- 1 tablespoon butter or margarine
- 1/4 cup chopped pecans
- 3/4 cup firmly packed brown sugar
- 2 tablespoons butter or stick margarine, softened
- 1/2 cup 1% low-fat milk
- 3 tablespoons bourbon, divided
- 1 1/2 cups all-purpose flour, divided
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- Cooking spray
- 2/3 cup firmly packed brown sugar
- 1 cup boiling water
- calories 270
- fat 6.5 g
- satfat 2.7 g
- protein 2.9 g
- carbohydrate 51.4 g
- cholesterol 11 mg
- iron 1.9 mg
- sodium 176 mg
- caloriesfromfat 22 %
- fiber 0.8 g
- calcium 99 mg
How to Make It
Preheat oven to 350°.
Melt 1 tablespoon butter in a small skillet over medium heat; add pecans. Cook 3 minutes or until toasted, stirring often. Set aside, and let cool.
Combine 3/4 cup brown sugar and 2 tablespoons butter in a bowl; beat at medium speed of a mixer 3 minutes. Add milk and 1 tablespoon bourbon; beat well. Combine 1 1/4 cups flour, baking powder, cinnamon, and salt; gradually add to sugar mixture, beating well. Spoon batter into an 8-inch square baking pan coated with cooking spray.
Combine remaining 1/4 cup flour, remaining 2 tablespoons bourbon, and 2/3 cup brown sugar in a small bowl; sprinkle over batter. Top with reserved toasted pecans. Pour boiling water over batter (do not stir). Bake at 350° for 35 to 40 minutes or until cake springs back when touched lightly in center. Let stand 10 minutes. Serve warm with ice cream.