Vanilla Pecan Cakelets from Sweet & Simple

A recipe from Christina Lane‘s new cookbook Sweet & Simple as seen on Facebook Live.  Happy Baking!  

Vanilla Pecan Cakelets
Serves 6
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Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
  1. 1/2 cup + 3 tablespoons all-purpose flour
  2. 1/2 cup granulated sugar, plus more for sprinkling on top
  3. 1/2 teaspoon fine sea salt
  4. 1/4 teaspoon baking powder
  5. 1/8 teaspoon baking soda
  6. 6 tablespoons fruity extra virgin olive oil
  7. 6 tablespoons whole milk
  8. 1 large egg
  9. 1 teaspoon pure vanilla extract
  10. 1/4 teaspoon almond extract
  11. 1/4 cup coarsely chopped pecans for topping
  1. Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Line a muffin pan with 6 liners or set six free standing cupcake liners on a rimmed baking sheet. Set aside.
  2. In a small bow, whisk together the flour, sugar, salt, baking powder, and baking soda.
  3. In a measuring cup, whisk together the oil, milk, egg, vanilla and almond extract.
  4. Add the wet ingredients to the dry ingredients and stir just until combined.
  5. Divide the batter among the prepared cups. Sprinkle with pecan pieces and a bit of sugar. Slide the pan into the oven.
  6. Bake for 20 to 25 minutes. Test with a toothpick for doneness. Moist crumbs should cling to the toothpick but no wet batter.
  7. Remove from the oven and allow to cool slightly. Enjoy warm the day they're made!
Adapted from Joy the Baker
Adapted from Joy the Baker
Joy the Baker