Nov 132017
 

Both of my recipes this week use pecans. They are at their peak season during the holidays. Use them in as many dishes as you can.

2 1/4 cups Flour

1 cup Brown Sugar

3/4 cup Granulated Sugar

2 teaspoons Cinnamon, divided

1/2 teaspoon Salt

1/4 teaspoon Ginger

3/4 cup Vegetable Oil

1 cup pecans, chopped

1 teaspoon Baking Powder

1 teaspoon Baking Soda

1 cup Buttermilk

1 large Egg

Preheat oven to 350℉.

Lightly grease a 9×13-inch baking pan. Sift together flour, sugars, 1 teaspoon cinnamon, salt and ginger. Stir in oil until mixture is crumbly and evenly moistened.

In a small bowl, reserve 3/4 cup of the flour mixture for the cake topping and set aside.

Stir in baking powder and soda into the large flour mixture. Beat together buttermilk and egg. Add to flour mixture, stirring until batter just forms. Pour batter into prepared pan. Combine reserved 3/4 cup flour mixture with pecans and remaining teaspoon of cinnamon. Sprinkle topping over pan evenly.

Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Cool completely in the pan on a wire rack before cutting.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can’t keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.

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