Pecan Upside-Down Cake

Name: Pecan Upside-Down Cake
Ingredients: 3 Tbsp. butter or margarine, melted; 1 c. firmly packed brown sugar; 3/4 c. plus 1 Tbsp. boiling water, divided; 1 c. chopped pecans; 2 eggs, separated; 1 c. sugar; 1 tsp. vanilla; 1 c. all-purpose flour; 1 1/2 tsp. baking powder; 1 1/2 tsp. salt

10 ingredients

26 steps

Ingredients

3 Tbsp. butter or margarine, melted
1 c. firmly packed brown sugar
3/4 c. plus 1 Tbsp. boiling water, divided
1 c. chopped pecans
2 eggs, separated
1 c. sugar
1 tsp. vanilla
1 c. all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. salt

Directions

1

Combine butter,
2

brown
3

sugar
4

and 1 tablespoon boiling water in a
5

9-inch round cake pan; stir well.
6

Sprinkle pecans evenly over top;
7

set
8

aside.
9

Beat
10

egg yolks until thick and lemon colored; add
11

sugar
12

and vanilla, beating well.
13

Combine flour, baking powder and salt; add to yolk mixture alternately with remaining 3/4
14

cup
15

boiling
16

water,
17

beginning and ending with flour mixture.
18

Beat
19

well after each addition.
20

Beat egg whites until soft
21

peaks
22

form; gently fold into batter.
23

Pour batter evenly over pecans in pan.
24

Bake at 325° for 35 minutes until wooden pick inserted in center comes out clean.
25

Cool in pan for 10 minutes.
26

Invert cake onto serving plate.