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| TOFFEE-PECAN NUTMEG CAKES | |
| Yields 2 cakes (12 servings each) | |
| 3 cups all-purpose flour 2-1/4 cups packed brown sugar 1/2 tsp. salt 3/4 cup cold butter or margarine 1-1/4 cups chopped pecans, toasted, divided 1 egg 1-1/2 cups (12 oz.) sour cream 1-1/2 tsp. baking soda 1-1/2 tsp. ground nutmeg 1-1/2 tsp. vanilla extract |
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| In a bowl, combine flour, brown sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Place 3 cups of mixture in a small bowl; add 1/2 cup pecans. Press gently onto the bottom of two greased 9-in. round baking pans. In a small bowl, combine the egg, sour cream, baking soda, nutmeg and vanilla; mix well. Beat in the remaining flour mixture until well blended. Pour over the crust. Sprinkle with remaining pecans. Bake at 350 for 33-38 minutes or until a toothpick come out clean. Cool in pans on wire racks. Cut into wedges. |
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