Caramel Pecan Upside-Down Cake
Ingredients:
Caramel Layer:
1/2 cup unsalted butter
1 cup brown sugar
1/4 cup heavy cream
1 cup pecan halves
Cake:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
Directions:
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Prepare the Caramel Layer:
2. In a saucepan, melt 1/2 cup of butter over medium heat. Stir in the brown sugar and heavy cream until smooth.
3. Pour the caramel mixture into the bottom of a 9-inch round cake pan.
4. Arrange the pecan halves evenly over the caramel mixture.
Make the Cake Batter:
5. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
6. In a large bowl, cream together 1/2 cup of softened butter and the granulated sugar until light and fluffy.
7. Beat in the eggs one at a time, then stir in the vanilla extract.
8. Gradually add the flour mixture to the creamed mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Assemble and Bake:
9. Pour the batter over the pecans and caramel in the pan, spreading it evenly.
10. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Invert:
11. Allow the cake to cool in the pan for 10 minutes.
12. Carefully invert the cake onto a serving plate. Let the caramel and pecans drizzle over the top.
Serve:
13. Serve warm or at room temperature. Enjoy your delicious Caramel Pecan Upside-Down Cake!
Nutritional Information:
Prep Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Calories: 520 kcal per serving
Servings: 8
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