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
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
PEAR-PECAN UPSIDE-DOWN CAKE
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Butter the inside of a 5-quart round slow cooker, then line it completely with a large sheet of foil and butter the foil. Turn the cooker on low. Sprinkle the cut-up butter and the brown sugar over the foil in the cooker. Add the pears, arranging them in a circle, cut-side down.
- Mix the flour, pecans, cornmeal, baking powder, cinnamon, nutmeg and salt in a large bowl. In the large bowl of a mixer, beat the softened butter and granulated sugar on low speed until just blended. Increase the speed to high and beat until light and fluffy, scraping the sides of the bowl as needed, about 5 minutes. Beat in the eggs, one at a time.
- With the mixer on low speed, beat the dry ingredients into the butter mixture in two batches, alternating with the milk and beginning and ending with the dry ingredients. Mix on medium speed just until the batter is smooth. Spread over the pears in the slow cooker. Drape paper towels over the top of the slow cooker (not touching the cake) to prevent condensation from dripping onto the cake. Cover and cook on low until the cake sets and the sides brown, about 3 hours. Turn off the cooker and let the cake rest about 20 minutes.
- Lift the cake by the foil and place on a rack to cool. Carefully invert onto a platter and peel off the foil. Serve with whipped cream, if desired.
MAPLE-PEAR UPSIDE DOWN CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350˚. Butter the bottom and side of a 9-inch round cake pan. Toss the pear wedges with 1 tablespoon lemon juice in a large bowl; set aside. Bring 3/4 cup granulated sugar, the water and remaining 1 teaspoon lemon juice to a simmer in a medium skillet over medium heat, stirring occasionally. Simmer, without stirring, until amber, 6 to 7 minutes. Remove from the heat and stir in 2 tablespoons butter. Pour the caramel into the prepared pan, tilting to coat the bottom. Let cool, then top with the pears in a circular pattern.
- Whisk the flour, baking powder, baking soda, salt and cardamom in a medium bowl. Combine the milk, sour cream and maple extract in a large liquid measuring cup and stir until smooth. Beat the remaining 1 stick butter, 1/2 cup granulated sugar and the maple sugar in a large bowl with a mixer on medium-high speed, scraping down the bowl occasionally, until light and fluffy, 3 to 5 minutes. Beat in the eggs one at a time.
- Reduce the mixer speed to medium and beat until thickened, about 1 minute. Reduce the mixer speed to low and add the flour mixture in three batches, alternating with the milk mixture in two batches. The batter may look slightly curdled; keep beating and it will smooth out.
- Pour the batter into the pan over the pears and smooth the top. Bake until the top of the cake is a deep golden brown and a toothpick inserted into the center comes out clean, 55 to 65 minutes. Transfer to a rack and let cool 20 minutes in the pan. Run a thin knife around the edge of the cake to loosen, then invert onto a serving plate and let cool completely.
CHOCOLATE-PECAN UPSIDE-DOWN CAKE
The gooey topping is poured into the bundt pan first, and creates a yummy topping for this upside down cake. Plus it is chocolate!
Provided by breezermom
Categories Dessert
Time 1h25m
Yield 1 10-inch cake
Number Of Ingredients 14
Steps:
- Combine the corn syrup, 1/4 cup butter, brown sugar, and whipping cream in a small saucepan. Cook over low heat, stirring constantly, just until mixture comes to a simmer (do not boil). Remove from heat; stir in pecans (mixture will be thin). Pour into a heavily buttered Bundt pan. Set aside.
- Place chocolate in the top of a double boiler; bring water to a boil. Reduce heat to low; cook until the chocolate melts, stirring occasionally. Set aside.
- Beat the remainging 1/4 cup plus 2 tbsp butter at medium speed of an electric mixer about 2 minutes or until soft and creamy. Gradually add 1 1/2 cups sugar, beating at medium speed for 5 to 7 minutes. Add the reserved melted chocolate, egg yolks, and vanilla, beating well.
- Combine flour, baking powder, and salt; add to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Mix at low speed just until blended after each addition.
- Beat egg whites in a small bowl at high speed until stiff peaks form. Gently fold beaten egg white into the batter. Spoon batter over the pecan mixture in the pan.
- Bake at 350 degrees for 45 minutes or until a wooden pick inserted in the center comes out clean. Loosen cake from the sides of the pan, using a narrow metal spatula. Immediately invert cake onto a serving plate. Serve warm with whipped cream.
Nutrition Facts : Calories 5398.2, Fat 258.4, SaturatedFat 115.2, Cholesterol 782.7, Sodium 2431.5, Carbohydrate 772.3, Fiber 28.7, Sugar 420.8, Protein 63.4
PEACH PECAN UPSIDE-DOWN CAKE
I happen to be a big fan of upside-down cakes, but an even bigger fan of peaches!! This cake is quite awesome for fellow peach-lovers. You can serve this warm or at room temperature with vanilla ice cream.
Provided by JackieOhNo
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Butter 10-inch round cake pan.
- Make topping: Place pecans in small baking pan and toast in oven until fragrant, about 10 minutes. Let cool.
- Melt butter in small saucepan over medium-high heat. Stir in brown sugar, corn syrup, and bourbon. Heat to boiling and boil, stirring constantly, until thickened to consistency of syrup, about 5 minutes. Pour into prepared pan. Cut peaches into 1/2-inch-thick slices and arrange in concentric circles on syrup. Arrange pecans decoratively between peaches.
- Make cake batter: Sift flour, cornstarch, baking powder, and salt together into mixing bowl.
- Beat eggs and sugar together in mixer bowl on medium-high speed until thick and doubled in volume.
- Mix vanilla and melted butter in small bowl. Stir large spoonful of egg mixture into butter mixture, then gently fold back into egg mixture. Using rubber spatula, gently fold in flour mixture 1/4 cup at a time. Pour batter evenly over peaches.
- Bake until cake is golden and center springs back when lightly pressed, 30-35 minutes. Immediately run table knife around edge of cake and invert onto serving plate. Serve.
APPLE PECAN RAISIN UPSIDE DOWN CAKE
After baking, turn this delicious cake upside down onto a serving platter. The apple nut topping and sauce will fall onto the top of the cake. Serve warm with whipped cream.
Provided by Marie
Categories Dessert
Time 1h15m
Yield 1 10" cake
Number Of Ingredients 13
Steps:
- Mix together in a heavy skillet the first five ingredients (apples thru pecans).
- Simmer for 10 minutes and cool.
- Mix together remaining ingredients and beat until well blended.
- Pour batter over apple mixture and bake at 350° for 50 minutes.
- Turn cake upside down onto plate immediately.
- Leave for a few minutes so all the apples and sauce will fall onto the cake.
BOURBON SPIKED PEACH PECAN UPSIDE-DOWN CAKE
A dense pecan cake has slices of fresh bourbon-pecan peaches on top.
Provided by Food Network Kitchen
Time 2h30m
Yield 8-10
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- For the caramel and fruit: Stir the sugar and 1 1/2 tablespoons water together in a 10-inch ovenproof skillet to make a mixture like wet sand. Cook over medium-high heat until melted and light amber, about 5 minutes. Stir in the salt if making a salted caramel. Arrange the peaches, cut-side down, on top. Drizzle the bourbon over the fruit.
- For the batter: Whisk together the flour, pecans, baking powder, baking soda and salt in a medium bowl.
- Beat together the sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating after each addition, then beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk, stirring until just incorporated.
- Pour the batter over the fruit and spread evenly. Bake until golden brown all over and a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Let rest for 15 minutes and then invert onto a platter. Cool to room temperature before serving. Serve with scoops of vanilla ice cream if using.
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.
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
UPSIDE-DOWN PECAN CAKE
If you like, once you have zested the orange for the batter, you could cut the fruit into sections to serve alongside the moist and crunchy cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Spread pecans in a single layer on a baking sheet; toast until crisp, about 7 minutes. Let cool, then coarsely chop 1/2 cup pecans. Set remaining aside.
- Place 2 tablespoons butter in a 9-inch round cake pan; heat in the oven until melted, about 3 minutes. Remove from oven; sprinkle 1 tablespoon sugar over butter. Scatter chopped nuts over sugar; set aside.
- In a food processor, process reserved pecans and flour until nuts are very finely ground. Set aside. With an electric mixer, beat remaining 1/2 cup butter and remaining cup sugar until light and fluffy. Beat in eggs, one at a time, until combined.
- In a small bowl, combine flour mixture, baking powder, and salt; fold into egg mixture. Stir in zest. Pour into prepared pan, smoothing top.
- Bake until a toothpick inserted in center comes out with a few moist crumbs, 35 to 40 minutes. Cool 10 minutes in pan; invert onto a rack to cool completely, bottom side up so the butter-pecan layer is on top.
PECAN UPSIDE DOWN CAKE
This cake is basically a cross between coffee cake and sticky buns, and it is good any time of day.
Provided by Corinne Fay
Number Of Ingredients 14
Steps:
- Preheat the oven to 325°F. Line the bottom of a 9-inch round cake pan with a circle of parchment. To make the topping, whisk the butter, brown sugar, corn syrup, and salt in a small saucepan and bring to a boil. Pour the melted butter and sugar mixture into the parchment-lined pan. Then you can either spread the pecans over the bottom or arrange them in an appealing pattern, depending on your patience. Put the pan with the sugar and pecans in the freezer for ten minutes while you mix the cake batter.
- In a small mixing bowl, combine the dry ingredients: flour, baking powder, salt, and baking soda. In a bigger bowl, mix together the yogurt, sugar, melted butter, eggs, and vanilla. Pour the dry ingredients into the yogurt mix and stir until you have a consistent batter. It should be very thick.
- When the pecans and topping in the cake pan have set, gently spread the batter over the topping.
- Bake about 45 minutes, until the cake is completely set and browned on top. The pecans and sugar can bubble up quite a bit, so I recommend baking this on a baking sheet so you don't have to do an oven-cleaning afterwards.
- Let the cake cool for ten minutes, loosen sides with a butter knife, and then invert onto a plate or a cooling rack with some parchment underneath to catch drips. Slowly lift off parchment from top of cake and continue to cool before enjoying.
APRICOT-PECAN UPSIDE-DOWN CAKE
Categories Cake Fruit Dessert Bake Apricot Cherry Pecan Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 17
Steps:
- Make topping
- Preheat oven to 350°F. Melt butter in heavy small saucepan over medium-low heat. Add brown sugar and stir until mixture begins to bubble, about 2 minutes. Pour into 9-inch-diameter cake pan with 2-inch-high sides. Spread mixture over bottom of pan. Sprinkle nuts over. Place each cherry half, cut side down, into pitted center of each apricot half. Arrange apricot halves, cherry side down, in concentric circles in pan.
- Make cake
- Whisk flour, baking powder, nutmeg and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until light and creamy. Gradually beat in sugar. Beat in eggs 1 at a time. Mix in vanilla. Beat in dry ingredients alternately with milk in 3 additions.
- Spoon batter over apricots. Bake cake until top is golden and tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer pan to rack. Run knife around pan sides. Cool cake on rack 10 minutes. Place plate over pan; invert cake onto plate. Gently lift off pan.
- Set cake pan over low heat and whisk any sugar mixture remaining in pan until syrupy, about 30 seconds. Pour syrup over cake. Serve warm with whipped cream
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.
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!
CINNAMON SPICED APRICOT PECAN UPSIDE-DOWN CAKE
Apricots drenched in caramel and ground pecans and cinnamon in the batter make this cake the sophisticated cousin of the classic pineapple upside-down cake.
Provided by Food Network Kitchen
Time 2h30m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Stir together the sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet until a mixture that looks like wet sand. Cook over medium-high heat, stirring occasionally, until melted and light amber, about 5 minutes. Stir in the salt if making a salted caramel. Arrange the apricots, cut-side down, on top.
- Whisk the flour, pecans, baking powder, cinnamon, baking soda and salt together in a medium bowl.
- Beat together the sugar and butter with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating after each addition, then beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk, beating until just incorporated.
- Pour the batter over the fruit and spread evenly. Bake until golden brown all over and a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes. Let stand 15 minutes and then invert onto a platter. Cool to room temperature before serving.
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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UPSIDE-DOWN PECAN AND BUTTERSCOTCH CARAMEL CAKE - RICARDO
From ricardocuisine.com
5/5 (26)Category DessertsServings 10Total Time 1 hr 25 mins
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter and line the bottom of two 20-cm (8-inch) square baking dishes with parchment paper letting it hang over 2 opposite sides. Place on baking sheet.
- In a saucepan, bring the sugar, scotch, water and syrup to a boil. Cook without stirring until the mixture turns golden brown. Remove from the heat and gradually add the cream and butter. Bring back to a boil, stirring until the mixture is smooth. Divide the caramel among the baking dishes. Sprinkle with the pecans. Set aside.
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PEAR AND PECAN UPSIDE-DOWN CAKE RECIPE -SUNSET MAGAZINE
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3/5 (9)Total Time 2 hrsServings 8Calories 602 per serving
- Preheat oven to 350°. Generously butter a 9-in. cake pan and arrange pear slices in a pattern on the bottom of pan. Set aside.
- Bring 1 cup granulated sugar and 1/2 cup water to a boil in a 10-in. frying pan (not nonstick) over medium-high heat. Lower heat to maintain a steady simmer and cook, undisturbed, until mixture starts to brown (swirl pan to help mixture brown evenly). When mixture turns a medium amber color, add 1/2 cup pecans and cook until fragrant but not burning, about 30 seconds. Remove from heat and slowly stir in bourbon and 1/2 tsp. salt. Pour over pears in buttered pan.
- Put 3/4 cup butter, the brown sugar, and remaining 1/4 cup granulated sugar in a large bowl. Beat until smooth and a bit fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Beat in vanilla, baking powder, baking soda, and remaining 1/2 tsp. salt. Add half of the flour and beat until combined. Then beat in half of the yogurt. Repeat with remaining flour and yogurt. Stir remaining 1/2 cup pecans into batter (it will be thick).
- Drop spoonfuls of batter over pears and sauce and spread evenly. Bake cake until golden and a toothpick inserted in the center comes out clean, about 45 minutes. Let cool on a rack 15 minutes. Run a knife between cake and pan sides and invert cake onto a plate or serving platter. Serve warm or at room temperature.
BANANA-PECAN UPSIDE-DOWN CAKE RECIPE - FOOD.COM
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4/5 (1)Category DessertAuthor TastetesterCalories 738 per serving
- Pre-heat an oven to 175 degrees and spray a 9 inch cake tin with non-stick spray (or grease with butter).
- For the topping, melt the butter over a medium heat with the sugar until the sugar dissolves and it begins to form a smooth caramel. Pour over the base of the cake tin and sprinkle the crushed pecans over this. Place the sliced bananas on the caramel-nut mixture, pour honey over this and then sprinkle with cinnamon and set aside for later.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Add the vanilla and almond extract, 2 egg yolks and beat well.
SOUTHERN UPSIDE-DOWN PECAN CAKE - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
Ratings 32Total Time 40 minsServings 25Calories 300 per serving
- Preheat oven to 350°F (177°C). line a 12x17-inch jelly roll pan with aluminum foil, making sure it hangs over the sides a bit, then grease with non-stick spray.
- Mix the pecans, brown sugar and 3/4 cup of the coconut in a small bowl. Sprinkle with cinnamon and salt and stir. Spread the pecan mixture in the lined pan and drizzle with vanilla extract and melted butter.
- Whisk the flour, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer, beat the softened butter on high speed until smooth and creamy - about 1 minute. Add the sugars and beat on high speed for 3 full minutes until creamed together fairly well. Add 1 egg at a time, beating well after each addition until both are mixed in. Beat in the vanilla extract and sour cream. Scrape down the sides and up the bottom of the bowl as needed.
- With the mixer running on low speed, add the dry ingredients to the wet ingredients alternating with the milk. Mix each addition just until incorporated. Make sure not overmix the batter.
PECAN UPSIDE-DOWN CAKE - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
Reviews 6Servings 6Cuisine AmericanCategory Cake, Dessert
- Melt butter in oven in a 9 inch round cake pan. Stir brown sugar into melted butter in pan. Arrange pecans over butter and brown sugar. Whisk together the baking mix and white sugar in a mixing bowl. Add buttermilk, egg and vanilla extract. Stir well with a spoon. Spread over the pecans.
- Bake in a preheated 350 degree oven for 35 to 40 minutes or until center tests done when stuck with a fork or toothpick. Remove from oven and let sit for 10 minutes to cool before taking out of pan. Makes 1 nine inch round cake.
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