Georgia Pecan Cake
Bring a taste of the South into your kitchen with this Upside-Down Georgia Pecan Cake. Rich, moist, and loaded with toasted pecans and shredded coconut, this cake is the epitome of comfort food.
Ingredients
Topping:
- - 240g 2 cups pecans, toasted and chopped
- - 85g 1 cup coconut, freshly shredded
- - 133g 2/3 cup brown sugar
- - 90g 6 tablespoons butter, melted
- - 2 teaspoons ground cinnamon
- - 2 teaspoons vanilla extract
- - 1/2 teaspoon salt
Cake:
- - 240g 2 cups all-purpose flour
- - 200g 1 cup brown sugar, packed
- - 240ml 1 cup milk
- - 150g 2/3 cup butter, softened
- - 2 large eggs
- - 15g 1 tablespoon baking powder
- - 2 teaspoons vanilla extract
- - 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F. Line a non-stick round mold with foil and spray with non-stick spray.
- Spread pecans, brown sugar, coconut, cinnamon, salt, vanilla extract, and melted butter for topping in the pan.
- Beat softened butter and brown sugar until creamy. Add eggs, vanilla, baking powder, and salt, then half the flour, milk, and remaining flour, mixing well after each.
- Pour batter over pecan mixture, bake for 35-40 minutes until a toothpick comes out clean.
- Cool in pan for 5 minutes, then flip onto a platter. Cool 15 more minutes, and enjoy!
Notes
To make a gluten-free version, replace regular all-purpose flour with a gluten-free blend like Bob's Red Mill or King Arthur. Ensure all other ingredients, including baking powder and vanilla extract, are gluten-free.
