It’s such a tender, moist and flavorful homemade yellow cake, topped with a caramelized topping with a bit of crunch. It’s as close to perfection as I can imagine.
Upside down cakes tend to be much easier to make than a traditional layer cake. Their real beauty is that you don’t have to frost the cake. Simply sprinkle the filling on the bottom of the pan before pouring in the batter, which will create your delicious topping. This topping includes chopped pecans, a bit of sweetened coconut, cinnamon, vanilla, butter and brown sugar that melt together to form a caramelized topping while baking. When you take the cake out of the oven and flip it over, all of this goodness oozes out the top and edges of the cake.
INGREDIENTS :
For the topping:
2 cups toasted pecans, chopped
1 cup shredded coconut
2/3 cup brown sugar
6 tablespoons butter, melted
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1/2 teaspoon salt
For the cake:
2 cups all-purpose flour
1 cup brown sugar, packed
1 cup milk
2/3 cup butter, softened
2 large eggs
1 tablespoon baking powder
2 teaspoons vanilla
1/4 teaspoon salt
