Right I am being WILD!!
So sit down and don’t let this unbalance you.
This is not about bread or yeast or the BBB. No this is an honest to goodness … and trust me there is goodness here … an honest to goodness post about CAKE that was once a pie and has some idea of still being sort of pie on your taste buds. If your favorite pie like mine is pecan pie, then this might just make your heart sing in harmony with mine.
I saw a post for pecan pie muffins. Since I really think the only pie worth eating … ok along with mince meat pie … is pecan that sounded really fun to me. So I googled pecan pie cake/muffins and discovered a multitude of recipes for the same. Most were very similar. I took what I liked that sounded good to me and put together the following. I was really pleased and my man was pleased as well.
In my present make shift kitchen with no cabinet space, the odd tables used for counters, any thing that I really need/use everyday sits out with a randomness that defies every cell in my body. I’m not really an excessively organized person and not normally anal either … except in my kitchen. I’ve invested too much money in my tools to not take care of them properly and I’ve learned through the hard knocks that kitchen disasters are much more frequent when you don’t have what you need at hand. So yes, over time I have brought a fair amount of order to things in my kitchen. Now however order is relative and general chaos prevails. It’s the kind of chaos of clutter that would normally render me senseless and immobilize me. I make do as best I can. It takes a real meditation exercise for me to tackle anything of any account especially a new recipe. Like the new recipe for the BBB’s for December; this recipe is giving me the shakes. There’s no room for my lovely KitchenAid mixer on any of this faux counter surfaces, the mixer sits out on the porch in it’s box awaiting the day when a carpenter has designed and installed the cabinets that float in my dreams for the time being. All that is to say: I’m not about to unpack the KitchenAid for ANYTHING not even Thanksgiving.
Still it was going to be Thanksgiving and I really can not imagine not doing something a little holiday like for the table. I did these with my trusty wooden spoon and my own arm muscles. Don’t feel like you must have a mixer for these; you do not.
Pecan Pie Cake/Muffins
Yield: 8 regular muffins or 24 mini muffins or4 4-inch springform rounds
150 grams butter, softened
3/4 cup brown sugar + 1 or 2 tablespoons
2 eggs, beaten
1/2 teaspoon vanilla
1/8 teaspoon salt
60 grams all-purpose flour – I used white whole wheat
20 grams flax seed meal
1 cup chopped pecans, upto 1 3/4 cups before chopping
1. Preheat oven to 350 degrees and line 8 muffin cups with paper liners.
2. To a medium bowl, add the softened butter and brown sugar and beat on medium speed until light and fluffy.
If your butter is soft, doing it by hand is easy.
3. Add beaten eggs, vanilla, and salt and mix until combined.
4. Mix flour and chopped pecans then mix with wet ingredients until combined.
5. Spoon batter into 8 lined muffin cups about 2/3 full. With no baking powder or baking soda, these do not have much rise.
One whole pecan could be placed in middle and push in part way. Actually I think one on the bottom and one left on the top gives the closest look and feel to pecan pie.
6. Bake muffins at 350 degrees for about 25 minutes.
Let cool 5 minutes in muffin pan and serve warm or room temp.
My first try with these used 1 cup whole pecans measured before chopping. The flavor certainly brought pecan pie to mind. My guess is the more pecans used will get closer to pecan pie but I’m sure there’s a point that too much would alter not just the taste but the texture/dry/moist aspect and it wouldn’t get better then. I will try increasing the amount of pecans to find the best flavor and moistness. More pecans, I will try upping the butter and sugar by a little each time.
With all the molds for muffins and little cakes, this can be an incredibly versatile little bite … and then there’s that scoop of ice cream.
With no baking powder or baking soda, these do not rise much in the oven.
And because there is no baking powder or baking soda, when I started to bake these, I thought I would try refrigerating half the dough and bake the second half the next day. WOW, worked like a charm!
Now, is it pecan pie? No, there’s none of that custard lovely goo that I truly love. Is it pie? No again, there’s no crust. Do your taste buds get happy? Oh yeah! Do you think pecan pie? A little bit. There is a gorgeously heavy pecan flavor and a little crisp around the edges not really crust but all together it’s just very divine!
Now take a deep breath and stand up, head to the kitchen and bake some Pecan Pie Cake and don’t ponder to hard on the oddity of the cake here. My next post will be back to regular BBB ;-)