Bourbon-Pecan Pudding Cake

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 3 tablespoons bourbon divided
• 0.7 cup firmly brown sugar packed
• 0.8 cup firmly brown sugar packed
• 1 tablespoon butter 
• 1.5 cups flour all-purpose divided
• 0.5 teaspoon ground cinnamon 
• 0.5 cup milk 1% low-fat
• 0.3 cup pecans chopped
• 0.1 teaspoon salt 
• 2 tablespoons stick margarine softened
• 1 cup water boiling

Equipment

• bowl
• frying pan
• oven
• blender
• baking pan

Directions

1. Preheat oven to 35
2. Melt 1 tablespoon butter in a small skillet over medium heat; add pecans. Cook 3 minutes or until toasted, stirring often. Set aside, and let cool.
3. Combine 3/4 cup brown sugar and 2 tablespoons butter in a bowl; beat at medium speed of a mixer 3 minutes.
4. Add milk and 1 tablespoon bourbon; beat well.
5. Combine 1 1/4 cups flour, baking powder, cinnamon, and salt; gradually add to sugar mixture, beating well. Spoon batter into an 8-inch square baking pan coated with cooking spray.
6. Combine remaining 1/4 cup flour, remaining 2 tablespoons bourbon, and 2/3 cup brown sugar in a small bowl; sprinkle over batter. Top with reserved toasted pecans.
7. Pour boiling water over batter (do not stir).
8. Bake at 350 for 35 to 40 minutes or until cake springs back when touched lightly in center.
9. Let stand 10 minutes.
10. Serve warm with ice cream.