Pecan Upside Down Cake

Recipe for 1 Lb Loaf Pan (5”D x 9”W x 3”H)

Ingredients:

For the vanilla cake:

¾ cup white sugar

4 eggs

200 g unsalted butter

2 cups all-purpose flour 

¼ teaspoon kosher salt

240 ml heavy cream

1 tablespoon vanilla extract 

1 ¼ teaspoons baking powder 

For the pecan topping:

130 g butter

⅓ cup maple syrup

⅔ cup light brown sugar

120 g raw pecan 

Instructions:

1. Preheat oven 340 F

2. Grease the pan with butter, then line it with parchment/baking paper. Grease the parchment as well.

3. Place a medium-sized saucepan over medium heat, then add the brown sugar, butter, and maple syrup. Mix them together until the sugar dissolves.

4. Add the pecan and mix.

5. Place the pecan mixture in the pan, spread evenly.

Make the vanilla cake:

1. In a large bowl add the butter (make sure it’s very soft) with the vanilla extract and mix together.

2. Add sugar, salt and mix. Then, add the eggs and whisk until combined. 

3. Sift in ½ of the dry ingredients (all-purpose flour, baking powder) and half of the heavy cream. Mix until the batter is smooth and lump free. Repeat with the other half of the heavy cream and the dry ingredients. Do not over-mix the batter.

4. Pour the batter over the pecans and spread it evenly. Fill out only 3/4 of the loaf pan

5. Bake for 60 minutes or until an inserted toothpick comes out clean.

6. Allow the cake to cool for 10 minutes before flipping onto a plate.

Enjoy!