Name: Pecan Caramel Breakfast Cake
Ingredients: 4 T. softened butter; 1/3 C. white sugar; 1/3 C. light brown sugar; 2 large eggs; 1 tsp. vanilla; Pinch of salt; 1 1/2 C. all-purpose flour; 2 tsp. cinnamon; 1 tsp. baking powder; 1/2 tsp. baking soda; 2/3 C. buttermilk; 1 C. light brown sugar; 3 T. softened butter; 2 T. honey; 2 T. light Karo syrup; 1 C. pecan halves

Ingredients

Scale

1 C. cornmeal
1/2 C. whole wheat flour
1 tsp. salt
1/4 tsp. nutmeg
1 C. pumpkin
1/4 C. oil
1/2 C. chopped pecans
1/2 C. flour
1 T. baking powder
1/2 tsp. cinnamon
2 eggs
2/3 C. brown sugar
1 T. molasses

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Instructions

Mix the dry ingredients in a large bowl. In a separate bowl, beat the eggs and whisk in the pumpkin, brown sugar, oil and molasses.

Make a well in the dry ingredients; add the liquids and blend the batter with a few quick strokes. Add the chopped nuts. Pour batter into a greased 10″ pan and bake at 400 degrees Fahrenheit for approximately 30 minutes.

Author: Marie - Washington, VA
Prep Time: 15 minutes
Cook Time: 30 minutes

Keywords: cornbread, pumpkin, cast iron recipes, holidays