Upside-Down Georgia Pecan Cake – Looking for a treat that truly captures the essence of the South? Search no further, than this Upside Down Georgia Pecan Cake. It promises to be a delight for your taste buds. This delectable creation combines toasted pecans, shredded coconut, and a touch of brown sugar all baked into a moist buttery cake. The end result? An indulgent dessert that is sinfully delicious and incredibly satisfying.
I can vividly recall the time I attempted to make this Upside Down Georgia Pecan Cake. It was one Sunday afternoon just perfect for some kitchen experimenting. The entire house was filled with the aroma of toasting pecans and caramelizing sugar creating an ambiance of warmth and comfort. When it was finally ready we eagerly took our bites. It instantly became a hit. My husband savored each mouthful with relish while my son’s delighted “mmm”s echoed throughout our home.
What makes this Upside-Down Georgia Pecan Cake a unique treat?
What sets this Upside Down Georgia Pecan Cake apart is its blend of textures and flavors. Every slice offers a crunch thanks to its gooey topping featuring pecans and coconut. Meanwhile, the cake itself remains light and fluffy beneath it all. Let’s not forget about the enticing combination of sugar and cinnamon that adds an extra layer of warmth, to this Southern delicacy setting it apart from your average cake.
What You Need To Make ThisPecan Cake?
Toasted pecans: For toasted pecans spread them out on a baking sheet. Bake them at 350°F for about 5 to 7 minutes until they become fragrant and take on a slightly darker shade. Toasting the pecans enhances their flavor. Gives them a crunch that beautifully complements the soft cake.
Shredded coconut: When it comes to shredded coconut using shredded coconut works best as it contains moisture and flavor. However, if you can’t find desiccated coconut will do the job as well. Just be cautious, with shredded coconut as it might make the topping too sweet for your liking.
Brown sugar: Brown sugar adds a caramel flavor that pairs wonderfully with the pecans and coconut. If you prefer a more intense flavor, opt, for brown sugar instead of light brown sugar.
Butter: In this recipe, we use both melted butter. Softened butter. The melted butter is used in the topping to help bind all the components while softened butter is incorporated into the cake batter to ensure a moist and tender cake.
Ground cinnamon: To add some warmth and spice notes to your creation ground cinnamon is included. Cinnamon perfectly complements the pecans and sweet coconut flavors. For taste always try to use ground spices.
All-purpose flour: For recipes all-purpose flour is the go-to choice. It provides protein to give the cake structure without making it tough.
Milk: To add moisture and richness, to the cake milk is essential. While whole milk offers the flavor you can opt for fat versions if you prefer.
Large eggs: Large eggs are a must for both the structure and moisture of the cake. Remember to bring them to room temperature before mixing for blending.
Baking powder: Baking powder is a leavening agent that helps the cake rise. Always ensure your baking powder is fresh to guarantee a rise.
Vanilla: When it comes to flavor pure vanilla extract reigns supreme. Despite its role, alongside other flavorful ingredients, it actually enhances all the other flavors in delightful ways.
Steps To Make Upside-Down Georgia Pecan Cake:
Step 1: First preheat your oven to 350°F. Take a non-stick round mold. Line it with aluminum foil making sure to leave some overhang. Give it a spray of stick cooking spray, for good measure.
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Step 2: Now let’s move on to the part. The topping! Spread out the chopped toasted pecans, brown sugar, and one cup of shredded coconut evenly across the pan. Sprinkle ground cinnamon and salt over then finish it off with a drizzle of vanilla extract and melted butter.
Step 3: Now let’s focus on making the cake batter. In a bowl combine softened butter and one cup of brown sugar. Beat them together until you achieve a mixture. Add the eggs one at a time along, with some vanilla extract making sure to mix everything
Step 4: Next sprinkle in the baking powder and salt. Mix it before adding half of the flour. Pour in the milk. Then add the remaining flour giving it a mix after each addition.
Step 5: Now it’s time to pour this creamy batter over the pecan mixture that’s patiently waiting in your pan. Slide it into the oven. Let it bake.
Bake the cake until a toothpick inserted into it comes out clean, which should take 35 to 40 minutes.
Step 6: After it is done use a knife to separate the cake from the sides of the pan. Allow it to rest and cool in the pan for 5 minutes before flipping it onto a serving platter. Let it cool for 15 minutes. Then you can start enjoying it!
Tip:
For a burst of flavor, you can enhance the taste by browning the butter before incorporating it into the recipe. Browning the butter adds a scent and a rich flavor that perfectly complements the pecans and brown sugar.
To achieve butter simply melt your butter, over heat while gently swirling it from time to time. Keep an eye on it as it transforms into a golden brown color and releases a nutty aroma. However, be cautious as it can quickly go from browned to burnt! Once ready allow it to cool slightly before adding it to your topping mixture or cake batter.
This additional step has the power to elevate your Upside Down Georgia Pecan Cake from good, to extraordinary!
Frequently Asked Questions:
Can I substitute the milk in the cake batter with a non-dairy alternative?
Yes, you have the option to substitute milk with dairy alternatives, like almond milk, oat milk or soy milk. Keep in mind that this substitution might slightly alter the flavor and texture of the cake. It should still turn out delicious!
How can I make sure my cake doesn’t stick to the pan?
To prevent your cake from sticking to the pan it is important to line the pan with foil and generously grease it with stick spray. After baking gently run a knife around the edges of the pan before flipping it over. Additionally, make sure you allow the cake to cool for 5 minutes before attempting to remove it from the pan. This cooling period helps firm up the cake. Reduces the chances of sticking.
Can I prepare the pecan topping ahead of time?
Absolutely! You can prepare your pecan topping ahead of time. Store it in an airtight container at room temperature. When you’re ready to bake simply spread it on top of your pan. Add the cake batter. This can be quite convenient if you’re planning on serving this cake for an occasion as it saves time.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Upside-Down Georgia Pecan Cake: A Sweet Southern Delight
Ingredients
Topping:
- 2 cups of pecans toasted and chopped
- 1 cup of coconut freshly shredded
- 2/3 cup of brown sugar
- 6 tablespoons of butter melted
- 2 teaspoons of ground cinnamon
- 2 teaspoons of vanilla extract
- 1/2 teaspoon of salt
Cake:
- 2 cups of all-purpose flour
- 1 cup of brown sugar packed
- 1 cup of milk
- 2/3 cup of butter softened
- 2 large eggs
- 1 tablespoon of baking powder
- 2 teaspoons of vanilla extract
- 1/4 teaspoon of salt
Instructions
- First off, get your oven fired up to 350°F. Grab a non-stick round mold and cover it with aluminum foil, leaving a bit of an overhang. Spray it down with a non-stick spray for good measure.
- Now, let's start with the fun part – the topping! Spread out your chopped toasted pecans, brown sugar, and one cup of shredded coconut across the pan. Sprinkle the ground cinnamon and salt all over, then finish off with a generous drizzle of vanilla extract and melted butter.
- Moving on to the cake batter. In a medium-sized bowl, take your softened butter and a cup of brown sugar, and beat them together until you have a creamy mixture. Add in your eggs, one at a time, with the vanilla, making sure to mix it well.
- Next up, sprinkle in the baking powder and salt. Mix it well before gradually adding in half the flour. Pour in the milk, and then add the remaining flour, giving it a good mix after each addition.
- Now, pour this creamy batter over the pecan mixture that's waiting in your pan, and pop it into the oven. Bake it until a toothpick inserted into the cake comes out clean - this should take about 35-40 minutes.
- Once done, run a knife along the sides of the pan to loosen the cake. Let it sit and cool in the pan for 5 minutes before performing the grand flip onto a serving platter. Let it cool for another 15 minutes, and then it's time to dig in!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
