Upside-Down Georgia Pecan Cake

by Sheryl

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

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.

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