¾ cup butter 1/3 cup brewed medium roast coffee 1 cup brown sugar ½ cup dates cut into small pieces ½ cup whole pecans ½ cup sugar 2 eggs 1 cup baking flour 1 ½ tsp baking powder 1/3 cup whole milk ½ tsp vanilla extract Preheat oven to 350 degrees
Combine ½ cup butter with brown sugar and coffee Mix until smooth and creamy Pour mixture into 8x8 square cake pan Place dates and pecans in alternating circles around bott om of pan In separate bowl, cream together remainder of butter, sugar and eggs
Add dry ingredients and vanilla, mix thoroughly Slowly add milk mixing until batter is smooth and consistent Pour batter over pecan and date glaze, leveling throughout pan
Bake 40-45 minutes Immediately flip pan onto serving tray, but wait 5 minutes to remove pan Serve with whipped cream garnish with pecans
Combine ½ cup butter with brown sugar and coffee Mix until smooth and creamy Pour mixture into 8x8 square cake pan Place dates and pecans in alternating circles around bott om of pan In separate bowl, cream together remainder of butter, sugar and eggs
Add dry ingredients and vanilla, mix thoroughly Slowly add milk mixing until batter is smooth and consistent Pour batter over pecan and date glaze, leveling throughout pan
Bake 40-45 minutes Immediately flip pan onto serving tray, but wait 5 minutes to remove pan Serve with whipped cream garnish with pecans
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