Upside-Down Pecan Cake
● 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 9×13-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
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!
Well, that’s all the news from the south,
Happy” farming” to all the farm girl sisters out there.
See you next time down on the farm.