Ladies and gentlemen,
Fall Season is in full bloom here in Ruby’s Kitchen; so be prepared, I will pecan you, pumpkin you, apple you, and caramel you to death the next few weeks! 😂
So kicking the season off with this decadent Pecan Upside Down Cake, because why should we have to choose between a pecan pie or a cake, when we can have both in one?! 
Happy Fall Y’all 💛🍂🧡🍁🎃🌻

The Pecan Upside Down Cake ingredients list:

🥮 For the Vanilla Cake:
• 2 cups flour
• 1 ¼ teaspoons baking powder
• ¼ teaspoon salt
• ¾ cup sugar
• 4 eggs
• 1 tablespoon vanilla paste or extract
• 240 ml heavy cream
• 200 g. butter

🥮 For the Pecan Topping:
• 130 g. butter
• 120 g. raw pecan
• 1/3 cup maple syrup
• 2/3 cup brown sugar

This is a must try fall season dessert!

🥮 First, prepare the pecan topping:
Place a saucepan over medium heat; then add the butter, brown sugar, pecan, and maple syrup (or honey). Mix until sugar dissolves and starts to caramelize. 
🥮 Spray your banking pan with baking spray, pour this pecan topping mixture in, and spread it evenly. Set pan aside until you prepare the vanilla cake batter.
🥮 In the stand mixer’s bowl, add the room temperature butter and vanilla, and mix them together on medium-high speed, until well combined. 
🥮 Add sugar and dash of salt and continue mixing, until the consistency is creamy and smooth. Add the eggs, two at a time and mix well after each addition.
🥮 Mix half of the flour and baking powder in with a spatula, then add half of the cream and mix on medium speed. Repeat this step with the other half of the flour, baking powder and cream; and mix just until the batter is smooth and lump-free. Do not overmix the batter.
🥮 Pour cake batter over the pecan topping and bake in a preheated 340F oven for about 50-60 minutes, or until a cake tester inserted in the center comes out clean. Allow the cake to cool for 10 minutes before flipping it on your serving platter.

Bon Appetit 🌻🧡

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Enjoy! 👩🏻‍🍳👌🏻

MADE WITH LOVE!
RUBY

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