wonder what it would doo if you used an 8 x 8
square pan because that's all you had. :) :) :)
Karen
At 10:17 AM 10/21/2020, you wrote:
Pecan Pie Upside-Down Cake Recipe - BettyCrocker.com
Prep 20 min
Total1 hr 15 min
Servings8
We love upside-down cakes, and this unbeatable combination of pecan pie and
upside-down cake is no exception. Brown sugar, melted butter and pecan
halves are mixed together and spread in a cake pan, which then gets topped
with a sweet Bisquick batter, baked, and drizzled with a powdered
sugar-milk glaze. The end result is a gooey pecan pie layer that sits atop a
fluffyyet densecake, instead of a pie crust. This dessert is a wonderful
treat for fall (or all year-round for pecan pie lovers!) and tastes
especially delightful when served with a side of from-scratch sweetened
whipped cream. We love this cake as a sweet addition to any mealeither a
post-dinner treat or even as a star of your next brunch party! We love
upside-down cakes, and this unbeatable combination of pecan pie and
upside-down cake is no exception.
Ingredients
Topping
1/3cup butter, melted
1/2cup packed brown sugar
1tablespoon water
1cup pecan halves
Cake
1 1/2cups Original Bisquick mix
1/2cup granulated sugar
1/2cup milk
2tablespoons vegetable oil
1teaspoon vanilla
1 egg
Glaze
1/2cup powdered sugar
2to 3 teaspoons milk
Steps
1. Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray; line
with cooking parchment paper.
2. In medium bowl, stir melted butter, brown sugar and water until well
blended. Stir in pecans to coat evenly. Pour into pan, and spread pecans in
an even layer; set aside.
3. In large bowl, beat Cake ingredients with electric mixer on low speed 30
seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping
bowl occasionally. Pour batter evenly over pecan mixture in pan.
4. Bake 29 to 34 minutes or until toothpick inserted in center comes out
clean. Run knife around side of pan to loosen cake. Cool pan on cooling rack
5 minutes. Place heatproof serving plate upside down over pan; turn plate
and pan over. Remove pan. Replace any pecans that may still be in pan on top
of cake. Cool 15 minutes.
5. In small bowl, mix powdered sugar and 2 teaspoons of the milk until well
blended. If too thick to drizzle, add additional milk, 1/4 teaspoon at a
time. Drizzle with fork over top. For 8 servings, cut into 8 wedges. Store
loosely covered in refrigerator.
Expert Tips
Serve cake with sweetened whipped cream on top.
Lining the cake pan with cooking parchment paper will ensure cake comes
easily out of pan.
To make 1 1/2 cups whipped cream, place medium deep bowl and beaters in
freezer or refrigerator to chill. Place 3/4 cup heavy whipping cream and 1
tablespoon powdered sugar in chilled bowl. Beat on low speed until mixture
begins to thicken. Add 1/2 teaspoon vanilla; beat on high speed until soft
peaks form.
Nutrition Information
Nutrition Facts
Serving Size: 1 Slice
Calories
430
Calories from Fat
200
% Daily Value
Total Fat
23g
35%
Saturated Fat
7g
36%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
300mg
12%
Potassium
105mg
3%
Total Carbohydrate
52g
17%
Dietary Fiber
2g
7%
Sugars
36g
Protein
4g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0
Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2
Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet. Enjoy.
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