Indulge in the Rich Flavors of Upside-Down Georgia Pecan Cake
Looking for a delicious dessert that's easy to make and bursting with rich, nutty flavor? Look no further than this Upside-Down Georgia Pecan Cake! This mouthwatering treat is made with toasted pecans, shredded coconut, and a hint of cinnamon, all nestled in a moist, buttery cake that's sure to satisfy your sweet tooth
Ingredients
Topping:
- 350 g toasted pecans chopped
- 85 g shredded coconut
- 140 g brown sugar
- 85 g butter melted
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
Cake:
- 250 g all-purpose flour
- 200 g brown sugar packed
- 240 ml milk
- 150 g butter softened
- 2 large eggs
- 1 tablespoon baking powder
- 2 teaspoons vanilla
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a 9x13-inch (23x33 cm) pan with aluminum foil, leaving some overhang on the sides for easy removal. Grease the foil with non-stick spray.
- Spread the chopped pecans, shredded coconut, and brown sugar in the prepared pan.
- Sprinkle with cinnamon and salt, and drizzle with vanilla extract and melted butter.
- In a medium bowl, beat together the softened butter and brown sugar until creamy. Add eggs one at a time, followed by vanilla, mixing until thoroughly combined.
- Add baking powder and salt, mixing until incorporated. Add half of the flour, followed by milk, and then the remaining flour, mixing well after each addition.
- Pour the batter over the pecan mixture in the pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 5 minutes, then use a knife to loosen the sides. Invert the cake onto a platter using the foil overhang and let cool for 15 minutes before serving.