PECAN PIE UPSIDE-DOWN CAKE
We love upside-down cakes, and this unbeatable combination of pecan pie and upside-down cake is no exception. Brown sugar, melted butter and pecan halves are mixed together and spread in a cake pan, which then gets topped with a sweet Bisquick™ batter, baked, and drizzled with a powdered sugar-milk glaze. The end result is a gooey pecan pie layer that sits atop a fluffy-yet dense-cake, instead of a pie crust. This dessert is a wonderful treat for fall (or all year-round for pecan pie lovers!) and tastes especially delightful when served with a side of from-scratch sweetened whipped cream. We love this cake as a sweet addition to any meal-either a post-dinner treat or even as a star of your next brunch party!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray; line with cooking parchment paper.
- In medium bowl, stir melted butter, brown sugar and water until well blended. Stir in pecans to coat evenly. Pour into pan, and spread pecans in an even layer; set aside.
- In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter evenly over pecan mixture in pan.
- Bake 29 to 34 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool pan on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Replace any pecans that may still be in pan on top of cake. Cool 15 minutes.
- In small bowl, mix powdered sugar and 2 teaspoons of the milk until well blended. If too thick to drizzle, add additional milk, 1/4 teaspoon at a time. Drizzle with fork over top. For 8 servings, cut into 8 wedges. Store loosely covered in refrigerator.
Nutrition Facts : Calories 430, Carbohydrate 52 g, Cholesterol 45 mg, Fat 4 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Slice, Sodium 300 mg, Sugar 36 g, TransFat 0 g
PECAN UPSIDE DOWN BUNDT CAKE RECIPE
Your guests will be blown away at how you created this impressive wonder, and you don't even have to share the little secret mentioned above.
Provided by 100krecipes
Categories Breakfast, Brunch, Dessert
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees
- Spray 10 inch bundt pan liberally with non-stick cooking spray, and set aside for later
PECAN UPSIDE-DOWN CAKE
Bake this delicious upside-down cake made using Betty Crocker™ Super Moist™ yellow cake mix - a wonderful nutty dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix brown sugar, melted butter and corn syrup. Add pecans, stirring to coat. Spread evenly in bottom of pan.
- In large bowl, beat cake mix, sour cream, water, oil, eggs and vanilla with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour batter over pecan mixture in pan.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 1 minute. Run knife around edges of pan to loosen cake. Place heatproof serving plate over pan; turn plate and pan over. Remove pan; spoon any topping in pan onto cake. Serve warm or at room temperature.
Nutrition Facts : Calories 560, Carbohydrate 57 g, Fat 6 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 410 mg
MAKEOVER PECAN UPSIDE-DOWN CAKE
This moist and tender pecan upside-down cake is packed with pecans and sweetness. Although still not a "light" dessert, it has nearly a third fewer calories and 43 percent less fat than the original! -Mae Johnson, De Ridder, Louisiana
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the butter, brown sugar, corn syrup and pecans. Spread evenly into a 13x9-in. baking pan coated with cooking spray. Set aside., In a large bowl, combine the remaining ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to prepared pan., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before inverting onto a serving platter. Serve warm or at room temperature.
Nutrition Facts : Calories 238 calories, Fat 12g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 236mg sodium, Carbohydrate 32g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
APPLE PECAN UPSIDE DOWN CAKE
A twist on Pineapple version. Edited directions since Bayhill's review and question about baking powder vs. baking soda! :)
Provided by Outta Here
Categories Dessert
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Peel, core and slice apples about 1/4 inch thick. Place in a mixture of water and lemon juice to prevent browning. Set aside.
- Preheat oven to 450°F.
- Toast pecans on ungreased baking sheet in oven until lightly browned, about 10 minutes. Check frequently to prevent burning.
- Reduce oven temperature to 325°F.
- Melt butter in small, heavy saucepan. Add brown sugar and cook, stirring, just until melted, 3 to 5 minutes. Watch closely because sugar burns easily.
- Pour butter-sugar mixture into 9 inch round nonstick cake pan and spread to coat bottom. Sprinkle chopped pecans on top butter-sugar mixture. Drain and pat dry apples and place in circles, slightly overlapping, over pecans.
- Sift flour, baking powder, cinnamon and salt into bowl. Using electric mixer, beat butter at medium speed until light and fluffy. Add sugar and continue beating until creamy, 3 to 5 minutes. Add egg and vanilla and continue beating until completely incorporated.
- Reduce speed to low, add flour mixture and milk, alternating, in 3 additions. Continue to mix only until dry ingredients are completely mixed in, stopping to scrape sides if necessary.
- Spoon batter over topping and spread carefully so batter is even.
- Bake 55 minutes, or until tester comes out clean. Cool in pan 10 to 15 minutes. Carefully run spatula around edge of pan and let stand another 10 to 15 minutes.
- Invert pan over large plate and let stand 3 minutes. Carefully remove pan.
- Serve warm with fresh whipped cream.
Nutrition Facts : Calories 426.4, Fat 18.1, SaturatedFat 9.8, Cholesterol 63, Sodium 313.3, Carbohydrate 65.4, Fiber 1.9, Sugar 50.4, Protein 3.4
THANKSGIVING PIECAKEN
Can't decide between cake or pie for dessert? Don't. This epic confection hits all the right flavor notes, textures and will undoubtedly be the most impressive dessert you ever make.
Provided by Zac Young
Categories Pie
Time 5h30m
Yield 1 8 inch cake, 8-12 serving(s)
Number Of Ingredients 23
Steps:
- Preheat the oven to 350.
- Spray a 8" cake pan with non stick spray and line with a round of parchment paper.
- Make the Apple Topping:.
- Peel, core and cut it into quarters. Slice each quarter into very thin (1/16") slices. Melt the butter in the microwave. In a bowl, toss the butter, brown sugar and apples together. Spread the apple mixture into a thin layer in the bottom of the prepared cake pan and bake in the oven for 10 minutes; The sugar and butter should be melted and the apples should start to soften. There may be a little liquid that has seeped out of the apples, that is fine.
- Let the pan cool while you make the cake.
- Make the Spice Cake:.
- Put the flour, baking powder, baking soda, salt, and spices in a medium bowl and whisk until blended together. In a large mixing bowl whisk the oil and sugar together, it's actually easier to do this by hand than with an electric mixer. If you really like the mixer, use it. Add both of the eggs and whisk until smooth, you don't have to spend a lot of time on this, just whisk it together. Add the buttermilk and vanilla and whisk until incorporated. Add the dry ingredients in two installments, whisking until blended.
- Carefully pour the batter over the apple layer. If you dump it on top, you run the risk of displacing the apples and ruining the pretty apple design! (it will still taste good).
- Return the pan to the oven and bake at 350 degrees for 20 to 30 minutes until the center of the cake is fully cooked. Once the cake has cooled for 20 minutes, flip it out of the cake pan and onto a cooling rack. Remove the parchment. Let cool fully while you make the frosting.
- Make the Cinnamon Buttercream Frosting:.
- Find a pot that will fit the bottom of the bowl of a KitchenAid, fill it with three inches of water and bring to a simmer. Place the egg whites and the sugar in the mixer bowl and place over the simmering pot of water. Stir the mixture until the sugar has dissolved and the mixture is warm, about 4 minutes.
- Place the bowl on the mixer fitted with the whisk attachment and beat on medium high until cool (about 8 to 10 minutes). Cut the butter into 1 inch cubes and gradually add to the mixer. Mix until the butter has incorporated and the frosting is light and fluffy (about 5 minutes). Add the salt, vanilla and cinnamon and whisk until combined.
- Assemble the PieCaken:.
- It is easier to assemble the PieCaken if the pies are chilled.
- With a small knife, cut the outer crust off the pies, leaving only the filling and the bottom crust. With a serrated knife, cut off what was the top of the cake, which is now on the bottom. Do this by cutting straight through the cake horizontally about a half inch up the side of the cake. Reserve the scraps for snacking.
- On an 8 inch cake board or serving plate, place the pecan pie. Spread a ½ inch layer of frosting over the top of the pie. Place the pumpkin pie on top and spread a ½ inch of frosting on top. Place the cake, apple side up, on top of the frosting. With a serrated knife, trim the sides of the cake to be flush with the pies.
- Eat the scraps.
- Using an offset spatula, spread a ½ inch layer of frosting around the cake, covering the sides. Using a piping bag with whatever tip you want, pipe a pretty border around the top of the cake. I like to leave the top of the cake unfrosted so you can see the apples.
- Refrigerate the PieCaken for at least an hour or tightly wrapped for up to 5 days.
- Let sit at room temperature for an hour before serving so the buttercream softens.
- Cut the PieCaken into 8 to 12 slices using a sharp knife dipped in hot water.
- Serve with whipped cream or ice cream!
UPSIDE-DOWN PECAN PIE
This confection is for the pecan-pie fan who prefers nuts and caramel to the traditional butterscotch filling. Serve it warm with a scoop of vanilla ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 10-inch pie
Number Of Ingredients 8
Steps:
- In a 10-inch cast-iron skillet over medium heat, combine butter, honey, and sugars. Bring to a boil; let boil for 4 minutes. Add pecans and heavy cream, and boil 3 minutes more. Remove from heat, and set aside. Let stand about 30 minutes to cool. Using a wooden spoon, gently mound pecans and caramel slightly in center of skillet, leaving a gap between pecans and edge of skillet.
- Preheat the oven to 425 degrees.with rack in the top third. On a clean, lightly floured work surface, roll out one disk of prepared chilled pastry to approximately a 7/8-inch-thick, 13-inch-diameter circle. Place the pastry over the skillet, carefully tucking the dough down against the edge of the skillet and around the edges of the mound of pecans. Trim the excess dough.
- Place two rimmed baking sheets, one on top of the other, underneath the skillet to catch any drips while the pie bakes and to provide insulation for the caramel. Place skillet in the oven, and bake pie until the dough is just turning golden brown, about 10 minutes. Reduce heat to 350 degrees, and continue baking until the pastry is cooked through and the caramel is bubbling up around the edges of the skillet, about 30 minutes more.
- Remove the pie from the oven, and let cool about 20 minutes. Carefully invert the pie onto a parchment-lined tray or baking sheet (the pie is easy to transfer to serving plate once it has been inverted). Be careful inverting pie; the caramel is very hot. If the pie does not release easily from skillet, heat the skillet over medium heat for about 30 seconds. Serve warm.
PEAR UPSIDE DOWN CAKE
Steps:
- Preheat the oven to 350 degrees F.
- Spread the almonds on a baking sheet and toast, shaking the pan occasionally, until lightly golden, 15 to 20 minutes. Set aside to cool. Turn the oven temperature down to 325 degrees F.
- Stir together the melted butter, brown sugar, cinnamon, ginger, allspice, cloves and corn syrup and evenly coat the bottom and sides of a 10 inch glass pie plate with the mixture. When the almonds are cool, arrange around the bottom rim of the pie plate, with a few in the center, pressing them into the brown sugar mixture. Arrange the pear halves like spokes of a wheel on top of the brown sugar mixture.
- In a mixing bowl, combine the pastry flour, granulated sugar, baking powder, baking soda and salt and thoroughly mix.
- In another bowl, whisk together the softened butter, sour cream, egg yolks and vanilla. Add to the dry ingredients and mix with an electric mixer at medium speed about 1 1/2 minutes, scraping down the sides of the bowl occasionally, until thick and smooth.
- Using a spatula, spread the batter evenly over the fruit, building up the outside edges so the cake will be level when baked. Bake 40 to 50 minutes, until golden brown and a tester inserted in the center comes out clean. Transfer to a rack and cool 3 to 5 minutes (no longer) and then invert onto a serving plate, repositioning the fruit as necessary.
UPSIDE-DOWN PUMPKIN PECAN PIE
This pie is a different twist on the normal pumpkin pie. It is served upside down with a homemade caramel sauce and vanilla-flavored whipped cream. Garnish with pecan halves. I never have any leftovers when I bring this places.
Provided by sableguy
Categories Fruits and Vegetables Vegetables Squash
Time 3h21m
Yield 20
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line bottoms and sides of two 9-inch pie pans with waxed paper. Spray with cooking spray.
- Combine pumpkin puree, white sugar, and evaporated milk in a large bowl. Add eggs, cinnamon, and salt; beat with an electric mixer until batter is smooth.
- Pour batter into prepared pans. Sprinkle yellow cake mix on top. Drizzle 1 cup melted butter over cake mix. Sprinkle pecans on top; press lightly into butter.
- Bake in the preheated oven until golden brown, 50 to 60 minutes. Remove pans from the oven and let pies cool, about 2 hours.
- Run a knife around the edges of the pans to loosen pies; invert onto serving plates. Peel off waxed paper. Place pies in the refrigerator.
- Melt 1 cup butter in a saucepan over low heat. Add brown sugar and 1 cup heavy cream; cook and stir until sugar is dissolved, 3 to 5 minutes. Simmer caramel sauce until smooth, about 3 minutes. Remove from heat.
- Beat 2 cups heavy cream in a chilled glass or metal bowl with an electric mixer until foamy. Add confectioners' sugar and vanilla gradually, beating until soft peaks form.
- Slice chilled pies into wedges. Drizzle caramel sauce over wedges; top with a dollop of whipped cream.
Nutrition Facts : Calories 615.9 calories, Carbohydrate 58.9 g, Cholesterol 128.6 mg, Fat 42 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 21.5 g, Sodium 500.6 mg, Sugar 45.6 g
UPSIDE-DOWN APPLE PECAN PIE
I combined two of my favorite recipes to come up with this sensational pie. It won the local apple pie contest a few years ago. I usually make two pies because we always end up wanting more. -Becky Berger, Deerfield, Illinois
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a food processor, combine the flour, sugar and salt; cover and pulse until blended. Add butter and shortening; pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball., Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 45 minutes or until easy to handle., Coat a 9-in. deep-dish pie plate with cooking spray. Line bottom and sides of plate with parchment; coat paper with cooking spray and set aside., In a small bowl, combine brown sugar and butter; stir in pecans. Arrange in the bottom of prepared pie plate with rounded sides of pecans facing down., On a lightly floured surface, roll out larger portion of dough to fit bottom and sides of pie plate. Transfer to plate; press the crust firmly against pecans and sides of pie plate. Trim edge., In a large bowl, combine the sugar, flour, butter and cinnamon. Add apples; toss to coat. Fill crust. Roll out remaining pastry to fit top of pie; place over filling. Trim and seal edges. Cut slits in pastry., Place a foil-lined baking sheet on a rack below the pie to catch any spills. Bake pie at 375° for 60-70 minutes or until golden brown. Carefully loosen the parchment around edge of pie; invert hot pie onto a serving plate. Remove paper. Cool for at least 15 minutes before serving.
Nutrition Facts : Calories 791 calories, Fat 44g fat (19g saturated fat), Cholesterol 68mg cholesterol, Sodium 483mg sodium, Carbohydrate 96g carbohydrate (53g sugars, Fiber 4g fiber), Protein 7g protein.
CARAMEL PECAN UPSIDE DOWN CAKE
Serve up this buttery caramel pecan upside down cake for a sweet breakfast treat or scrumptious dessert! This rustic cake is super easy to make and downright delicious.
Provided by Sarah| Broma Bakery
Categories dessert
Time 1h
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F and line a 9 inch round pan (springform works best, but any kind should work) with parchment paper on the bottom and thoroughly grease or butter the sides of the pan and the parchment paper.
- Spread the chopped pecan pralines out evenly on the bottom of the pan. Set aside.
- In a sauce pan over medium heat, combine the corn syrup, brown sugar and butter. Stir together until smooth. Allow the mixture to come to a boil. Let it boil for about 1 minute. Remove from the heat and pour the caramel over the pecans in your prepared pan.
- Next, make the cake. In a stand mixer fit with the whisk attachment, beat the butter and the sugar on medium high speed until light and fluffy and pale in color.
- Scrape down the bowl and add the vanilla extract and the eggs, one at a time, mixing on high speed until smooth and fluffy.
- In a separate bowl, mix together the flour, baking powder and salt.
- Alternate adding the dry ingredients and the buttermilk to the butter mixture, mixing until just combined and no streaks of flour remain.
- Pour the cake batter over the the pecans in your prepare pan and bake for 30 to 40 minutes or until a knife inserted into the middle of the cake comes out clean.
- Allow to cool completely before running a knife along the edge of the pan and carefully flipping over to release and serve upside down! Enjoy!
UPSIDE DOWN APPLE PECAN CAKE
Enjoy this moist cake that is topped with sweet and juicy apples and a nutty flavor from the chopped pecans.
Provided by Nicole Nared-Washington
Categories Dessert
Time 1h15m
Number Of Ingredients 14
Steps:
- In a medium bowl, combine the butter and sugar and blend well. Next, add the eggs, one at a time.
- Whisk together the cake flour, baking powder, apple pie spice, and salt in a separate large bowl. Slowly add the flour mixture to the wet mixture using a handheld or standing electric mixer while adding a little of the buttermilk a little at a time. Add the vanilla extract and mix. Set aside.
- In a small saucepan, melt the butter on medium heat. Add the brown sugar and stir until the sugar starts bubbling. Add Tony Chachere's Pecan Praline Glaze and stir. Once melted, pour the glaze into the cast iron pan, add the sliced apples, and sprinkle with the chopped pecans.
- Next, pour the cake batter on top of the sliced apples. Place in the oven on top of a baking sheet and bake for 35-40 minutes until a toothpick can be inserted and comes out clean and is golden brown. Once the cake has finished baking, allow cooling for about 10-15 minutes. Place a plate on the open side of the pan and flip upside down. Remove skillet and serve as desired. Best served with a scoop of vanilla ice cream.
CHOCOLATE PECAN PIE CAKE
This cake has a nice surprise in the center. It will definitely cover your cravings for chocolate cake and pecan pie! Adapted from "Making Life Delicious" blog. My photo's.
Provided by Diane Atherton
Categories Pies
Number Of Ingredients 21
Steps:
- 1. INGREDIENTS YOU WILL NEED.
- 2. Fully bake a pecan pie (or buy one already bake) preferably in a disposable pie tin (so you can take it out easily later). Let it cool to room temperature. NOTE: if you bake your own pecan pie, I would recommend that you put parchment paper on the bottom of the pan. The first time I made this cake, my pie stuck and I had to cut in to 4 pieces. That did not change the taste of the cake, it was still delish!!
- 3. Preheat your oven to 350F degrees. Grease your cake pan and line the bottom with a piece of parchment paper. NOTE: The first time I baked this cake, I used an aluminum mold and it worked fine. I have since purchased a 10 X 3-inch springform pan and I must say I prefer it over the aluminum mold.
- 4. In a small bowl, whisk together the cocoa, coffee and water. Add in the vanilla. Set aside.
- 5. In a medium bowl, sift together the flour, baking soda, and salt; set aside.
- 6. In a standing mixer with a paddle attachment, cream together the butter and sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Add the melted chocolate and mix until incorporated. Add the dry ingredients in thirds, alternating with the wet ingredients, beating well after each addition.
- 7. Spoon 1/3 of the batter evenly into the bottom of the cake pan. Take the pecan pie out of the tin (you may need to cut it out, so it might make sense to bake your pie in a disposable pie tin) and place it right side up on top of the batter. I thought that the pie might sink to the bottom either now or during baking, but like a ship, it sailed on top.
- 8. Cover the top and sides of the pie with the remaining batter. You may want to thwack the cake on the counter a couple of times to make sure there are no air pockets hiding between the pie and the side of the cake pan. Don't skip doing this to get the air bubbles out! Smooth the top.
- 9. Bake in a 350 F degree oven for 30-35 minutes or until a toothpick inserted at THE EDGE of the pan comes out with just a few crumbs. NOTE: You are testing the sides because the pie is in the center and that will alter your results. NOTE 2: Ovens vary and I baked my 1st cake an addtional 10 minutes. I've since made my 2nd cake and found additional minutes were required. Don't start testing until you've baked at least 30 minutes. NOTE 3: Don't let the photo turn you away, this will be the bottom of the cake.
- 10. Let the cake cool in the pan for 15 minutes the turn it out upside down onto a cooling rack to cool completely. When the cake is cool, it's time to make the ganache frosting.
- 11. MAKING THE GANACHE FROSTING: Place the chopped chocolate in a bowl.
- 12. Heat the cream to a simmer then pour over the chocolate.
- 13. Let it sit for 1 minute then gently stir until the all the chocolate is melted and the ganache is smooth. Let it sit at room temperature for 25-35 minutes stirring occasionally until it is frosting consistency. NOTE: It took about 45 to 55 minutes for this to come to a good frosting consistency.
- 14. Frost the top and sides of the upside-down cake and sprinkle with the chopped toasted pecans. NOTE: I placed waxed paper strips around cake before frosting for easy clean up.
- 15. NOTE: Make sure the cake and pie in center is completely cooled before frosting and cutting.
PECAN PIE CHIFFON CAKE
This cake is for all those pecan pie lovers who find pecan pie a little too rich or sweet. Chiffon cakes are similar to angel food but use whole eggs rather than whites and usually have some oil to enrich them.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Position a rack in the lower third of the oven and preheat to 325˚ F. Separate the eggs; put the whites in one large bowl and the yolks in another. Let stand at room temperature to warm up while you assemble all the other ingredients, about 30 minutes. (Be prepared to make the cake batter without stopping so the eggs don't deflate.)
- Add the cream of tartar to the egg whites and beat with a mixer on medium speed until thickened and starting to turn white, 1 to 2 minutes. Gradually beat in 1/2 cup granulated sugar, then increase the speed to medium high and beat until the egg whites are glossy, thick and hold stiff peaks but are not dry, about 5 more minutes. Set aside while making the rest of the batter (don't do this ahead of time or the egg whites will deflate).
- Add the remaining 1/2 cup granulated sugar to the egg yolks along with the brown sugar. Beat with the mixer (no need to wash the beaters) until smooth and lightened in color, about 2 minutes. Beat in the vegetable oil and vanilla until smooth and thick, then beat in the milk (the batter will be thin). Add the flour, ground pecans, baking powder and salt and beat on low speed until thoroughly combined.
- Add about one-third of the beaten egg whites to the batter and fold in with a rubber spatula until combined. Add the remaining egg whites and continue to fold until no white streaks remain. Pour into an ungreased 10-inch tube pan or angel food cake pan and run the spatula around the center of the batter to create a line where excess air can escape as the cake rises.
- Bake the cake until the top is golden and springs back when touched and a long skewer inserted into the center comes out clean, about 1 hour. Remove from the oven and immediately turn the cake upside down over the slim neck of a bottle (if your pan has feet, use those instead). Let cool completely. Use a thin spatula to loosen the cake around the sides and middle of the pan. Turn out onto a platter.
- Make the glaze: Melt the butter in a medium saucepan over medium heat. Add the pecans and cook, stirring, until lightly toasted, 2 to 3 minutes. Add the brown sugar, heavy cream, corn syrup and salt and carefully stir to combine. Continue to cook, stirring, until the sauce thickens slightly and starts to pull away from the sides of the pan when stirring, about 5 minutes. Set aside to cool and thicken, stirring occasionally, about 20 minutes.
- When the glaze has thickened but is still pourable, spoon it over the cake, letting it drip down the sides. As the glaze cools, use the spoon or spatula to spread some of the pecans that fell down onto the top and sides. Let stand, at least 30 minutes.
PEACH AND PECAN UPSIDE-DOWN CAKE
Provided by Cindy Mushet
Categories Cake Fruit Nut Dessert Bake High Fiber Backyard BBQ Peach Tree Nut Pecan Summer Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- Peach and Pecan Topping:
- Melt butter in medium saucepan over medium heat. Add brown sugar; whisk until sugar dissolves, about 1 minute. Pour mixture into 9-inch-diameter cake pan with 2-inch-high sides; spread evenly over bottom of pan (layer will be thin). Arrange pecan halves, side by side with round sides down, in circle around outer edge of pan bottom. Arrange peach wedges, slightly overlapping, inside circle of pecans, covering pan bottom. Set aside while making cake batter.
- Cake:
- Position rack in center of oven; preheat to 350°F. Combine first 6 ingredients in processor. Blend until nuts are finely ground. Using electric mixer, beat sugar and butter in large bowl until butter is pale in color, about 4 minutes. Whisk eggs and vanilla in small bowl until well blended. Add egg mixture to butter mixture, 1 tablespoon at a time, beating until well blended after each addition. Add flour mixture in 3 additions alternately with milk in 2 additions, beating just until blended after each addition. Drop batter by large spoonfuls atop pecans and peaches in pan; spread evenly and gently with offset spatula or rubber spatula.
- Bake cake until golden brown and tester inserted into center comes out clean, about 55 minutes. Transfer cake to rack; cool in pan 25 to 30 minutes (do not cool longer or peach layer may stick to pan). Run small knife around sides of cake to loosen. Place serving platter atop cake pan. Using oven mitts, firmly hold cake pan and platter together and invert cake onto platter. Let cake rest 1 minute, then very slowly lift off pan. If necessary, rearrange any peach wedges or pecans that may have become dislodged. Let cool to room temperature.
- Cut cake into wedges. Serve with vanilla ice cream or whipped cream.
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- Preheat oven to 350 degrees. Prepare your bundt pan by liberally spraying it with nonstick spray and set aside.
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Estimated Reading Time 6 mins
- Piecaken: Lemon Meringue, Cherry Pie, Chocolate Cake, and Strawberry Cake. What happens when you combine a cherry pie, the base of a lemon meringue pie, chocolate cake, and strawberry cake?
- Thanksgiving Piecaken: Pumpkin Pie, Pecan Pie, Apple Upside-Down Cake. Start with a store-bought or homemade pecan pie and pumpkin pie, and let the games begin.
- Apple Piecaken: Apple Crumble Inside Cheesecake. Inside a cheesecake, you say? The brown sugar in the pie crust takes it to a whole other level that you're going to absolutely keel over when you taste it.
- Cherpumple: Cherry Pie, Pumpkin Pie, Apple Pie. Cherry, pumpkin, and apple: this triple decker is no joke! There's something so delicious about these flavors together, and it almost makes you forget the fact that you're eating one of the wildest hybrid desserts ever.
- Chocolate Cherry Piecaken: Cherry Pie Inside Chocolate Cupcakes. Who would have thought, piecaken cupcakes! This is a much more attainable concept if the idea of pulling out the electric mixer and the parchment paper for multiple cake layers is intimidating.
- Raspberry Piecaken: Raspberry Pie in Flourless Dark Chocolate Cake. Everybody loves chocolate cake, especially a chocolate fudge cake! Add a little raspberry and heaven is just a step closer.
- Key Lime Piecaken: Key Lime in Vanilla Cake. Key limes are in season in the winter, making it the perfect time to whip up this piecaken that turns a pie crust into an incredibly moist addition to a piecaken.
- Vanilla Bean Peach Piecaken: Vanilla Cake with Peach Pie. Fresh peaches, vanilla, and imagination. This classic combination was made for any time of year, whether you use fresh or frozen peaches.
- Chocolate Pecan Piecaken: Chocolate Cake with Pecan Pie. This is the only piecaken that Texans should consider making this year. Take one of our favorite pies in Texas and bake it into a luscious chocolate cake for a show-stopping dessert everyone will love.
- Chocolate Peanut Butter Piecaken: Chocolate Peanut Butter Pie in a Rice Krispie Cake. Last but certainly not least, check out this chocolate peanut butter pie inside a rice krispie treat.
PECAN PIE UPSIDE-DOWN CAKE - I HEART EATING
From ihearteating.com
5/5 (3)Total Time 50 minsCategory DessertCalories 494 per serving
HOLIDAY UPSIDE-DOWN CAKE - MRFOOD.COM
From mrfood.com
Category CakesEstimated Reading Time 2 mins
- Preheat oven to 350 degrees F. Sprinkle brown sugar evenly over the bottom of two 8-inch round cake pans and pour butter evenly over sugar.
- In each pan, arrange apple slices in a single layer over sugar and arrange cranberries evenly around apple slices.
- In a large bowl, combine cake mix, water, oil, eggs, cinnamon, and cloves; beat until well combined.
- Evenly divide batter between the two pans and bake 30 to 33 minutes or until a toothpick inserted in center of each comes out clean. Let cakes cool 5 minutes.
PECAN PIE DUMP CAKE - MRFOOD.COM
From mrfood.com
5/5 (1)Estimated Reading Time 2 minsCategory Cakes
PECAN UPDSIDE DOWN BUNDT CAKE RECIPE - PRACTICALLY ...
From pinterest.com
5/5 (1)Total Time 50 minsServings 10
PECAN UPSIDE-DOWN CAKE - FIGANDOLIVEPLATTER.COM
From figandoliveplatter.com
5/5 (1)Category DessertServings 7
PECAN PRALINE PUMPKIN UPSIDE DOWN CAKE - K&R ADVENTURES
From kandradventures.com
Estimated Reading Time 3 mins
PECAN UPDSIDE DOWN BUNDT CAKE RECIPE - PRACTICALLY ...
From pinterest.ca
Servings 10Total Time 50 mins
PECAN UPSIDE DOWN MINI CAKES {GLUTEN-FREE} - OUR PALEO LIFE
From ourpaleolife.com
Servings 12Total Time 40 minsCategory DessertsCalories 234 per serving
PECAN UPSIDE DOWN CAKE — THE SKINNY FORK
From theskinnyfork.com
Servings 24Total Time 1 hr
BOURBON PECAN PIE UPSIDE-DOWN CAKE - HUSBANDS THAT COOK
From husbandsthatcook.com
Reviews 12Estimated Reading Time 6 mins
UPSIDE-DOWN APPLE PECAN PIE - THEFFEED FOOD
From food.theffeed.com
Estimated Reading Time 1 min
PECAN UPDSIDE DOWN BUNDT CAKE RECIPE - PRACTICALLY ...
From pinterest.ca
5/5 (1)Total Time 50 minsServings 10
UPSIDE DOWN PECAN PIE CREAM CHEESE POUND CAKE – SHUGGA ...
From shuggamamas.com
PECAN PIE UPSIDE-DOWN CAKE - FOOD RECIPES - #DELICIOUS # ...
From indofood.group
PECAN PIE CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PECAN UPSIDE DOWN BUNDT CAKE – EAT IT OR GO HUNGRY
From eatitorgohungry.com
UPSIDE DOWN PEAR PECAN CAKE - ALL INFORMATION ABOUT ...
From therecipes.info
APPLE PECAN UPSIDE-DOWN CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
THIS UPSIDE DOWN PECAN CAKE WILL BE YOUR NEW FAVORITE
From sweetandsavory.co
UPSIDE DOWN PECAN PIE CAKE RECIPE - YOUTUBE
From youtube.com
BUTTER PECAN UPSIDE-DOWN CAKE RECIPE - DIY JOY
From diyjoy.com
ALL RECIPES COCONUT CARAMEL PECAN PIE COOKING RECIPES FOOD ...
From rumble.com
APPLE-PECAN UPSIDE-DOWN CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
PEACH PECAN UPSIDE DOWN CAKE - ALL INFORMATION ABOUT ...
From therecipes.info
ALL RECIPES PECAN PRALINE UPSIDE DOWN CAKE COOKING RECIPES ...
From rumble.com
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