Upside down cakes appear to be a little easier than an intricate sheet cake to produce. You don’t have to deal with frosting. No stacked layers. You simply sprinkle the top down in the bottom of the pan before pouring over the batter. And in this case, the topping is sliced pecans, sweet coconut, a touch of cinnamon and vanilla and butter and brown sugar then melts as it bakes together. When it comes out of the oven and you invert the cake, all that goodness is oozing down into and over the cake, and those crunchy, now-candied pecans rise from the top, just begging you to dig in.
Ingredients:
For the topping:
2 cups toasted pecans, chopped
1 cup shredded coconut
2/3 cup brown sugar
6 tbsp butter, melted
2 tsp ground cinnamon
2 tsp vanilla extract
1/2 tsp 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 tbsp baking powder
2 tsp vanilla
1/4 tsp salt
Directions:
1. Preheat oven at about 350 ° F and line a 9-inch aluminum foil pan, ensure that it hangs slightly over the sides, then graze with non-stick spray.
2. In the pan spread pecans, brown sugar, and 1 cup of coconut. Sprinkle with salt and cinnamon, and sprinkle with vanilla extract and melted butter.
3. Take 2/3 of the cup of butter in a medium bowl with 1 cup of brown sugar and electric blender until creamy at medium speeds. Continue mixing at low, add eggs one at a time, then vanilla, mixing until thoroughly mixed.
4. Add salt and baking powder, stirring to low until incorporated. Add 1/2 of the flour, then milk, remaining flour, and mix well after each addition.
5. In a prepared saucepan, add batter over pecan mix, and bake until clean about 35–40 minutes is the toothpick inserted into the center.
6. Run a knife for 5 minutes around the sides of the saucepan, and cool the cake. Turn the cake into a bowl, using foil overhang if necessary. Let cool before serving for 15 minutes.
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