Pecan Upside-Down Cake
Total Time
Prep: 25 min. Bake: 30 min.
Yield
9 servings
This decadent pecan upside-down cake is best served when it's still warm and gooey from the oven. The caramelized pecans and drippy brown sugar sauce serve as a delicious topping for a moisture-rich yellow cake base.
Ingredients
- 4 large eggs, separated
- 1/2 cup packed brown sugar
- 1/3 cup butter, melted
- 1 teaspoon ground cinnamon
- 1 cup chopped pecans
- 1 cup sugar
- 1/3 cup 2% milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cream of tartar
- Sweetened whipped cream, optional
Directions
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
- Preheat oven to 350°. Line a greased 9x9-in. square baking pan with parchment; grease parchment. In a small bowl, combine brown sugar, butter and cinnamon; stir in pecans. Spread evenly into prepared pan.
- In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar and beat until thick and smooth. Combine milk and vanilla. Combine flour, baking powder and salt; add to egg yolk mixture alternately with milk mixture, beating well after each addition.
- Add cream of tarter to egg whites; beat with clean beaters until stiff peaks form. Fold into batter. Pour over pecan mixture.
- Bake until a toothpick inserted near the center comes out clean, 30-35 minutes. Cool for 2 minutes; run a knife around outside edge and invert onto a serving plate. Serve warm, with whipped cream if desired.
Nutrition Facts
1 piece: 366 calories, 18g fat (6g saturated fat), 101mg cholesterol, 278mg sodium, 48g carbohydrate (35g sugars, 2g fiber), 6g protein.
My family does not enjoy fruity upside-down cakes, so I change the fruit to chopped nuts. They like this combination because it reminds them of sticky buns. Any type of nut may be used in this recipe. —Mary Ann Lee, Clifton Park, New York
Recipe Creator
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