Pecan Upside-Down Cake (10-inch Iron Skillet)

By MarieR

Tate of the South,Jan-Feb 2014, page 23-24

Ingredients

• Topping:
• 1 cup finely chopped pecans
• 1/2 cup butter, cut into small pieces
• 1/2 cup firmly packed dark brown sugar
• 1/4 cup light corn syrup
• 1/4 teaspoon salt
• Cake:
• 1 2/3 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking pouider
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 cup whole buttermilk
• 6 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 2 large eggs
• Vanilla ice cream, to serve

Details

Preparation time 10mins
Cooking time 35mins
Adapted from tasteofthesouth.com

Preparation

Step 1

1. Preheat oven to 350°.
2. For topping: Spray a 10-inch cast-iron skillet with nonstick cooking spray. Add pecans, butter, brown sugar, corn syrup, and salt. Cook over medium heat until butter melts and sugar is dissolved, stirring occasionally. Remove from heat.
3. For cake: In a medium bowl, whisk together flour, sugar, baking powder, salt, and baking soda. In another medium bowl, whisk together buttermilk, melted butter, vanilla, and eggs. Add to flour mixture, stirring until smooth. Gently spoon batter over pecan mixture in skillet. (Do not stir.)
4. Bake until golden brown and a wooden pick inserted in center comes out clean, 20 to 25 minutes. Remove from oven. Let stand in pan 10 minutes. Place a flat serving plate over cake; carefully invert cake onto plate. Spoon any remaining pecan mixture in skillet over cake. Serve with ice cream, if desired. Cover and store at room temperature up to 2 days.