TASTE OF THE SOUTH 68
PECAN UPSIDE-DOWN CAKE
MAKES 1 (9-INCH) CAKEPecans and brown sugar cook together while this cake bakes,
resulting in a praline-like topping once it’s f lipped out of the pan.CAKE
½ cup unsalted butter,
softened
1 cup granulated sugar
3 large eggs
½ teaspoon vanilla extract
1½ cups cake flour
1 teaspoon baking powder- Preheat oven to 350°.
- For cake: In a large bowl, beat softened butter
and granulated sugar with a mixer at medium speed
until fluffy, 3 to 4 minutes, stopping to scrape sides
of bowl. Add eggs, one at a time, beating well after
each addition. Beat in vanilla. - In a medium bowl, sift together flour, baking
powder, and salt twice. With mixer on low speed,
gradually add flour mixture to butter mixture
alternately with buttermilk, beginning and ending
with flour mixture, beating just until combined after
each addition. Fold in chopped pecans. - In a medium bowl, stir together brown sugar
and melted butter until well combined. Add cream,
stirring until smooth. Pour brown sugar mixture into a
9-inch round cake pan. Arrange pecan halves, flat side
up, in brown sugar mixture. Spoon batter over pecans.- Bake until a wooden pick inserted in center
comes out clean, 40 to 45 minutes. Run a knife
around edges of pan to loosen cake. Immediately
turn out cake onto a serving dish. - For sauce: In a medium saucepan, melt butter
over medium heat. Add brown sugar, whisking to
combine. Add brandy, whisking to combine. Add
cream, whisking until smooth. Cook, whisking
frequently, until sauce is heated through, 2 to
3 minutes; serve with cake. Sauce can be made
ahead and refrigerated. Reheat in microwave
before serving.
¼ teaspoon kosher salt
½ cup plus 2 tablespoons
whole buttermilk
1 cup chopped pecans
1 cup firmly packed
light brown sugar
¼ cup unsalted butter, melted
¼ cup heavy whipping cream
1 cup pecan halvesBROWN SUGAR
BRANDY SAUCE
3 tablespoons
unsalted butter
2 cups firmly packed
light brown sugar
¼ cup brandy
¼ cup heavy whipping
cream