Mini Pecan Crumb Cakes

Perfect for breakfast, dessert, or an indulgent snack, these Mini Pecan Crumb Cakes offer the best of both worlds: a light, fluffy cake base and a sweet, buttery pecan crumble topping. Infused with warm cinnamon spice and the nutty richness of toasted pecans, every bite is a comforting treat. The recipe uses buttermilk for a tender crumb and comes together effortlessly in just over 40 minutes, making it ideal for any occasion. Serve these crumb cakes fresh from the oven or dust them with powdered sugar for an elegant finish. Whether you’re hosting a brunch or craving a cozy baked good, these individual-sized delights are sure to impress.

Nutriscore Rating: 40/100

Prep Time:20 mins

Cook Time:22 mins

Total Time:42 mins

Servings: 12

Ingredients

• 1.5 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 cup unsalted butter, softened
• 0.75 cup granulated sugar
• 2 item large eggs
• 1 teaspoon vanilla extract
• 0.5 cup buttermilk
• 0.5 cup brown sugar, packed
• 0.75 cup pecans, chopped
• 1 teaspoon ground cinnamon
• 0.25 cup unsalted butter, melted
• 2 tablespoons powdered sugar (optional, for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with cooking spray.

Step 2

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

Step 3

In a large mixing bowl, beat the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2 minutes.

Step 4

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5

Reduce the mixer speed to low and alternate adding the flour mixture and buttermilk in three additions, beginning and ending with the flour mixture. Beat until just combined, being careful not to overmix.

Step 6

In a small bowl, combine the brown sugar, chopped pecans, ground cinnamon, and melted butter. Mix until crumbly.

Step 7

Spoon the cake batter evenly into the prepared muffin cups, filling each about two-thirds full.

Step 8

Top each batter-filled cup with a generous amount of the pecan crumb mixture, pressing it down lightly to adhere.

Step 9

Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a cake comes out clean.

Step 10

Allow the cakes to cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely.

Step 11

Optionally, dust the tops of the cooled cakes with powdered sugar before serving for a polished finish.

Nutrition Facts

Serving size	943.7 grams (943.7g)

Amount per serving	% Daily Value*
Calories	3768

Total Fat 219.80g	282%
Saturated Fat 102.10g	510%
Polyunsaturated Fat 0.20g
Cholesterol 773mg	258%
Sodium 1989mg	86%
Total Carbohydrate 425.30g	155%
Dietary Fiber 15.30g	55%
Total Sugars 272.10g
Protein 45.20g	90%

Vitamin D 143IU	717%
Calcium 428mg	33%
Iron 14mg	75%
Potassium 1034mg	22%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.2%

Protein: 4.7%

Carbs: 44.1%