Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1¼ cups all purpose flour
- 1 cup firmly packed dark brown sugar
- ¼ teaspoon salt
- ⅓ cup butter softened
- 1 cup chopped pecans
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup buttermilk
- 2 teaspoons pure vanilla extract
- 1 egg well beaten
Directions
Preheat oven to 350°F.
Butter and flour a round baking pan shaking out excess.
In medium bowl sift flour, sugar and salt then add butter.
With a pastry blender work mixture to form fine crumbs.
Remove ½ cup crumbs then add pecans and set aside.
To crumbs remaining in bowl add baking powder and baking soda.
Beat in buttermilk, vanilla and egg just until blended.
The batter will not be smooth.
Spread batter in pan and sprinkle evenly with reserved crumbs.
Bake for 45 minutes then cool in pan on a wire rack.
Serve warm or at room temperature.
Category:Cathy's Recipes
Category:Cake Recipes
Category:Pecan Recipes