These incredibly moist and buttery confections aren't a cake or a cookie. They're crunchy topped chewy, butterscotch-y heaven, and they're so easy to make.
In Nashville, where they were born, they're often served with iced sweet tea, but they're even better with coffee, hot tea, or milk.
Tennessee T- cakes
Ingredients:
1 ½ c. packed dark brown sugar
½ c. white sugar
1 c. salted butter, melted and hot
2 large eggs
4 t. vanilla
1 ½ c. all-purpose flour
Powdered sugar, for garnish
Directions:
Preheat oven to
350 degrees.
Add the brown
sugar and white sugar to the melted butter and set aside (some of the brown
sugar will melt). In mixer with
paddle attachment, gently mix the egg and vanilla. Add the butter
and sugar mixture to the egg mixture and beat on low until mixed well. Add flour all at
once to mixer. mix well until ribbon-like.
Bake in 24 paper
lined cupcake cups for 22 minutes, turning at 11 minutes.
Dust well with
powdered sugar when cooled.