until thick but pourable.  Add a little more water if necessary.  Set aside for cooled cake.

Method:

In a medium saucepan over medium heat melt together the butter, brown sugar and milk, until the butter just melts.  Make sure it is not too hot.  Remove from heat and let cool if necessary.

With a wooden spoon or whisk, stir in the egg and pecans.  Add the flour and stir until just combined.

Pour mixture into prepared pan and smooth the surface with offset spatula or back of spoon  Bake approximatley 35 minutes or until skewer inserted in centre comes out clean.

Cool for 10 minutes and remove from pan.  Once cool, spoon on with Caramel Icing then drizzle on syrup and garnish with remaining pecans.

 

 

Chocolate Dipped Peanut Butter Crinkle Cookies


Peanut Butte Crinkle Cookies
Peanut Butter Crinkle Cookies w Chocolate and Honey Roasted Peanuts

Peanut butter cookies are always a hit and these are no exception.  With the holidays upon us this recipe would be a great addition to your cookie tray for the peanut butter lover in your family.

From ‘littleepicurean’ Maryanne Cabrerea’s recipe (Holiday Cookies 2017 Bake From Scratch) the only switch up I made was to add in dark chocolate chips and honey-roasted peanuts to the batter, omitting rolling the cookies in the 2 sugars and the dipping step as well.  I also used a fork lightly dipped in flour to slightly flatten my cookies for the signature ‘peanut butter’ look.  In my house the cookie half dipped in the chocolate would be consumed and the ‘bare’ cookie would be left on the tray.  When no one was looking of course!

Peanut Butter Crinkle Cookies
Peanut Butter Crinkle Cookies!

Give it a try either way but make sure to bake these up sometime soon!

Chocolate-Dipped Peanut Butter Crinkle Cookies

Preheat oven to 350F.  Line a baking sheet with parchment paper.

Ingredients:

1/2 cup unsalted butter, room temperature

1 cup packed brown sugar

3/4 cup creamy peanut butter

1 large egg

1/2teaspoon vanilla extract

1 1/2cups all-ppurpose flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp kosher salt

1/2 cup granulated sugar

1/2 cup icing sugar

8 ounces dark chocolate (72% cocoa), chopped

1/2 cup honey-roasted peanuts

Method:

In large bowl with an electric mixer beat together butter, brown sugar and peanut butter until creamy, scraping down sides of bowl and beating for 3-4 minutes.  Beat in egg and vanilla.

In a medium bowl, whisk together flour, soda, baking powder and salt.

With mixer on low speed, gradually add flour mixture to butter mixture until just combined.

Place the 1/2 cup of granulated sugar and the 1/2 cup of confectioners sugar in small bowls.  Use a medium scoop (1 1/2 tablespoon size) scoop out dough and roll first in granulated sugar then in confectioners sugar and place about 1 1/2 inches apart on prepared trays.

Bake until edges are set and cookies are cracked on top.  Let cool completely.

Melt chocolate in microwave in 30-second intervals stirring after each until melted and smooth.  Let cool slightly for about 3-5 minutes.  Dip half of each cookie in chocolate and lay on parchment lined pan.  Sprinkle with chopped honey-roasted peanuts.  Repeat until all cookies are dipped and garnished.  Cookies will set up in approximately 10 minutes.

Now sit down and relax and let the holidays begin!

Fist Full of Peanut Butter Crinkle Cookies
Fist Full of Peanut Butter Crinkle Cookies