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@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
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@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
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  • https://www.facebook.com/12Tomatoes
  • https://twitter.com/12tomatoes
  • https://pinterest.com/12tomatoes
@typeRecipe
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@idhttps://12tomatoes.com/upside-down-georgia-cake/#recipe
headline
nameUpside-Down Pecan Cake
descriptionIt's basically irresistible!
urlhttps://12tomatoes.com/upside-down-georgia-cake
inLanguageen-US
isPartOfObject (type: stdClass)
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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
Preparation
  1. Preheat oven to 350°F and line a 9x13-inch pan with aluminum foil, making sure it hangs over the sides a bit, then grease with non-stick spray.
  2. Spread pecans, brown sugar and 1 cup of the coconut in the pan. Sprinkle with cinnamon and salt, and drizzle with vanilla extract and melted butter.
  3. In a medium bowl, beat together the 2/3 cup butter and 1 cup brown sugar on medium speed with an electric mixer until creamy. Continue mixing on low, and add eggs one at a time, followed by vanilla, mixing until thoroughly combined.
  4. Add baking powder and salt, mixing on low until incorporated. Add 1/2 of the flour, followed by milk, and then remaining flour, mixing well after each addition.
  5. Pour batter over pecan mixture in prepared pan and bake until a toothpick inserted into the center comes out clean, about 35-40 minutes.
  6. Run a knife around the sides of the pan to loosen and let cake cool in pan for 5 minutes. Invert cake onto a platter, using foil overhang as needed. Let cool 15 minutes before serving. Enjoy!
It's basically irresistible!
Course:

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Upside-Down Pecan Cake

Upside-Down Pecan Cake

4.6 from 106 votes
Servings: Serves 6-8
Author: Kristy Norrell
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

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

Preparation

  1. Preheat oven to 350°F and line a 9x13-inch pan with aluminum foil, making sure it hangs over the sides a bit, then grease with non-stick spray.
  2. Spread pecans, brown sugar and 1 cup of the coconut in the pan. Sprinkle with cinnamon and salt, and drizzle with vanilla extract and melted butter.
  3. In a medium bowl, beat together the 2/3 cup butter and 1 cup brown sugar on medium speed with an electric mixer until creamy. Continue mixing on low, and add eggs one at a time, followed by vanilla, mixing until thoroughly combined.
  4. Add baking powder and salt, mixing on low until incorporated. Add 1/2 of the flour, followed by milk, and then remaining flour, mixing well after each addition.
  5. Pour batter over pecan mixture in prepared pan and bake until a toothpick inserted into the center comes out clean, about 35-40 minutes.
  6. Run a knife around the sides of the pan to loosen and let cake cool in pan for 5 minutes. Invert cake onto a platter, using foil overhang as needed. Let cool 15 minutes before serving. Enjoy!