Pecan Upside-Down Cake

TOTAL TIME: Prep: 25 min. Bake: 30 min. + cooling YIELD: 9 servings.

Ingredients

4 large eggs, separated

1/2 cup packed brown sugar

1/3 cup butter, melted

1 teaspoon ground cinnamon

1 cup chopped pecans

1 cup sugar

1/3 cup 2% milk

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon cream of tartar

Sweetened whipped cream, optional

Directions

1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.

2. Preheat oven to 350°. Line a greased 9x9-in. square baking pan with parchment; grease parchment. In a small bowl, combine brown sugar, butter and cinnamon; stir in pecans. Spread evenly into prepared pan.

3. In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar and beat until thick and smooth. Combine milk and vanilla. Combine flour, baking powder and salt; add to egg yolk mixture alternately with milk, beating well after each addition.

4. Add cream of tarter to egg whites; beat with clean beaters until stiff peaks form. Fold into batter. Pour over pecan mixture.

5. Bake until a toothpick inserted near the center comes out clean, 30-35 minutes. Cool for 2 minutes; run a knife around outside edge and invert onto a serving plate. If desired, serve warm with whipped cream.

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