Re: [CnD] Pecan Pie Upside-Down Cake Recipe - BettyCrocker.com
I'll have to pawn something first, in order to buy the pecans. :) :) :) Karen At 08:47 PM 10/21/2020, you wrote: I just checked the recipe again. I think it would all fit in there o.k. Go for it Karen! (smile) On 10/21/2020 6:49 PM, Karen Delzer via Cookinginthedark wrote: > Maybe I will one of these days. It looks yummerous! > > Karen > > At 05:47 PM 10/21/2020, you wrote: >> I think it would be okay. Try it and let us know. >> >> -Original Message- >> From: Cookinginthedark On >> Behalf Of >> Karen Delzer via Cookinginthedark >> Sent: Wednesday, October 21, 2020 7:11 PM >> To: Cooking in the Dark >> Cc: Karen Delzer >> Subject: Re: [CnD] Pecan Pie Upside-Down Cake Recipe - BettyCrocker.com >> >> 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 af 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 ttreat 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 >> > >> >1/2cupp 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 o
Re: [CnD] Pecan Pie Upside-Down Cake Recipe - BettyCrocker.com
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
Re: [CnD] Pecan Pie Upside-Down Cake Recipe - BettyCrocker.com
I just checked the recipe again. I think it would all fit in there o.k. Go for it Karen! (smile) On 10/21/2020 6:49 PM, Karen Delzer via Cookinginthedark wrote: Maybe I will one of these days. It looks yummerous! Karen At 05:47 PM 10/21/2020, you wrote: I think it would be okay. Try it and let us know. -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Wednesday, October 21, 2020 7:11 PM To: Cooking in the Dark Cc: Karen Delzer Subject: Re: [CnD] Pecan Pie Upside-Down Cake Recipe - BettyCrocker.com 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 fluffy—yet dense—cake, 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 meal—either 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 > >
Re: [CnD] Pecan Pie Upside-Down Cake Recipe - BettyCrocker.com
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 drizzled with a powdered sugar-milk glaze. The end result is a gooey pecan pie layer that sits atop a fluffy—yet dense—cake, 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 meal—either 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
Re: [CnD] Pecan Pie Upside-Down Cake Recipe - BettyCrocker.com
Maybe I will one of these days. It looks yummerous! Karen At 05:47 PM 10/21/2020, you wrote: I think it would be okay. Try it and let us know. -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Wednesday, October 21, 2020 7:11 PM To: Cooking in the Dark Cc: Karen Delzer Subject: Re: [CnD] Pecan Pie Upside-Down Cake Recipe - BettyCrocker.com 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. > > > >___ >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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Pecan Pie Upside-Down Cake Recipe - BettyCrocker.com
I think it would be okay. Try it and let us know. -Original Message- From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark Sent: Wednesday, October 21, 2020 7:11 PM To: Cooking in the Dark Cc: Karen Delzer Subject: Re: [CnD] Pecan Pie Upside-Down Cake Recipe - BettyCrocker.com 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. > > > >___ >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
Re: [CnD] Pecan Pie Upside-Down Cake Recipe - BettyCrocker.com
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. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Pecan Pie Upside-Down Cake Recipe - BettyCrocker.com
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. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
