Recipe: A toast to pecans

An easy but delicious offering from Mercy Fenton this week - Pecan Crumble Cake.
Recipe: A toast to pecans
Pecan Crumble Cake by Mercy Fenton.

This recipe is very easy and very delicious. It’s definitely worth toasting the pecans in advance as this gives the dessert a delicious flavour. I like vanilla custard with this, and perhaps a drizzle of caramel sauce — but it tastes great just on its own, with just a cup of tea or coffee for company.

Pecan Crumble Cake



190gr pecan nuts

75gr white sugar

75gr light brown sugar

1 tsp cinnamon

1/8 tsp fine sea salt

45gr butter melted


  • Preheat the oven to 175C.
  • Crumble Method:
  • Toast pecans in a pre-heated oven on a rimmed baking sheet for 7-10 minutes. until browned and fragrant, stirring occasionally so the nuts brown evenly without burning.
  • Allow to cool fully then roughly chop.
  • Grease the base and sides of an 8 x 10 inch baking tin and line the base with parchment paper.
  • Put the chopped pecans, white sugar, brown sugar, cinnamon, salt and melted butter in a bowl and mix well. Set aside.

Cake Batter ingredients

240gr cream flour

½ tsp fine sea salt

1 tsp baking powder

¾ tsp bread soda

56gr butter

200gr white sugar

2 large free-range eggs

1½ tsp vanilla extract

230gr sour cream


  • Put the cream flour, salt, baking powder and bread soda in a bowl, and then sift into a separate bowl.
  • In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy.
  • Add the eggs one at a time and beat until well mixed.
  • Next add the vanilla and sour cream, mix well.
  • Finally add the sifted flour, and gently fold in.
  • Spread half the batter into the lined tin; scatter half he crumble mixture over as evenly as possible.
  • Next, carefully spoon the remaining batter over the top, spreading very gently, trying not to disturb the bottom layer.
  • Top with the rest of the crumble, spreading evenly and gently pressing onto the batter.
  • Bake in a pre-heated oven until a skewer inserted in the top comes out clean.
  • Allow to cool for 10-15 minutes before lifting from the tin to cool on a wire rack.
  • Can be served warm or at room temperature. Enjoy on its own or with cream or ice cream or vanilla custard.

Vanilla Custard


6 portions, 3 yolks

150ml milk

75ml cream

50gr sugar

½ tsp vanilla extract


  • Before you start, choose a suitable sized bowl to put your cooked custard in.
  • Sit it into another bowl or pot with very cold or iced water inside — this will help cool the custard initially and help stop the residual heat overcooking the custard, causing it to curdle.
  • Put the milk and cream together in a pot with the vanilla extract, bring to the boil then take off the heat.
  • Whisk the yolks and sugar together in a bowl.
  • Add the boiled milk onto the yolk and sugar mixture, stirring all the time.
  • Put in a clean pot and cook over a medium heat, stirring all the time until mixture thickens enough to coat back of a spoon, do not allow to boil or it will curdle.
  • Strain through a sieve into the prepared bowl.
  • Serve a generous portion with the hot pudding.

 You can email Mercy Feton at

More in this section

Sponsored Content


Catch up on the latest episode of Annie May and the Hit Brigade written and read by  Mahito Indi Henderson.

Add to your home screen - easy access to Cork news, views, sport and more