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1 Pecan & Butterscotch Cake

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Pecan & Butterscotch Cake

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Ingredients

8 slice(s)

Topping

  • 45 g Butter softened
  • 1/3 Cup Soft Brown Sugar
  • 1 1/2 Cups Pecan Halves

Cake

  • 255 g Butter softened
  • 1 Cup Soft Brown Sugar
  • 2 eggs
  • 1 tablespoon golden syrup
  • 1 1/2 Cups Self Raising Flour
  • 1/2 cup milk
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  • 6
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

    Topping

  1. Preheat oven to 180 degrees

  2. Grease & Line a 20cm round cake tin

  3. Place butter and sugar in TM Bowl and set on speed 4 for 30 seconds until combined and no butter lumps

  4. Spread mixture over base of prepared cake tin and arrange pecans on top of mixture decoratively

    5. Cake

  5. Place all ingredients into TM Bowl and mix on speed 4 for 30 seconds

  6. Pour mixture over prepared pecans and butter/sugar mixture and smooth top with spatula

  7. Bake in oven for 45 minutes - 1 hour

  8. Once cooked (skewer comes out clean) allow to rest for 5 minutes

  9. Once rested turn cake out onto wire rack to cool

  10. Cake can be served warm or cool with a good dollop of cream

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Tip

Above picture of cake is a little brown-have new oven and left in for one hour, would advise checking after 45 minutes

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • This cake is delicious and sooo easy to make!...

    Submitted by ditompsett on 15. July 2022 - 20:41.

    This cake is delicious and sooo easy to make!

    I further converted it as follows:

    1/3 cup brown sugar = 65gms
    1 1/2 cups pecan halves = 150gms (although 100gms works well)
    1 cup brown sugar = 150gms
    1 tbspn golden syrup = 25gms
    1 1/2 cups SR flor = 230gms
    1/2 cup milk = 125gms

    I used a 26cm diameter cake plan which made a larger, less tall, cake which was perfect! It took 55 minutes to cook at 170 degrees. Served with dollop cream!
    Definitely will be making it again!

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