Mini Pecan Crumb Cakes
Perfect for breakfast, dessert, or an indulgent snack, these Mini Pecan Crumb Cakes offer the best of both worlds: a light, fluffy cake base and a sweet, buttery pecan crumble topping. Infused with warm cinnamon spice and the nutty richness of toasted pecans, every bite is a comforting treat. The recipe uses buttermilk for a tender crumb and comes together effortlessly in just over 40 minutes, making it ideal for any occasion. Serve these crumb cakes fresh from the oven or dust them with powdered sugar for an elegant finish. Whether you’re hosting a brunch or craving a cozy baked good, these individual-sized delights are sure to impress.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 2 item large eggs
- 1 teaspoon vanilla extract
- 0.5 cup buttermilk
- 0.5 cup brown sugar, packed
- 0.75 cup pecans, chopped
- 1 teaspoon ground cinnamon
- 0.25 cup unsalted butter, melted
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with cooking spray.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and alternate adding the flour mixture and buttermilk in three additions, beginning and ending with the flour mixture. Beat until just combined, being careful not to overmix.
In a small bowl, combine the brown sugar, chopped pecans, ground cinnamon, and melted butter. Mix until crumbly.
Spoon the cake batter evenly into the prepared muffin cups, filling each about two-thirds full.
Top each batter-filled cup with a generous amount of the pecan crumb mixture, pressing it down lightly to adhere.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Allow the cakes to cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely.
Optionally, dust the tops of the cooled cakes with powdered sugar before serving for a polished finish.
Nutrition Facts
Calories |
3768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.8 g | 282% | |
| Saturated Fat | 102.1 g | 510% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 773 mg | 258% | |
| Sodium | 1989 mg | 86% | |
| Total Carbohydrate | 425.3 g | 155% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 272.1 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 428 mg | 33% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1034 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
