Upside-Down Georgia Pecan Cake

Total time: 45 mins | Serves: 6-8

Upside-down Georgia Pecan Cake is an easy cake to whip up. Packed with pecans and coconut, the sticky-crunchy-sweetness combo of this cake is to die for!

INGREDIENTS

Topping:

6 tbsp butter, melted

2/3 c. brown sugar

2 tsp ground cinnamon

2 tsp vanilla extract

1/2 tsp salt

2 c. toasted pecans, chopped

1 c. shredded coconut

Cake:

2/3 c. butter, softened

2 large eggs

2 c. all-purpose flour

1 c. milk

1 tbsp baking powder

1 c. brown sugar, packed

1/4 tsp salt

2 tsp vanilla

How to make Upside-Down Georgia Pecan Cake

Step 1: Prepare the oven and preheat it to 350 degrees. Using aluminum foil, line a 9 x 13-inch pan, ensuring the foil slightly hangs over the sides. Then, coat with non-stick spray.

Step 2: In the pan, spread the pecans, brown sugar, and c of the coconut. On top, sprinkle with cinnamon and salt. Then, drizzle with the vanilla extract followed by the melted butter.

Step 3: Place 2/3 c of the butter and 1 c brown sugar in a medium bowl. Using an electric mixer, beat on medium speed until the mixture is creamy. While mixing on low, add the eggs, one at a time, then the vanilla until blended.

Step 4: Next, add the baking powder and salt. Mix on low until combined. Then, add half of the flour, milk, and the rest of the flour, beating well with every addition.

Step 5: Over the pecan mixture, pour the batter. Place in the preheated oven and bake for about 35 to 40 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Step 6: To loosen the cake, run a knife around the sides of the pan. In the pan, allow the cake to cool for about 5 minutes before transferring it onto a platter.

Step 7: Before serving, allow the cake to cool for another 15 minutes. Then, slice. Enjoy!

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Upside-Down Georgia Pecan Cake

Upside-down Georgia Pecan Cake is an easy cake to whip up. Packed with pecans and coconut, the sticky-crunchy-sweetness combo of this cake is to die for!

Print Recipe Pin Recipe

Total Time 45 mins

Course Dessert

Cuisine American

Servings 8 persons

Ingredients

  

• Topping:
• 6 tbsp butter melted
• 2/3 c. brown sugar
• 2 tsp ground cinnamon
• 2 tsp vanilla extract
• 1/2 tsp salt
• 2 c. toasted pecans chopped
• 1 c. shredded coconut
• Cake:
• 2/3 c. butter softened
• 2 large eggs
• 2 c. all-purpose flour
• 1 c. milk
• 1 tbsp baking powder
• 1 c. brown sugar packed
• 1/4 tsp salt
• 2 tsp vanilla

Instructions

 

• Step 1: Prepare the oven and preheat it to 350 degrees. Using aluminum foil, line a 9 x 13-inch pan, ensuring the foil slightly hangs over the sides. Then, coat with non-stick spray.
• Step 2: In the pan, spread the pecans, brown sugar, and c of the coconut. On top, sprinkle with cinnamon and salt. Then, drizzle with the vanilla extract followed by the melted butter.
• Step 3: Place 2/3 c of the butter and 1 c brown sugar in a medium bowl. Using an electric mixer, beat on medium speed until the mixture is creamy. While mixing on low, add the eggs, one at a time, then the vanilla until blended.
• Step 4: Next, add the baking powder and salt. Mix on low until combined. Then, add half of the flour, milk, and the rest of the flour, beating well with every addition.
• Step 5: Over the pecan mixture, pour the batter. Place in the preheated oven and bake for about 35 to 40 minutes or until a toothpick inserted in the middle of the cake comes out clean.
• Step 6: To loosen the cake, run a knife around the sides of the pan. In the pan, allow the cake to cool for about 5 minutes before transferring it onto a platter.
• Step 7: Before serving, allow the cake to cool for another 15 minutes. Then, slice. Enjoy!