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.

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