Upside-Down Pecan Cake
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1 1⁄2 cups pecan halves
- 1⁄2 cup unsalted butter, plus
- 2 tablespoons unsalted butter, room temperature
- 1 cup sugar
- 1 tablespoon sugar
- 1 cup flour
- 3 eggs, room temperature
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 tablespoon grated orange zest
directions
- Preheat oven to 350°.
- 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.
- Beat remaining 1/2 cup butter and 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.
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RECIPE SUBMITTED BY
Vino Girl
United States
My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D
We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank).
I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!!
I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them.
Amber:
<img src="http://netnet.net/~mkburie/amber2.jpg">
........And a grown up Jake (one year old in January 2008) :) -
<img src="http://netnet.net/~mkburie/JAKE111307.JPG">
Charlotte (May 27, 1992-June 1, 2009):
<img src="http://netnet.net/~mkburie/Charlott.jpg">
Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009
<img src="http://netnet.net/~mkburie/ashley2.jpg">
Mike: September 26, 1994 - March 19, 2004<img src="http://netnet.net/~mkburie/mike1997-lr.JPG">....
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