Description
A delicious pecan upside-down cake with a sticky caramel topping.
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 1 1/2 cups pecans, chopped
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup milk
Instructions
- Preheat oven to 350°F (175°C).
- Pour melted butter into a 9-inch round cake pan.
- Sprinkle brown sugar evenly over the butter.
- Arrange pecans on top of the sugar mixture.
- In a bowl, mix flour, baking powder, and salt.
- In another bowl, beat granulated sugar, egg, and vanilla until smooth.
- Alternately add the flour mixture and milk to the sugar-egg mixture.
- Pour batter over the pecans in the pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool for 5 minutes, then invert onto a plate.
Notes
- Use fresh pecans for best flavor.
- Let cake cool slightly before inverting to prevent crumbling.
- Store leftovers in an airtight container.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American