Mini Pecan Crumb Cakes Recipes

Steps:

• Grease a 12-cup muffin tin generously with melted butter, including the entire top of the pan.
• Dust a flat work surface with flour. Unroll 1 pie crust at a time, refrigerating the other while you work. Cut into 4 circles using a 4-inch round cookie cutter. Roll dough scraps into a ball; roll out and cut out 1 more circle. Repeat with the remaining crust to yield 10 circles total.
• Place dough circles into the muffin cups, working quickly, by pressing down centers and ensuring dough is in full contact with the sides. Smooth down the top edges so the mini pie shells are uniform and even with the top of each cup. Refrigerate until ready to use.
• Beat cream cheese, 1/2 cup brown sugar, 1 egg, 1 tablespoon bourbon, 1 teaspoon vanilla extract, and 1/4 teaspoon sea salt in a bowl using an electric mixer until cheesecake mixture is well combined and no lumps remain, scraping down sides of the bowl as necessary.
• Whisk corn syrup, 1/3 cup brown sugar, 1 egg, 1 tablespoon bourbon, 1 teaspoon vanilla extract, and 1/4 teaspoon sea salt together in a separate bowl to make the pecan pie filling.
• Preheat oven to 350 degrees F (175 degrees C). Move oven rack to the lowest part of the oven.
• Fill the chilled crusts 2/3-full with the cheesecake mixture using an ice cream scoop with a lever. Knock the bottom of the muffin tin onto the counter to expel air bubbles. Top each pie with 1 tablespoon chopped pecans; fill to the top with pecan pie filling. Garnish the center of each pie with a pecan half.
• Bake on the lowest rack in the preheated oven until puffed and golden, about 40 minutes. Cool on a wire rack for at least 2 hours.

Steps:

• Mix together 1/2 cup butter, chopped pecans, crushed vanilla wafers, and 1/3 cup sugar.
• Pat mixture on the bottom and sides of 2 greased loaf pans.
• Cream remaining butter and sugar until light and fluffy.
• Add eggs and beat well.
• Mix milk and vanilla and add to batter alternately with sifted dry ingredients, starting and ending with dry ingredients.
• Pour into 2 prepared loaf pans and bake at 350 degrees until cake test done in the middle.
• Turn out on cake racks to cool immediately.

Steps:

• Preheat oven to 350.
• Grease 12 standard size muffin pan cups or line with paper liners.
• To prepare topping, mix together flour, brown sugar, nuts and cinnamon.
• Using a pastry blender or 2 knives, cut butter into flour mixture until coarse crumbs form.
• Set aside.
• To prepare cakes, mix together flour, baking powder, salt, nutmeg, and allspice.
• Mix together sugar, melted butter, vanilla, and eggs until blended.
• Alternately stir flour mixture and milk into butter-egg mixture.
• Spoon batter into prepared pan, filling cups two-thirds full.
• Sprinkle topping over batter; press in slightly.
• Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes.
• Transfer pan to a wire rack to cool slightly.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously grease a 2 quart rectangular baking dish.
• Spread the cranberries evenly over the bottom of the baking dish, and sprinkle the pecans over the cranberries. Spoon 1 cup of sugar over the cranberries and pecans.
• Place the eggs into the work bowl of an electric mixer, and beat on high speed about 1 minute, until the eggs are foamy. Beat in 1 cup of sugar, the flour, melted butter, and milk, and beat on Low until just mixed. The batter will be thick. Spread the batter evenly over the cranberry-pecan mixture.
• Bake in the preheated oven until the cake is lightly brown and a toothpick inserted near the center comes out clean, 40 to 45 minutes. Carefully invert the cake onto a serving plate, so the cranberry-pecan layer is on top. Let cool 30 minutes before serving.

Steps:

• Preheat oven to 350°. For streusel, in a small bowl, combine butter, brown sugar, flour and cinnamon until crumbly. Stir in pecans; set aside., In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in cream and vanilla. Combine the flour, baking powder and salt; add to creamed mixture just until moistened., Fill greased or paper-lined muffin cups one-fourth full. Drop 1 tablespoon streusel into the center of each muffin cup; cover with batter. Sprinkle tops with remaining streusel., Bake until a toothpick inserted in muffin comes out clean, 20-22 minutes. Cool in pan 5 minutes. Remove from pans to wire rack to cool completely. Dust with confectioners' sugar. Serve warm.

Steps:

• In a large bowl, combine the brown sugar, flour and pecans; set aside. Combine butter and eggs. Stir into brown sugar mixture. , Fill greased and floured miniature muffin cups two-thirds full. Bake at 350° for 22-25 minutes or until a toothpick inserted in the center comes out clean. Immediately remove from pans to wire racks to cool.