Upside-Down Pecan Loaf Cake
Ingredients:
For the topping:
1/2 cup (1 stick) unsalted butter, melted
1/2 cup packed brown sugar
1 cup pecan halves (or chopped, if you prefer smaller pieces)
For the cake:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
Instructions:
Prepare the Topping:
Preheat your oven to 350°F (175°C).
In a small bowl, melt the butter for the topping and stir in the brown sugar. Mix until combined.
Pour the butter and sugar mixture into the bottom of a 9x5-inch loaf pan, spreading it evenly.
Sprinkle the pecan halves over the butter and sugar mixture.
Make the Cake:
In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon (if using).
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Pour the batter over the pecan topping in the loaf pan, spreading it evenly.
Bake:
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then run a knife around the edges to loosen it.
Carefully invert the cake onto a serving platter. Be sure to do this while the cake is still warm, as the topping may stick if it cools too much.
Let it cool slightly before slicing and serving.
Enjoy your Upside-Down Pecan Loaf Cake! This cake has a beautiful caramelized pecan topping that pairs wonderfully with the soft, moist cake inside.