I’ve been holding on to this recipe since before Christmas, back when I got my favorite Better Homes magazine that held oh so many wonderful goodies! This was relatively simple to throw together. The only thing you will need that’s out of the ordinary is a jumbo muffin pan. I went out and bought one specifically to make these! If you were wondering if it was worth it, most definitely :0) Yum!
Source: Better Homes and Gardens
2/3 c. packed brown sugar
1/2 c. butter
1/3 c. honey
1 1/2 c. coarsely chopped pecans
2 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 eggs
2 c. granulated sugar
1 c. cooking oil
1 pkg (8 oz) sour cream
2 tsp. vanilla
Preheat oven to 350. Lightly coat twelve 3 1/2 inch (jumbo) muffin cups with nonstick spray; set aside. In a medium saucepan, combine brown sugar, butter, and honey. Remove from heat. Stir in pecans; set aside. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside. In a large bowl, combine eggs and granulated sugar. Beat with the electric mixer on medium to high speed about 3 minutes or until mixture is thick and lemon-color. Add oil, sour cream, and vanilla; beat until combined. Gradually add flour mixture, beating on low speed until smooth. Place 2 tbsp. of the pecan mixture in the bottom of each muffin cup. Spoon heaping 1/3 c. of the batter into each cup. Place muffin pans on a foil lined large baking sheet. Bake for 25 to 30 minutes or until a toothpick inserted into the centers comes out clean. Cool in muffin pans on wire racks for 5 minutes. Using a sharp knife or narrow metal spatula, loosen edges of cakes from sides of muffin cups. Invert cakes onto wire racks. Spoon any pecan mixture remaining in the muffin cups onto cakes. Serve warm or cool. Makes 12 cakes.
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