Pecan Upside Down Cake

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Introduction:
Indulge in the rich and nutty flavors of the South with this irresistible Pecan Upside Down Cake. Featuring a buttery and moist cake base topped with caramelized pecans, this dessert is a delightful twist on the classic pineapple upside-down cake. With each slice, you’ll savor the sweet crunch of caramelized pecans and the tender crumb of the cake, making it the perfect treat for any occasion or gathering.

Ingredients:

For the Pecan Topping:

  • 1/2 cup (115g) unsalted butter
  • 1 cup (200g) packed brown sugar
  • 1 cup (100g) pecan halves

For the Cake Batter:

  • 1 1/2 cups (190g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) whole milk

Optional Garnish:

  • Whipped cream or vanilla ice cream
  • Additional pecan halves for decoration

Instructions:

1. Preheat the Oven:

  • Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

2. Prepare the Pecan Topping:

  • In a small saucepan, melt the unsalted butter over medium heat.
  • Stir in the packed brown sugar until dissolved and bubbly, about 2-3 minutes.
  • Pour the caramel mixture into the prepared cake pan, spreading it evenly across the bottom.
  • Arrange the pecan halves on top of the caramel in a decorative pattern. Set aside.

3. Make the Cake Batter:

  • In a medium mixing bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
  • Beat in the eggs, one at a time, until well combined. Stir in the vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the flour mixture. Mix until just combined.

4. Assemble and Bake:

  • Carefully pour the cake batter over the pecan topping in the prepared cake pan, spreading it evenly with a spatula.
  • Tap the cake pan gently on the counter to release any air bubbles.
  • Place the cake pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes.

5. Invert and Serve:

  • After the cake has cooled slightly, run a knife around the edges of the cake pan to loosen the sides.
  • Place a serving plate upside down on top of the cake pan, then carefully invert the cake onto the plate.
  • Gently lift off the cake pan and carefully remove the parchment paper.
  • Allow the cake to cool completely before slicing.
  • Serve slices of the Pecan Upside Down Cake with whipped cream or vanilla ice cream, if desired. Garnish with additional pecan halves for decoration.

6. Enjoy:

  • Serve the Pecan Upside Down Cake and enjoy the delicious combination of caramelized pecans and moist cake!

Tips for Success:

  • Ensure the pecan topping is spread evenly across the bottom of the cake pan to ensure a uniform appearance when the cake is inverted.
  • Be cautious when inverting the cake onto the serving plate to prevent any pecans from sticking to the pan.
  • Allow the cake to cool completely before slicing to ensure clean and neat slices.

Optional Variation:
For an extra indulgent twist, drizzle warm caramel sauce over each slice before serving.

Enjoy your delightful Pecan Upside Down Cake!

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