A sweet treat that comes straight out of Georgia. This Upside-Down Georgia Pecan Cake is a deliciously rich and soft cake with a nutty flavor. It is a delightful nutty dessert that will melt your heart.
INGREDIENTS
For the topping
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2 cups toasted pecans, chopped
1 cup shredded coconut
2/3 cup brown sugar
6 tablespoons butter, melted
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1/2 teaspoon salt
For the cake
2 cups all-purpose flour
1 cup brown sugar, packed
1 cup milk
2/3 cup butter, softened
2 large eggs
1 tablespoon baking powder
2 teaspoons vanilla
1/4 teaspoon salt
How to make Upside-Down Georgia Pecan Cake
Step 1: Prepare the oven. Preheat it to 350 degrees F. Use an aluminum foil to line a 9 x 13-inch pan and make sure the foil is hanging a bit over the sides. Then, spray with a non-stick spray to grease the pan.
Step 2: Place the pecans, brown sugar, and a cup of coconut into the pan.
Step 3: Sprinkle over some cinnamon and salt, then, drizzle the top with vanilla extract and melted butter.
Step 4: Place 2/3 cup of butter and a cup of brown sugar in a medium bowl. Beat with an electric mixer on medium speed until creamy.
Step 5: Reduce the speed to low and continue mixing. Add in the eggs one at a time, then, the vanilla. Mix until incorporated.
Step 6: Mix in the baking powder and salt until combined. Place half cup of the flour, then, milk, and the remaining flour. Make sure to beat after each addition.
Step 7: Pour the batter into the prepared pan on top of the pecan mixture.
Step 8: Place inside the preheated oven and bake for 35 to 40 minutes. Once the toothpick inserted in the center comes out clean it is done.
Step 9: Remove from the oven. To loosen the cake, run a knife around the sides of the pan but don’t remove from cake yet. Let it cool for 5 minutes in the pan.
Step 10: After the cake is slightly cooled, invert the cake onto a cake platter and let it cool for 15 minutes more before serving.
Ingredients
- For the topping
- 2 cups toasted pecans, chopped
- 1 cup shredded coconut
- 2/3 cup brown sugar
- 6 tablespoons butter, melted
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- For the cake
- 2 cups all-purpose flour
- 1 cup brown sugar, packed
- 1 cup milk
- 2/3 cup butter, softened
- 2 large eggs
- 1 tablespoon baking powder
- 2 teaspoons vanilla
- 1/4 teaspoon salt
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Use an aluminum foil to line a 9 x 13-inch pan and make sure the foil is hanging a bit over the sides. Then, spray with a non-stick spray to grease the pan.
Step 2: Place the pecans, brown sugar, and a cup of coconut into the pan.
Step 3: Sprinkle over some cinnamon and salt, then, drizzle the top with vanilla extract and melted butter.
Step 4: Place 2/3 cup of butter and a cup of brown sugar in a medium bowl. Beat with an electric mixer on medium speed until creamy.
Step 5: Reduce the speed to low and continue mixing. Add in the eggs one at a time, then, the vanilla. Mix until incorporated.
Step 6: Mix in the baking powder and salt until combined. Place half cup of the flour, then, milk, and the remaining flour. Make sure to beat after each addition.
Step 7: Pour the batter into the prepared pan on top of the pecan mixture.
Step 8: Place inside the preheated oven and bake for 35 to 40 minutes. Once the toothpick inserted in the center comes out clean it is done.
Step 9: Remove from the oven. To loosen the cake, run a knife around the sides of the pan but don't remove from cake yet. Let it cool for 5 minutes in the pan.
Step 10: After the cake is slightly cooled, invert the cake onto a cake platter and let it cool for 15 minutes more before serving.
