Upside-Down Pecan Cake 45 minutes to prepare serves 6-8


Upside-Down Pecan Cake

45 minutes to prepare serves 6-8


    For the topping:

    2 cups toasted pecans, chopped

    1 cup shredded coconut

    2/3 cup brown sugar

    6 tablespoons butter, melted

    2 teaspoons ground cinnamon

    2 teaspoons vanilla extract

    1/2 teaspoon salt

    For the cake:

    2 cups all-purpose flour

    1 cup brown sugar, packed

    1 cup milk

    2/3 cup butter, softened

    2 large eggs

    1 tablespoon baking powder

    2 teaspoons vanilla

    1/4 teaspoon salt


    Preheat oven to 350°F and line a 9x13-inch pan with aluminum foil, making sure it hangs over the sides a bit, then grease with non-stick spray.

    Spread pecans, brown sugar and 1 cup of the coconut in the pan. Sprinkle with cinnamon and salt, and drizzle with vanilla extract and melted butter.

    In a medium bowl, beat together the 2/3 cup butter and 1 cup brown sugar on medium speed with an electric mixer until creamy. Continue mixing on low, and add eggs one at a time, followed by vanilla, mixing until thoroughly combined.

    Add baking powder and salt, mixing on low until incorporated. Add 1/2 of the flour, followed by milk, and then remaining flour, mixing well after each addition.

    Pour batter over pecan mixture in prepared pan and bake until a toothpick inserted into the center comes out clean, about 35-40 minutes.

    Run a knife around the sides of the pan to loosen and let cake cool in pan for 5 minutes. Invert cake onto a platter, using foil overhang as needed. Let cool 15 minutes before serving. Enjoy!

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