Upside-Down Georgia Pecan Cake

Category: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 35-40 minutes
Total Time: 55-60 minutes
Servings: 12 servings

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 the oven to 350°F (175°C) and line a 9×13-inch pan with aluminum foil, leaving some overhang on the sides. Grease the foil with non-stick spray.
2. Spread the chopped pecans, brown sugar, and 1 cup of shredded coconut evenly in the pan. Sprinkle with cinnamon and salt, then drizzle with vanilla extract and melted butter.
3. In a medium bowl, beat together the softened butter and 1 cup brown sugar on medium speed with an electric mixer until creamy. Add the eggs one at a time, followed by the vanilla, mixing until well combined.
4. Mix in the baking powder and salt on low speed until incorporated. Add half of the flour, followed by the milk, and then the remaining flour, mixing well after each addition.
5. Pour the batter over the pecan mixture in the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. Run a knife around the sides of the pan to loosen the cake, then let it cool in the pan for 5 minutes. Invert the cake onto a platter, using the foil overhang as needed. Let it cool for 15 minutes before serving. Enjoy!