Upside-Down Georgia Pecan Cake

INGREDIENTS

• 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

PREPARATION

1. 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.
2. 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.
3. 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.
4. 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.
5. Pour batter over pecan mixture in prepared pan and bake until a toothpick inserted into the center comes out clean, about 35-40 minutes.
6. 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!

Upside-Down Georgia Pecan Cake

Yield: 4-6

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

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Ingredients

• 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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Pour batter over pecan mixture in prepared pan and bake until a toothpick inserted into the center comes out clean, about 35-40 minutes.
6. 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!