Christy Jordan's Pecan Upside-Down Cake
Do you find pecan pie too rich for your taste? Pecan Upside-Down Cake distills the pie ingredients into a topping for this cake which is made in a 9 or 10-inch cast iron skillet.
If you take the trouble to make the Bourbon Whipped Cream (recipe below), you'll find it divine.
- Position a rack in the center of the oven, and preheat oven to 350°F.
- For topping: Spray a 10-inch cast-iron skillet with nonstick cooking spray. Add pecans, butter, brown sugar, corn syrup, and salt. Cook over medium heat until butter melts and sugar is dissolved, stirring occasionally. Remove from heat.
- For cake: In a medium bowl, whisk together flour, sugar, baking powder, salt, and baking soda. In another medium bowl, whisk together buttermilk, melted butter, vanilla, and eggs. Add to flour mixture, stirring until smooth. Gently spoon batter over pecan mixture in skillet. (Do not stir.)
- Bake until a toothpick or cake tester inserted into the center comes out clean, approximately 20 to 25 minutes, depending on your oven. Let the cake cool in the pan on a rack for 10 minutes, then run a knife around the edge to loosen it. Place a flat serving plate over cake; carefully invert cake onto plate. Spoon any remaining pecan mixture in skillet over cake. Serve with Serve warm or at room temperature with Bourbon Whipped Cream or ice cream, if desired.
- Makes one 9-inch, single layer cake.
Bourbon Whipped Cream
- 1 cup very cold heavy cream (whipping cream)
- 3 tablespoons sugar
- 1 tablespoon bourbon whiskey
Total time: 1 Hr