Pecan and Graham Cracker Tea Cake

  • Preparation 20 MIN
    Cooking 50 MIN
    Cooling 3 H
  • Makes 6 to 8 servings




  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter and line a 23 x 13-cm (9 x 5-inch) loaf pan with a strip of parchment paper, letting it hang over both sides.


  1. In a bowl, combine pecans, cookie crumbs and brown sugar. Add butter and combine until crumble is just moistened. Set aside.


  1. In a bowl, combine flour and baking powder. Set aside.
  2. In another bowl, cream butter and brown sugar with an electric mixer. Add egg and beat until smooth. Add dry ingredients alternately with sour cream. Pour half the batter into the pan. Sprinkle with half of the crumble. Cover with remaining batter and top with crumble.
  3. Bake for about 50 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool and unmould. Let cool completely on a wire rack.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1/8 of the recipe

Content % Daily Value
Calories 369  
Total Fat 20.8 g  
Saturated Fat 10 g  
Sodium (salt) 100 mg  
Carbohydrates 42 g  
Fibre 1 g  
Protein 5 g