Pecan-Cornmeal Butter Cakes
Published April 20, 2010
Travis Dove for The New York Times
- Total Time
- One hour
- Rating
- Comments
- Read comments
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Ingredients
9 ounces unsalted butter, plus extra for pans
1 cup pecans, toasted and cooled
2 cups confectioners’ sugar
¼ cup granulated sugar, plus extra for berries (optional)
⅜ cup all-purpose flour
2 teaspoons baking powder
⅞ cup white cornmeal, plus extra for pans
½ teaspoon kosher salt
8 egg whites
2 teaspoons vanilla extract
Berries, for serving
Ice cream or whipped cream, for serving
Nutritional analysis per serving
48 grams carbs; 58 milligrams cholesterol; 464 calories; 10 grams monosaturated fat; 3 grams polyunsaturated fat; 14 grams saturated fat; 29 grams fat; 2 grams fiber; 212 milligrams sodium; 5 grams protein; 31 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small pan, simmer butter over low heat until light brown and toasty, 8 to 10 minutes. Strain and set aside.
- Step 2
In a food processor, rapidly pulse pecans, confectioners’ sugar and ¼ cup granulated sugar until finely ground.
- Step 3
Sift flour and baking powder together. Mix in cornmeal and salt. Mix in pecan-sugar mixture.
- Step 4
Whisk egg whites and vanilla together just to combine and whisk into dry ingredients. Whisk in melted butter. Refrigerate batter at least three hours or overnight.
- Step 5
Heat oven to 325 degrees. Thickly butter 10 four-inch tartlet pans or a muffin-top tin. Dust well with cornmeal. Fill each a little more than halfway. If you have extra batter, make a second batch.
- Step 6
Bake until golden, 18 to 20 minutes. Cool 5 to 10 minutes in pans, then immediately turn out on a rack. Serve warm, topped with berries (if you like, stir with a little sugar and set aside for a few minutes), ice cream or whipped cream.
Private Notes
Comments
This was delicious cake So easy to make Baking was more then 20 min I baked it for 30 min in a big square muffin tins so they were 8 altogether It doesn’t need anything on top , it was delicious as they were , rich of course with all that butter , but worth making it
Made these cakes as per recipe and they were mouthwatering: light caramel flavor from the browned butter and moist. They still tasted good after 2 days in the fridge!! A keeper!
Made these cakes as per recipe and they were mouthwatering: light caramel flavor from the browned butter and moist. They still tasted good after 2 days in the fridge!! A keeper!
This was delicious cake So easy to make Baking was more then 20 min I baked it for 30 min in a big square muffin tins so they were 8 altogether It doesn’t need anything on top , it was delicious as they were , rich of course with all that butter , but worth making it