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Cakes- Sticky Caramel Mini Cakes Recipe

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This recipe for Cakes- Sticky Caramel Mini Cakes, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Liz Kirkby
Added: Tuesday, April 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups flour
1/2 cup pecans, finely chopped
1 t baking powder
1/4 t salt
1 1/4 cups firmly packed brown sugar
3/4 cup butter, melted and cooled (do not use margarine)
2 eggs
1/2 t Double-Strength Vanilla
Sliced Bananas
Caramel Sauce

Directions:
Directions:
Pre-heat oven to 350. Spray Silicone Floral Cupcake Pan with nonstick cooking spray; set aside. In Classic Batter Bowl, combine flour, pecans, baking powder, and salt. Mix well and set aside. Combine brown sugar, butter, eggs, and vanilla. Wisk until smooth.

Add butter mixture to flour mixture. Fold together just until combined (do not overmix). Using Large Scoop, place one level scoop of batter into each well of pan. Bake 18-22 minutes or until edges of cakes are golden brown. Remove from oven; cool 5 minutes in pan. Carefully invert cakes onto cooling rack.

Arrange banana slices in a circle in center of each plate and drizzle with Caramel Sauce. Place warm cake on top of banana slices and drizzle more caramel over cake.

Personal Notes:
Personal Notes:
This Pampered Chef recipe is designed to be used with the Silicone Floral Cupcake pan, but any muffin pan may be used as long as you grease and flour it properly so they pop out easily.

 

 

 

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