Hello, it’s Susan Ahn again. Maybe you’ve already tried my stuffed grape leaves. Now it’s time for dessert! For this recipe’s ingredients you might only find the eggs at the farmers market - but those should definitely be bought there. You really can tell the difference.
4 oz. of butter 1 cup of brown sugar 1 egg 1 egg yolk 1 cup of flour 1 tsp. of cinnamon (grounded) 1/2 cup of pecans
1. Preheat the oven at 350 degrees Fahrenheit. Place the butter and sugar in a pan on low heat and stir until the brown sugar is dissolved. Cook for one minute. Let this bubble but not boil. After, let it cool for 15 minutes.
2. Stir the egg and egg yolk into the pan as well and stir in the flour, cinnamon and the nuts. Pour the batter into a greased into a small square cake pan (maybe 7-10 inches sides).
3. Bake in the oven for 25 minutes... or until the middle is finished using the fork or toothpick test. (Put a toothpick or a fork into the middle of the pan. If it comes up clean, it’s ready! If there is residue sticking to the toothpick or fork, leave it in longer)
4. Let the pan cool once out of the oven for 10 minutes. Take out the cake from the pan and let cool completely. Then, cut into squares and serve.