Sure is tempting, I'll tell ya that! karen
At 08:47 PM 10/21/2020, you wrote:
Hey Karen: Right now that's all I have too! (smile) I wonder if you can get all of it in there? You first! haha! On 10/21/2020 4:11 PM, Karen Delzer via Cookinginthedark wrote: > 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 drrizzled 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 dessessert 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. >> >> >> >> _______________________________________________ > > Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark </x-flowed>
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