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Recipe: Allspice Pecan Upside - Down Cake
Similar Categories: Allspice, Pecan, Upside, Down, Cake
Allspice Honey Pecans:
2/3 cup packed light brown sugar
6 tablespoons unsalted butter
1/2 cup honey
1/2 teaspoon allspice
1-1/2 cups coarsely chopped pecans
Cake:
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 teaspoons ground allspice
2 tablespoons cocoa powder
1/2 cup butter, room temperature
2/3 cup light brown sugar
2/3 cup granulated sugar
4 eggs
2 teaspoons vanilla extract
2/3 cup buttermilk
Nonstick cooking spray
Apricot preserves, warmed
Directions
Heat oven to 375 degrees. In a 10-inch, seasoned cast-iron skillet, combine
brown sugar, butter, honey and allspice. Over medium heat, cook until the
sugar is dissolved and the mixture is smooth, 2-3 minutes. Stir in pecans a
nd set aside.
In a small bowl, combine flour, baking powder, salt, allspice and cocoa. Mi
x well. Set aside.
Using mixer, cream together butter and sugars on high speed until light and
fluffy. Reduce speed to low, beat in eggs, vanilla and buttermilk until we
ll blended. Coat the sides of the cast-iron skillet with nonstick cooking s
pray. Carefully spoon the cake batter over the pecan mixture, spreading eve
nly.
Bake cake until toothpick inserted in the center comes out clean, about 40
minutes. Remove skillet from oven and run a knife around edge of cake to lo
osen from skillet. Immediately invert cake onto a serving plate while hot.
Drizzle with warm apricot preserves and garnish as you desire.
Serves 6-8.
2/3 cup packed light brown sugar
6 tablespoons unsalted butter
1/2 cup honey
1/2 teaspoon allspice
1-1/2 cups coarsely chopped pecans
Cake:
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 teaspoons ground allspice
2 tablespoons cocoa powder
1/2 cup butter, room temperature
2/3 cup light brown sugar
2/3 cup granulated sugar
4 eggs
2 teaspoons vanilla extract
2/3 cup buttermilk
Nonstick cooking spray
Apricot preserves, warmed
Directions
Heat oven to 375 degrees. In a 10-inch, seasoned cast-iron skillet, combine
brown sugar, butter, honey and allspice. Over medium heat, cook until the
sugar is dissolved and the mixture is smooth, 2-3 minutes. Stir in pecans a
nd set aside.
In a small bowl, combine flour, baking powder, salt, allspice and cocoa. Mi
x well. Set aside.
Using mixer, cream together butter and sugars on high speed until light and
fluffy. Reduce speed to low, beat in eggs, vanilla and buttermilk until we
ll blended. Coat the sides of the cast-iron skillet with nonstick cooking s
pray. Carefully spoon the cake batter over the pecan mixture, spreading eve
nly.
Bake cake until toothpick inserted in the center comes out clean, about 40
minutes. Remove skillet from oven and run a knife around edge of cake to lo
osen from skillet. Immediately invert cake onto a serving plate while hot.
Drizzle with warm apricot preserves and garnish as you desire.
Serves 6-8.
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