Don't be fooled by these golden cakes' small stature. They have a rich caramel flavor that makes each one a decadent dessert suitable for guests.
Preheat oven to 350ºF. Spray Silicone Floral Cupcake Pan with nonstick cooking spray; set aside. In Small Batter Bowl, microwave butter on HIGH 1 1/2-2 minutes or until melted, stirring after each 30-second interval; set aside to cool slightly. Finely chop pecans using Food Chopper. In Classic Batter Bowl, combine pecans, flour, baking powder and salt; mix well and set aside. Add brown sugar, eggs and vanilla to butter; whisk until smooth using Stainless Whisk.
Add butter mixture to flour mixture; fold together using Classic Scraper 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 Stackable Cooling Rack.
If desired, arrange five banana slices in a circle in center of each serving plate. Drizzle plate with Homemade Caramel Sauce. Top with one cake. Decorate with Caramel Drizzle Designs, if desired. Serve warm.
U.S. Nutrients per serving: Calories 280, Total Fat 15 g, Saturated Fat 8 g, Cholesterol 65 mg, Carbohydrate 35 g, Protein 3 g, Sodium 190 mg, Fiber less than 1 g
Homemade Caramel Sauce: Microwave 1/2 cup heavy whipping cream in Easy Read Measuring Cup on HIGH 30-40 seconds or until hot; set aside. Combine 1/2 cup sugar, 1 tablespoon light corn syrup and 1 teaspoon water in (2-qt.) Saucepan. Cook over medium-high heat 4-5 minutes or until sugar is melted, stirring occasionally using Bamboo Spoon. Reduce heat to low. Stir syrup until honey colored; remove pan from heat. Slowly add cream (mixture will bubble dramatically), stirring constantly until smooth. Add 1/2 teaspoon Double-Strength Vanilla and pinch of salt. Cool 5-10 minutes before serving.
Yield: 3/4 cup (12 servings)
Caramel Drizzle Designs: Place 1/2 cup sugar, 1 tablespoon corn syrup and 1 teaspoon water in (8-in.) Sauté Pan. Cook over medium-high heat 4-5 minutes or until sugar is melted, stirring occasionally using Bamboo Spoon. Reduce heat to low. Stir syrup until honey colored; remove pan from heat. Stir sugar syrup constantly until very thick (mixture will mound on spoon). Using Small Bamboo Spoon, drizzle caramel in a very thin stream onto Parchment Paper, forming 12 circular designs. Allow to harden; carefully peel from paper.
If desired, 1 teaspoon vanilla can be substituted for the Double-Strength Vanilla.
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