Sonia'S Muddy Hens
Sonia's Muddy Hens features a moist, nutty cake with a caramel-like brown sugar topping, perfect for dessert gatherings or comforting family treats.
Ingredients
Instructions
- Cream the butter and add the white sugar.
- Add eggs and mix well.
- Add dry ingredients (flour, salt, baking powder) and mix.
- Add vanilla and blend.
- Pour the batter into a 9 x 13-inch pan.
- Sprinkle chopped pecans over the top.
- Beat the egg white until stiff and mix with brown sugar to make the topping.
- Spread the topping over the nuts.
- Bake at 350°F for 40 minutes or until golden brown.
- Serve while warm.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar for the batter. You can also substitute the pecans with walnuts or almonds if desired. To enhance the texture, toasting the nuts before adding them can provide added depth. Make sure not to overmix the batter after adding the dry ingredients to keep the dessert tender.
Serving Suggestions
Serve Sonia's Muddy Hens warm for the best flavor, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream on the side. They pair beautifully with a refreshing Cooling Salad for a complete meal. For a delightful afternoon treat, enjoy them alongside a cup of coffee or tea, making them perfect for gatherings or as a comforting snack.
Storage & Reheating
Allow the Sonia's Muddy Hens to cool completely before storing them in an airtight container at room temperature for up to three days. For longer storage, refrigerate them for up to a week. To reheat, place individual portions in the microwave for 10-15 seconds or warm in a preheated oven at 350°F for about 5-10 minutes until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Sonia'S Muddy Hens contains roughly 1324 calories, with 16g protein, 162g carbohydrates, and 69g fat. It is an excellent source of calcium (43% of the Daily Value), iron (33% of the Daily Value), and protein (32% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 2565mg per serving (112% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum or add it separately, as this will help mimic the texture of traditional flour in baked goods.
What can I use instead of eggs?
For an egg substitute, you can use flaxseed meal or chia seeds mixed with water (1 tablespoon of seeds with 2.5 tablespoons of water equals one egg). Alternatively, unsweetened applesauce can also work, using 1/4 cup for each egg replaced in the recipe.
How can I tell when the dessert is done baking?
Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. Additionally, the top should be golden brown, and the edges should slightly pull away from the sides of the pan when it’s ready.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).