This easy cake recipe by Cajun food authority Marcelle Bienvenu is studded with pecans and is typical of Cajun cooking--it's rustic, humble and made with ingredients that are always on hand. Serve this easy cake recipe for breakfast with cafe au lait or as a simple dessert accompanied by whipped cream or ice cream. Cane syrup comes from cane juice that has been cooked until it's golden and toasty-flavored. You can use molasses or honey in its place.

Marcelle Bienvenu
Source: EatingWell Magazine, September/October 2012

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Recipe Summary

total:
1 hr 15 mins
Servings:
8
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Place a 7-by-11-inch (or 9-inch round) metal baking pan in the oven to heat.

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  • Beat egg in a large heatproof mixing bowl. Add syrup, white whole-wheat flour, all-purpose flour and salt; mix well to blend. Stir in butter. Combine boiling water and baking soda in a bowl, then pour into the batter; stir just to combine. Carefully coat the preheated pan with cooking spray. Pour the batter into the pan. Top with pecan halves.

  • Bake the cake until a knife inserted in the center comes out with a few crumbs attached to it, 30 to 32 minutes. Cool in the pan on a wire rack for 30 minutes. Serve warm with whipped cream, if desired.

Tips

Make Ahead Tip: Wrap cooled cake airtight and keep at room temperature for up to 2 days

Nutrition Facts

327 calories; protein 5.6g 11% DV; carbohydrates 50.7g 16% DV; dietary fiber 3.1g 12% DV; sugars 26.6g; fat 12.5g 19% DV; saturated fat 2.8g 14% DV; cholesterol 30.9mg 10% DV; vitamin a iu 129.7IU 3% DV; vitamin c 0.1mg; folate 51.2mcg 13% DV; calcium 16.3mg 2% DV; iron 3.2mg 18% DV; magnesium 19.5mg 7% DV; potassium 97.2mg 3% DV; sodium 161.8mg 7% DV; thiamin 0.2mg 21% DV; added sugar 26g.