Total time: 45 mins | Serves: 6-8
Upside-down Georgia Pecan Cake is an easy cake to whip up. Packed with pecans and coconut, the sticky-crunchy-sweetness combo of this cake is to die for!
INGREDIENTS
Topping:
6 tbsp butter, melted
2/3 c. brown sugar
2 tsp ground cinnamon
2 tsp vanilla extract
1/2 tsp salt
2 c. toasted pecans, chopped
1 c. shredded coconut
Cake:
2/3 c. butter, softened
2 large eggs
2 c. all-purpose flour
1 c. milk
1 tbsp baking powder
1 c. brown sugar, packed
1/4 tsp salt
2 tsp vanilla
How to make Upside-Down Georgia Pecan Cake
Step 1: Prepare the oven and preheat it to 350 degrees. Using aluminum foil, line a 9 x 13-inch pan, ensuring the foil slightly hangs over the sides. Then, coat with non-stick spray.
Step 2: In the pan, spread the pecans, brown sugar, and c of the coconut. On top, sprinkle with cinnamon and salt. Then, drizzle with the vanilla extract followed by the melted butter.
Step 3: Place 2/3 c of the butter and 1 c brown sugar in a medium bowl. Using an electric mixer, beat on medium speed until the mixture is creamy. While mixing on low, add the eggs, one at a time, then the vanilla until blended.
Step 4: Next, add the baking powder and salt. Mix on low until combined. Then, add half of the flour, milk, and the rest of the flour, beating well with every addition.
Step 5: Over the pecan mixture, pour the batter. Place in the preheated oven and bake for about 35 to 40 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Step 6: To loosen the cake, run a knife around the sides of the pan. In the pan, allow the cake to cool for about 5 minutes before transferring it onto a platter.
Step 7: Before serving, allow the cake to cool for another 15 minutes. Then, slice. Enjoy!
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