Welcome to the next installment of baking recipes with pecans! I’m not even half way through my bags of pecans that was given to me by my mother. Sometimes I think about baking and selling pecan pies (one thing I will claim to master), but my performance anxiety kicks in and the pecans sit patiently in my cupboard waiting for a chance to be showcased in a recipe. Other days I’m in an experimental mood, searching for new ways to bake with pecans. This week I was feeling experimental and searched the web for inspiration. It only took me a few minutes before I found a recipe for a pecan upside down cake. How clever! I know about pineapple (the classic), pear, apple and even rhubarb, but pecan? Never.
Luckily this recipe allowed me to do two things. Use up my vast amount of pecans and bake with my cast iron skillet! The recipe called for a 10-ich, but I used a 9 inch and hoped for the best. I can definitely see the benefits of baking with a 10-inch, but the 9-in turned out pretty well. You’ll just need to bake the cake a little longer. The cake itself was a cross between a sticky bun and a pecan pie. Another way to describe it would be delicious! I only wish I had some ice cream to put on top.
Pecan Upside Down Cake
for the topping
- 1 cup finely chopped pecans
- ½ cup butter , cut into small pieces
- ½ cup firmly packed dark brown sugar
- ¼ cup dark corn syrup
- ¼ teaspoon salt
- for the cake
- 1 2/3 cups all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon baking soda
- ¾ cup whole buttermilk
- 6 tablespoons butter , melted
- 1 teaspoon vanilla extract
- 2 large eggs
make the topping
Spray a 10-inch cast-iron skillet with nonstick cooking spray. Add pecans, butter, brown sugar, corn syrup, and salt. Cook over medium heat until butter melts and sugar is dissolved, stirring occasionally. Remove from heat.
make the cake
Preheat oven to 350°F. In a medium bowl, whisk together flour, sugar, baking powder, salt, and baking soda. In another medium bowl, whisk together buttermilk,
Adapted from the taste of the south magazine