Ladies and gentlemen,
Fall Season is in full bloom here in Rubyโs Kitchen; so be prepared, I will pecan you, pumpkin you, apple you, and caramel you to death the next few weeks! ๐
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 Yโall ๐๐๐งก๐๐๐ป
The Pecan Upside Down Cake ingredients list:
๐ฅฎ For the Vanilla Cake:
โข 2 cups flour
โข 1 ยผ teaspoons baking powder
โข ยผ teaspoon salt
โข ยพ cup sugar
โข 4 eggs
โข 1 tablespoon vanilla paste or extract
โข 240 ml heavy cream
โข 200 g. butter
๐ฅฎ For the Pecan Topping:
โข 130 g. butter
โข 120 g. raw pecan
โข 1/3 cup maple syrup
โข 2/3 cup brown sugar
This is a must try fall season dessert!
๐ฅฎ 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.
๐ฅฎ 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.
๐ฅฎ In the stand mixerโs bowl, add the room temperature butter and vanilla, and mix them together on medium-high speed, until well combined.
๐ฅฎ 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.
๐ฅฎ 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.
๐ฅฎ 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 ๐ป๐งก
Enjoy! ๐ฉ๐ปโ๐ณ๐๐ป
MADE WITH LOVE!
RUBY
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