Pecan Breakfast Cake
This recipe is an adaptation of one of my favorite breakfast treats by The Pioneer Woman - Ree Drummond. Her recipe is for French Breakfast Puffs. I’ve tweaked it a little, added pecans (of course!), and made it into a breakfast cake.
Yield: 8
Pecan Breakfast Cake
This recipe is an adaptation of The Pioneer Woman (Ree Drummond)'s French Breakfast Puffs. I call it Pecan Breakfast Cake.
Prep time: 20 MinCook time: 25 MinTotal time: 45 Min
Ingredients
cake
- 360g (3 cups) all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cinnamon
- 200g (1 cup) granulated sugar
- 2/3 cup unsalted butter, room temperature
- 2 whole Eggs
- 1 cup whole milk
- 1 cup chopped pecans
pecan topping
- 1 cup sugar
- 2 teaspoons Cinnamon
- 1 stick butter, melted
Instructions
- Preheat oven to 350 degrees. Lightly grease a round cake 9" pan.In a large bowl stir together flour, baking powder, salt, nutmeg and cinnamon. Set aside.In a different bowl, cream together 1 cup sugar and softened butter. Then add eggs and mix again. Add flour mixture and milk alternately, beating well after each addition. Finally, fold in chopped pecans.Pour into cake pan. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted comes out clean. Allow to come to room temperature before topping.While the cake is cooling, melt 1 stick of butter. In a separate bowl combine the sugar and cinnamon. Using a brush, brush melted butter all over the top of the cake coating thoroughly, then top liberally with cinnamon-sugar mixture.