Best 6 Sweet Pecan Baby Cakes Recipes

SOUTHERN BUTTER PECAN CAKE

Steps:

• Preheat oven to 350. Generously grease 2 9-inch cake pans with shortening and lightly dust with flour. Set aside.

BABYCAKES

Steps:

• For the Cupcakes: Preheat the oven to 350 degrees F.
• In a small mixing bowl add the baking soda, salt, baking powder and flour. Mix thoroughly with a fork and set aside. In a large mixing bowl add the eggs, honey, both sugars and butter. Mix until smooth using a hand mixer. Add the cinnamon and baby food. Mix until smooth. Using a rubber spatula fold in the pecans. Slowly add the flour mixture using a sifter and fold in until ingredients are evenly mixed.
• Place 24 mini baking cups (2-inch, nonfoil) into each hole of the mini muffin pan. Place a 1-gallon resealable freezer bag into a bowl (for support) and pour the cupcake batter into the bag. Seal the bag and cut the tip off 1 of the bottom corners of the bag. Squeeze the batter into each baking cup, filling them only 3/4 of the way full. Place the mini muffin pan in the oven on the center rack. Bake for 12 minutes.
• For the Frosting: In a small mixing bowl add the extracts, milk, cream cheese, butter and powdered sugar. Mix until smooth and creamy using a hand mixer. When the cupcakes are done baking remove each cupcake from the pan and place on a cooling rack. Place the cooling rack in the refrigerator for 5 to 7 minutes.
• Once the cupcakes are cooled remove them from the refrigerator. Frost each cupcake by putting a generous dollop of frosting on the top with a spoon. Garnish top with ground pecans and they are ready to serve.

SWEET PECAN BABY CAKES

Steps:

• 1. Heat oven to 350 Spray 12-cup jumbo muffin cup pan. In saucepan, combine brown sugar, butter and honey. Cook, stirring over medium heat until smooth. Remove from heat. Stir in pecans and orange zest.
• 2. In bowl, stir together flours, baking powder, baking soda and salt. In lg bowl, combine eggs and sugar. Beat on high for 3 mins. Add oil, sour cream and vanilla. Beat until combined. Slowly add flour mix and beat on low until smooth.
• 3. Place 2 tbsp of pecan mix into bottom of each muffin cup. Spoon a heaping 1/3 cup batter over pecan mix in each cup. Place pan on lg baking sheet. Bake about 25 mins, or until a toothpick inserted near center comes out clean. Cool in pan for 5 mins. Using a knife, loosen edges of cake from pan. Invert onto a rack. Spoon any pecan sauce from bottom of pan onto cakes. Served best when warm.

SOUTHERN PECAN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
• Mix butter, milk, coconut milk, and vanilla extract together in a large bowl. Combine flour, sugar, cornstarch, baking powder, and salt in a separate bowl. Slowly mix into the milk mixture. Add egg yolks one at a time, beating well after each addition.
• Divide batter between the prepared cake pans.
• Bake cakes in the preheated oven until tops are golden yellow and spring back when lightly pressed, 25 to 30 minutes.
• Prepare frosting while cakes are baking. Combine sugar, evaporated milk, butter, egg yolks, and flour in a saucepan. Heat over medium-low, stirring constantly, until mixture starts to thicken. Add vanilla and stir for 1 minute. Pour in pecans; cook and stir for 2 minutes more.
• Remove frosting from heat and let cool. Remove cakes from the oven and set aside to cool, 20 to 30 minutes.
• Place 1 cooled cake layer on a serving plate. Cover with some of the cooled frosting. Top with the second cake layer. Frost top and sides with remaining frosting.

BABY SWEET POTATO CAKES WITH PECANS AND STICKY CARAMEL SAUCE

Steps:

• Beat butter and sugar at medium speed with an electric mixer until smooth.
• Add eggs, 1 at a time, beating until blended after each addition.
• Combine flour and baking soda.
• Gradually add half of flour mixture to butter mixture, beating at low speed until blended, and stopping to scrape bottom and down sides of bowl.
• Add remaining half of flour mixture, and beat until blended.
• Add vanilla and next 5 ingredients, beating at medium speed until smooth.
• Spoon batter into 12 muffin cups coated with cooking spray, filling two-thirds full.
• 3. Bake at 350° for 15 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan on a wire rack 5 minutes.
• Remove warm cakes from pan, and sprinkle with toasted pecans.
• Top each cake with 2 1/2 Tbsp Caramel-Pecan Sauce (*recipe follows).
• Serve with vanilla ice cream or ice-cold heavy cream, if desired.
• *Caramel-Pecan Sauce:.
• Cook butter and sugar in a medium nonstick skillet over medium heat 2 to 3 minutes or until butter melts and sugar dissolves.
• Whisk in heavy cream and coffee granules. Bring mixture to a light boil, stirring constantly.
• Turn off heat, and let stand on cooktop until slightly cool, stirring often. Makes 2 cups.

SWEET COATED PECANS

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Lightly butter a baking sheet.
• In a bowl, beat the egg white until foamy. Mix in cinnamon, sugar, salt, and water. Mix well. Stir in pecan halves, stirring until well coated. Spread on baking sheet.
• Bake in preheated oven for 1 hour, stirring every 15 minutes.