Strawberry Pecan Short Cake with Vanilla Bean Yogurt
Little baby cakes for dessert or shortcake with fruit
Servings: 12
Ingredients
- 1 cup butter softened
- 1 1/2 cups sugar
- 2 1/2 teaspoons baking powder
- 1/2 vanilla bean scraped
- 1/2 teaspoon salt
- 2 1/4 cups flour
- 1/2 cups pecans toasted and ground
- 1 1/4 cups milk you can use non-fat if you prefer
- Strawberries or fruit of choice for filling optional
- Toasted almonds for garnish optional
- Powdered sugar for sprinkling optional
Instructions
- Whip softened butter, gradually add sugar.
- Add eggs one at a time, add vanilla. Mix.
- In a separate bowl, mix together baking powder and salt.
- Add ground pecans. (I used a magic bullet to grind almonds. Make sure you just toast first, grind to a meal-like consistency, NOT a paste.)
- Alternately add flour mixture and milk to butter mixture.
- Grease muffin pans. (Don’t use paper muffin cups)
- Bake at 350 for 15-18 minutes. It will depend on size of your muffin. Test with toothpick.
- Cool, remove from muffin tins.
- This recipe makes 24 baby cakes .
- I made six shortcake style cakes and 10 medium sized muffins.
- For Breakfast, Serve with Yogurt
- pint organic plain yogurt
- tablespoon raw agave nectar (what I used for sweetener)
- Add: 1/2 vanilla bean split, 1/2 C chopped strawberries
- Garnish with toasted almond slices
Notes
If you don’t have a shortcake pan, you can slice the muffins horizontally and make little layered shortcakes. When made with whole milk, each baby muffin is 190 calories. Add strawberries and non-fat yogurt and you have a dessert for under 250 calories