Pecan Pie Cake
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
2 1/2 cups raw turbinado sugar, divided
1/2 cup light, nonhydrogenated vegan margarine (such as SmartBalance Light), melted
3 eggs, divided
2 cups chopped pecans, divided
3/4 cup dark corn syrup or brown rice syrup
1 tsp vanilla
~ Preheat the oven to 350 degrees F. Coat a 13 X9" baking pan with cooking spray.
~ Stir together the two flours and 2 cups of the sugar. Remove 1 cup of the dry ingredient mixture, and set aside.
~ Beat the remaining dry ingredients (minus the 1 cup) with the melted SmartBalance Light and 1 egg until just combined. The mixture will be crumbly and rather like shortbread in texture. Stir in 1 cup of the chopped pecans, and press the mixture into the bottom of the baking pan. Bake for 10 min, then remove from the oven and set aside.
~ To prepare the filling, combine the reserved 1 cup of dry ingredients with 2 eggs, the corn syrup or brown rice syrup, and 1/2 cup turbinado sugar, and beat until well combined. Beat in the vanilla as well, for a few more seconds.
~ Scatter the remaining 1 cup of pecans over the pre-baked cake base, then pour the filling mixture over top of the pecans. Bake for 25 to 30 minutes - until the cake is golden around the edges and just set, but still slightly soft in the center. Cool on a wire rack, and serve for transportation to dessert heaven...