Butter Pecan Toaster Cakes

By dinachapman

Ingredients

• Batter
• 1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
• 1/2 cup (2 ounces) pecans, chopped
• 1/4 cup ((1 7/8 ounces) brown sugar, firmly packed
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup (1/2 stick, 2 ounces) melted butter
• 2 teaspoons vanilla extract
• 1 to 2 drops butter-rum flavor (optional)
• 1 large egg
• 1/3 cup (2 5/8 ounces) milk
• Streusel Topping (optional)
• 1/2 cup (3 1/8 ounces) King Arthur Unbleached All-Purpose Flour
• 1/4 cup (1 7/8 ounces) brown sugar
• 1/2 teaspoon cinnamon
• 2 tablespoons (1 ounce) butter, melted

Preparation

Step 1

Preheat the oven to 425°F.

For the batter: Whisk together the flour, pecans, brown sugar, baking powder and salt. Make a well in the dry ingredients and pour in the melted butter, flavorings, egg and milk. Whisk everything together until the dry ingredients are evenly moistened.

For the streusel: Whisk the flour, brown sugar and cinnamon together. Stir in the melted butter, just until crumbs form.

Assembly and baking: Grease the muffin top pan. (Even though the pan is non-stick, for easy release, it's best to grease or spray with non-stick pan spray.) Scoop the batter into the wells of the pan, using a generous 1/4 cup of batter in each. Sprinkle with cinnamon sugar or streusel topping, if using. Bake for 10 to 12 minutes, until golden brown at the edges. Yield: 6 muffin tops.