Peach and Pecan Upside-Down Cake

By Chez_Alexander

Ingredients

• TOPPING:
• 1/4 cup butter
• 1/2 cup packed brown sugar
• 2 oz pecan halves (~40 halves)
• 2 medium peaches, peeled, halved, pitted, each half cut into 6 wedges
• CAKE:
• 1 1/2 cups flour
• 1/2 cup pecans
• 1 tsp baking powder
• 3/4 tsp nutmeg
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 cup sugar
• 8 TBS butter, softened
• 2 large eggs
• 2 tsp vanilla
• 1/2 cup whole milk

Details

Servings 10
Adapted from bonappetit.com

Preparation

Step 1

TOPPING:

1. Melt butter in medium saucepan over medium heat. Add brown sugar; whisk until sugar dissolves, about 1 minute. Pour mixture into a 9" diameter cake pan with 2" high sides; spread evenly over bottom of pan (layer will be thin). Arrange pecan halves side by side with round sides down, in circle around outer edge of pan bottom. Arrange peach wedges, slightly overlapping, inside circle of pecans, covering pan bottom. Set aside.

CAKE:

1. Position rack in center of oven and heat oven to 350F.

2. Combine first 6 ingredients (through salt) in food processor. Blend until nuts are finely ground.

3. Using electric mixer, beat sugar and butter in a large bowl until butter is pale in color, about 4 minutes. Whisk eggs and vanilla in a small bowl until well-blended. Add egg mixture to butter mixture, 1 TBS at a time, beating until well-blended after each addition. Add flour mixture in 3 additions alternately with milk in 2 additions, beating just until blended after each addition. Drop batter by large spoonfuls atop pecans and peaches in pan. Spread evenly and gently with offset spatula or rubber spatula.

4. Bake cake until golden brown and tester inserted into center of cake comes out clean, about 55 minutes. Transfer cake to rack; cool in pan 25-30 minutes (do not cool longer or peach layer will stick to pan). Run small knife around sides of cake to loosen. Place serving platter atop cake pan. Using oven mitts, firmly hold cake pan and platter together and invert cake pan onto platter. Let cake rest 1 minute, then very slowly lift pan. If necessary, rearrange any peach wedges or pecans that may have become dislodged. Let cool to room temperature.

Serve with vanilla ice cream or whipped cream.

Makes 8 servings. Each serving = 10 Weight Watchers points.