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Caramel Pecan Upside Down Cake Recipe # 659


Yield: 9 servings
Prep Time: 20 minutes
Bake Time: 25 to 35 minutes

Topping:
1/4 cup Karo® Light OR Dark Corn Syrup
1/4 cup butter OR margarine, softened
1/4 cup brown sugar
1 cup coarsely chopped pecans

Batter:
1-1/2 cups all-purpose flour
2 envelopes Fleischmann's® RapidRise Yeast
1 teaspoon Argo® Baking Powder
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon Spice Islands® Ground Saigon Cinnamon
2/3 cup milk
1/4 cup butter OR margarine
1 egg
1 teaspoon Spice Islands® Pure Vanilla Extract

Directions
Combine corn syrup, 1/4 cup butter, brown sugar and pecans in a mixing bowl. Spread evenly into bottom of a greased 8 x 8-inch baking dish.

Combine flour, undissolved yeast, baking powder, sugar, salt and cinnamon in a large bowl. Heat milk and butter to very warm (120° to 130°F). Pour into flour mixture; add egg and vanilla extract. Beat for 30 seconds on medium speed of electric mixer to combine. Increase speed to high and beat for an additional 1 minute.

Pour batter over pecan topping; let rest 10 minutes.

Bake by placing on the center rack in a COLD oven; set temperature to 350°F. Bake for 25 to 35 minutes or until wooden pick inserted into the center of the cake comes out clean. Cool 5 minutes and invert onto serving platter.




 







  

 



 

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