Thursday, April 5, 2012

Pecan Cinnamon Pudding Cake

I made this recipe when two sets of Aunts and Uncles were visiting. We all enjoyed this. I did cook this for almost 2 hours and next time will NOT try to invert this onto a plate. It does NOT come out in one pretty piece(ask me how I know this) so next time I will just scoop it out. Very good flavor and easy to make.

Pecan Cinnamon Pudding Cake

1-1/3 cups all purpose flour
1/2 cup granulated sugar
1-1/2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
2/3 cup milk
5 tablespoons melted butter or margerine, divided
1 cup chopped pecans
1-1/2 cups water
3/4 cup packed light brown sugar
whipped cream or vanilla ice cream (optional)

Directions:
1. Coat Crock Pot with butter or nonstick cooking spray (seriously... don't forget this step!!)

2. In a medium bowl combine flour, granulated sugar, baking powder and cinnamon. Add milk and 3 tablespoons melted butter or margarine and mix until just blended (it will be pretty thick!) Stir in pecans and spread mixture into the bottom of your Crock Pot.

3. In a small saucepan combine water, brown sugar and 2 tablespoons melted butter or margerine. Bring to a boil and carefully pour over batter in Crock Pot. Do not stir once added.

4. Cover and cook on HIGH for 1-1/4 hours to 1-1/2 hours, or until toothpick inserted into center of cake comes out clean. Let stand, uncovered, 30 minutes, then invert onto serving plate.(Beth's notes:  Do NOT invert) Serve warm with whipped cream or vanilla ice cream, if desired. ENJOY!

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