Upside-Down Pecan Cake

Directions

1. 1
   Preheat oven to 350.
2. 2
   Spread pecans in a single layer on a baking sheet; toast until crisp, about 7 minutes.
3. 3
   Let cool, then coarsely chop 1/2 cup pecans.
4. 4
   Set remaining aside.
5. 5
   Place 2 tablespoons butter in a 9-inch round cake pan; heat in the oven until melted, about 3 minutes.
6. 6
   Remove from oven; sprinkle 1 tablespoon sugar over butter.
7. 7
   Scatter chopped nuts over sugar; set aside.
8. 8
   In a food processor, process reserved pecans and flour until nuts are very finely ground.
9. 9
   Set aside.
10. 10
    Beat remaining 1/2 cup butter and cup sugar until light and fluffy.
11. 11
    Beat in eggs, one at a time, until combined.
12. 12
    In a small bowl, combine flour mixture, baking powder, and salt; fold into egg mixture.
13. 13
    Stir in zest.
14. 14
    Pour into prepared pan, smoothing top.
15. 15
    Bake until a toothpick inserted in center comes out with a few moist crumbs, 35 to 40 minutes.
16. 16
    Cool 10 minutes in pan; invert onto a rack to cool completely, bottom side up so the butter-pecan layer is on top.